Some Physical and Functional Properties of Grain and Products of Pearl Millet
(Pennisetum glaucum L.)
Keywords:Extrusion cooking, Fermentation, Functional properties, Pearl millet, Physical properties, Pennisetum glaucum L.
In this study one popular variety of pearl millet grain was processed to various traditional Sudanese products, namely Aseda (stiff porridge), Damirga (fine sour white flour) and Ageen (fermented dough), also it was subjected to dehulling, popping and extrusion cooking. The grains as well as the respective products were examined for their physical and functional properties. Abrasive polishing of pearl millet grain gave 0.7% glumes, 7% bran 2.5% grits, 89.5% dehulled grain. Furthermore, polishing increased absolute density and reduced seed hardness from 3.63 to 1.92 kg/grain. Strands of the extruded product made from Damirga flour acquired higher breaking strength (2672 g) compared to that made from the refined flour (1981 g). Popping, fermentation, Damirga preparation and dehulling improved the color (whiteness) of pearl millet flour by 6 – 74%. Processing, except for Damirga, significantly (p ≤ 0.05) increased the water absorption capacity compared to native one. Processed products, except dehulled and Damirga, showed significantly (p ≤ 0.05) higher fat absorption capacity compared to the native one. Aseda and dehulled products showed significantly (p ≤ 0.05) higher emulsion capacity compared to other products. All pearl millet products showed poor foaming capacity.