EFFECTS OF BLANCHING OF PEARL MILLET SEEDS ON NUTRITIONAL COMPOSITION AND SHELF-LIFE OF ITS MEAL

摘要

Pearl millet cultivars exhibited a wide variation in the fat acidity both in fresh and stored meals. Blanching of seeds at 98 degrees C for 10 sec in boiling water before milling effectively retarded the development of fat acidity in the meal and enhanced its shelf life upto 25 days. The blanching treatment of seeds did not exhibit any adverse effects on nutritional constituents and in vitro digestibilities of starch or proteins.