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Nutritional quality of pearl millet flour and bread

Nutritional quality of pearl millet flour and bread

Qualitas Plantarum Plant Foods for Human Nutrition 34(2): 117-126

Market samples of pearl millet [Pennisetum glaucum] flour and bread from Saudi Arabia were analyzed for chemical composition and nutritional quality. Pearl millet flour contained, on a dry weight basis, 17.4% protein, 6.3% fat, 2.8% fiber and 2.2% ash. Lysine was the most limiting essential amino acid with a chemical score of 53 (FAO/WHO, 1973). Linoleic acid (44.8%), oleic acid (23.2%) and palmitic acid (22.3%) were the dominant fatty acids in millet oil followed by stearic acid (4.0%) and linolenic acid (2.9%). The in vitro protein digestibility (IVPD) of millet flour was 75.6% and the calculated protein efficiency ratio (C-PER) was 1.38 in comparison to ANRC casein values of 90% and 2.50, respectively. Baking at 300.degree. C for 15 min had only little effect on the proximate and fatty acid composition of the bread but decreased the arginine, cystine and lysine contents by 31.3, 15.8 and 13.8%, respectively. The IVPD was not affected but the C-PER decreased by 18% on baking.

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Accession: 006008957

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DOI: 10.1007/bf01094839

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