Effects of seed treatments and storage on the changes in lipids of pearl millet meal

Abstract

Lipids in pearl millet meal showed a rapid hydrolytic decomposition during storage. The magnitude of such degradation was influenced significantly by the nature of the storage container used, the temperature and heat treatments given to the seeds. The hydrolytic breakdown of lipids was significantly low in the meals stored in polyethylene bags, plastic boxes and under refrigerated (5 +/- 2 degrees C) conditions. Hot water blanching at 98 degrees C for 10 sec and dry heating of seeds at 100 degrees C for 120 min were found to be most effective in minimising the undesirable changes in lipids of the meal during storage.

Effect of heat treatment of sorghum grains on storage stability of flour

“…Bookwalter et al (1987) inactivated lipase in proso millet by heat processing and the resultant flour was stable for 2 months at 49 C irrespective of the fat content. Hot water blanching of seeds, roasting and boiling of grains and flour in pearl millet has been shown to significantly retard the increase in fat acidity (Kapoor & Kapoor, 1990Kadlag, Chavan, & Kachare, 1995Nantanga, Seetharaman, de Kock, & Taylor, 2008). The present study is in agreement with the study conducted by Lehitinen, Kiiliäinen, Lehtomäkii, and Laakso (2002) in case of oats.…”

“…Flavour changes has been mainly attributed to hydrolytic rancidity following high lipase activity in pearl millet (Kadlag Chavan, & Kachare, 1995) and the same conclusion could also be arrived at even in case of sorghum.…”

“…Although, 25 min steaming was more effective, it imparted a dull colour to the flour. In India almost the entire production of sorghum for food purpose is milled in traditional stone or plate mill leading to poor storage stability and lipid decomposition reduces the biological value of meal protein (Kadlag, Chavan, & Kachare, 1995).…”

Improved Storage Stability of Pearl Millet Flour Through Microwave Treatment

“…Lipase enzyme, which is concentrated in the pericarp, aleurone layer and germ, accounts for the triglyceride hydrolysis in pearl millet grain, resulting in a off odor and taste in the flour and its products [10]. The deterioration of fat triglycerides can be regulated with thermal treatment of flour using dry heat [3,22] or wet heat [12]. Yadav et al [35] extended the shelf-life of pearl millet flour up to 50 days at ambient conditions by hydrothermal treatment of pearl millet grain.…”

Effect of pre-milling processing techniques on pearl millet grains with special reference to in-vitro iron availability

“…Increase in the free fatty acid content in the meals obtained from pearl millet grains was found to three to four folds lower than in untreated grains. Heating of grain for 120 minutes has been found to be most effective (Kadlag et al, 1995). The development of fatty Per cent reduction of polyphenol after pre-milling processing of pearl millet acids on malting occurs mainly due to the action of lipase (Pelembe et.al., 2003).…”