Parboiling Effect on Phytate Contains of Two Senegalese Pearl Millet Varieties (pennisetum glaucum [L.] R.Br.) GB 87-35 and ICRITABI

Abstract

Millet (Pennisetum glaucum) is a rich source of nutrients compared to other cereal crops. However, its use is limited by the presence of antinutritional factors including phytates that reduce the availability of minerals. Thus, several treatment methods have been used to reduce these antinutritional factors. However, our study investigated the effect of parboiling on the phytate concentrations of two varieties of millet GB 87-35 and ICRI-TABI in Senegal. Theses two varieties of pearl millet contain 981.82 and 928.71 mg / 100g of phytates, respectively and were comparable to other cereals. The results revealed that for the GB 87-35 millet variety, phytate content varied from 795.88 mg / 100g for unparboiled and decorticated millet to 531.28; 511,614 and 483.60 mg / 100 g, respectively for parboiled and decorticated millets at 60 and 70 and 80 °C. As for the ICRITABI variety, the phytate concentrations are 791.40 mg / 100g for unparboiled and decorticated millet, 656.58 mg / 100g for parboiled and decorticated millet at 60 °C; 567.08 mg / 100g for parboiled and decorticated millet at 70 °C and 526.48 mg / 100 g for parboiled and decorticated millet at 80 °C. Thus, parboiling including hot soaking, steaming and drying before milling resulted in a decrease in the phytate content of two varieties of millet and 80 °C would be the best soaking temperature for a significant (p < 0.05) reduction phytate concentrations. Parboiling can become one of the efficace methods of technological treatment used to reduce phytates in millet grains.

Combination of air plasma bubbling and soaking in the reduction of phytic acid and improving free iron availability in pearl millet

“…This similar kind of increment in phytase enzyme activity was observed by Sadhu et al (2017) [29] in cold plasma exposed mung beans. More reduction in phytin content was obtained with plasmatreated air bubbling when compared with other techniques like soaking (15 to 30%) microwave ( [4,7,18,22,33] .…”

“…Pearl millet is one among the most cultivated grains and stands fourth among the world tropical cereal grains (Sene et al 2018) [33] . Two predominant pearl millet producing areas are Asia and Africa (Jukanti et al 2016) [10] .…”

“…Two predominant pearl millet producing areas are Asia and Africa (Jukanti et al 2016) [10] . Pearl millet is drought and heat tolerant crop which can adapt to a various environmental conditions (Sene et al 2018) [33] . Pearl millet has excellent nutritive value with high contents of fat, protein, and minerals in comparison with other major cereals like wheat, rice, and maize.…”

“…Pearl millet has excellent nutritive value with high contents of fat, protein, and minerals in comparison with other major cereals like wheat, rice, and maize. The pearl millet protein comprises lysine and methionine (>40%), threonine (>30%) than maize protein (Krishnan and Meera 2018; Sene et al 2018) [33,13] . It composed 4-39.71 mg/100 g of iron content based on the cultivar and grain fractions (Krishnan and Meera 2018; Tripathi and Platel 2013) [13,38] .…”

A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties

“…The reduction of antinutrients in hydrothermally processed millets has been identified as a cumulative action of thermal reactions, alterations in the reactivity of constituents, and formation of insoluble complexes (Rathod & Annapure, 2016; Yadav et al, 2022). Sene et al (2018) studied the effect of parboiling on phytate content in two pearl millet varieties, namely GB 87–35 and ICRITABI. The raw samples had phytate content of 981.82 and 928.71 mg/100 g, respectively.…”