ArticleJournal of food science and technology2017
Changes in nutritional and physico-chemical properties of pearl millet (
Article in Journal of food science and technology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
10 citing papers in PubMed.
- The Role of Malting and Brewer's Spent Grain in Sustainable Cereal Utilization.Foods (Basel, Switzerland) · 2026Review
- Millets and food security: a sustainable response to growing population needs.Frontiers in plant science · 2026Review
- Energy potential, health benefits, antinutrient reduction methods, and nutritional properties of Indian millets: a review.Frontiers in nutrition · 2026Review
- Nutritional and Anti-Nutritional Properties of Extruded Puffed Snack Produced From Pearl Millet and Bambara Groundnut Flour Blends.Food science & nutrition · 2025Article
- Modern and conventional processing technologies and their impact on the quality of different millets.Food science and biotechnology · 2024Review
- Nutritional, Biochemical, and Functional Properties of Pearl Millet andFoods (Basel, Switzerland) · 2024Article
- Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Food science & nutrition · 2024Article
- Effect of the germination period on functional properties of finger millet flour and sensorial quality of porridge.Food science & nutrition · 2023Article
- Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties.Foods (Basel, Switzerland) · 2022Review
- Effect of packaging materials and storage conditions on the microbial quality of pearl millet sourdough bread.Journal of food science and technology · 2021Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of malting periods on the nutritional composition and physico-chemical properties of flour from pearl millet (Ex-Borno) variety was evaluated. Grains were steeped at 25 °C for 24 h and germinated for different durations (12, 24, 36, 48, 60, 72, 84 and 96 h) before kilning at 55 °C for 18 h. The kilned seeds were devegetated, milled, sieved and analysed for their proximate composition, amino acid composition, total phenolic content, functional and pasting properties. The carbohydrate, fat and total phenolic contents of the pearl millet flour samples decreased while protein content increased with increased malting periods. Leucine was the dominant amino acid in the flour and 48 h-malted flour had the highest total amino acid (6.72). Peak viscosity significantly decreased as the malting period increased. Solubility index, pasting temperature and phenolic content of the flours ranged from 5.13 to 17.24%, 69.05 to 89.5 °C and 130.20 to 169.90 mg/100 g, respectively. Malting offers a means of improving the nutritional profile of Ex-Borno pearl millet flour with an increased protein and fibre and reduced fat content. Malting also enhanced the functional and pasting properties of the flour.
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