Effect of Different Processing Methods on Nutritional Composition and Microbial Quality of Pearl Millet

Abstract

Pearl millet (Pennisetum glaucum), a member of poaceae family categorized as major millet, has emerged as a nutritional powerhouse with the potential to tackle food security challenges and has garnered recognition for its unique nutritional composition and resilience in diverse agro-climatic conditions. Therefore, this study focused on the effect of Fermentation (FP), Steaming (SP), Blanching (BP), and Ultrasound (UP) on the proximate composition, vitamin content, physiochemical property, anti-nutrient factor, bioactive compounds, microbial count, and antioxidant activity of pearl millet was analyzed. Raw pearl millet, fermented (spontaneous, 72 hrs), steamed (30 min), blanched (98o C, 30 sec), and ultrasound treated (66%amplitude, 26 min) were characterized. The results showed a significant increase in protein content of FP (14.803 ± 0.04). All the treated samples led to a reduction of phytic acid and tannin but the highest reduction was found in FP is 84% reduction in phytic acid and 57% reduction in tannin. UP showed a positive effect on color and antioxidant activity. Fermentation led to an increase in total phenolic and flavonoid content. Ultrasound and fermentation led to an increase in the volatile bioactive compounds. Also, these treatments exerted a profound influence on microbial activity (Total plate count), underscoring their ability to enhance food safety and quality. This study found that these treatments showed major effects on the physicochemical properties and nutritional composition of millet, suggesting that it can be used in food processing for food fortification and eliminate anti-nutritional components.