The effect of commercial and traditional milling on the nutritional content, antioxidant activity and sensory properties of pearl millet products

Abstract

The aim of the current research is to investigate the effects of traditional and commercial milling on the nutritional composition, antioxidant activity and sensory properties of pearl millet. Proximate analysis was carried out according to the methods of the Association of Official Analytical Chemists (AOAC). Antioxidant activity was determined by DPPH assay. Sensory evaluation of porridge prepared using flour from differently milled pearl millet was conducted using a 5-point hedonic scale. Proximate analysis data obtained were in the following ranges: moisture (7.00 – 11.63%), ash (1.00 – 1.83%), protein (5.66 – 11.10%), fat (3.10 – 4.53%), fibre (5.79 – 9.77%), available carbohydrates (61.15 – 78.45%) and energy (1395.86 – 1544.57 kJ/100g). For each of the proximate analysis parameters, values are significantly (p<0.05) different among raw, traditionally and commercially processed flours. However, no significant (p>0.05) differences were obtained in the ash and fat contents of raw and commercially milled millets. Total carbohydrate contents of raw, traditionally and commercially milled millets ranged from 65.26 – 80.33% and were significantly (p<0.05) different. Antioxidant activities of the differently milled pearl millet products ranged from 5.68 – 18.63% and were significantly (p<0.05) different. The overall acceptability scores of traditionally and commercially milled pearl millet were significantly higher (p<0.05) than that of raw pearl millet. Commercially milled pearl millet had higher ash, fibre, fat and protein content and antioxidant activity than traditionally milled grain. However, traditionally milled pearl millet had higher carbohydrate content and overall acceptability than the raw and commercially milled cereal. Use of commercial milling is recommended as it retains most of the nutrients compared to traditional milling.