Effect of Processing on Qualtiy Characteristics of Pearl Millet (Pennisetum Glaucum) Based Value Added Products
| dc.contributor.advisor | Admassu, Shimelis(Professor) | |
| dc.contributor.author | Legesse, Eyoel | |
| dc.date.accessioned | 2018-07-16T07:34:19Z | |
| dc.date.accessioned | 2023-11-10T14:58:10Z | |
| dc.date.available | 2018-07-16T07:34:19Z | |
| dc.date.available | 2023-11-10T14:58:10Z | |
| dc.date.issued | 2013-06 | |
| dc.description.abstract | The effect of processing on characteristics of pearl millet (Pennisetum glaucum) was investigated. The proximate and mineral compositions, physicochemical and functional properties and reduction of antinutrients concentration were determined. In addition, the sensory quality of pearl millet value added products were studied. The value of moisture content of raw, roasted, fermented, blanched and autoclaved pearl millet flours were 8.82, 7.58, 11.55, 10.04 and 7.77%, crude protein 11.72, 12.02, 20.79, 11.26, and 12.25% and total ash 2.75, 3.11, 2.57, 3.08, and 2.69%; respectively. Micronutrient concentration of the seeds showed large variation. Phosphorus was the most abundant (290.04 mg/100g) mineral whereas Ca was low (2.66mg/100g). The ranges for tannins and phytate were 0.80 to 3.66mg/100g and 167 to 294mg/100g, respectively. Significant difference (p<0.05) were observed between treated pearl millet flours in their proximate and antinutritional composition. Roasting process was least effective in reducing phytate and tannins as compared with other processing methods due to the less antinutrient loss expected by roast in cereals. A slight significance was observed during autoclave on elimination of phytate as compared to conventional processing methods. In contrast, fermentation (72h) and blanching (110 o Keywords: Antinutritional factors, Least gelation concentration, Liquefaction, Pearl millet flour, Staple food, Wheat flour C) was found to be the relatively best method for reducing the phytate and tannins content (0.83 and 0.80mg/100g for tannin and 167.14 and 208.17mg/100g for phytate), respectively. The sensory evaluation of thin porridge and bread products was generally acceptable by panelists. The thin porridge prepared from 75% of unfermented and 25% of fermented pearl millet flour was more preferred in sensory attribute investigation, while the thin porridge prepared from 100% fermented and blanched pearl millet flour was least preferred. With respect to, the acceptability of control and 5% substituted of fermented pearl millet flour breads were highly acceptable by the panelists and prominently for 5% blanched pearl millet flour bread. Meanwhile, loaf qualities expressed in such a way loaf volume range between (451- 134ml), and specific volume range between (4.1- 1.2ml/g) were significantly decreased (p<0.05) at higher substitution level of pearl millet flours. Based on the preliminary techno-economic evaluation, the suggested process technology and product diversification is feasible. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/8655 | |
| dc.language.iso | en | en_US |
| dc.publisher | Addis Ababa University | en_US |
| dc.subject | Antinutritional factors | en_US |
| dc.subject | Least gelation concentration | en_US |
| dc.subject | Liquefaction | en_US |
| dc.subject | Pearl millet flour | en_US |
| dc.subject | Staple food | en_US |
| dc.subject | Wheat flour | en_US |
| dc.title | Effect of Processing on Qualtiy Characteristics of Pearl Millet (Pennisetum Glaucum) Based Value Added Products | en_US |
| dc.type | Thesis | en_US |