Nutritional Composition and Technological Studies on Pearl Millet Grains (Pennisetum glaucum L.)

Document Type : Original Article


Department of Food Science and Technology. Lahej University.


This study aimed to study the chemical, physical, vitamins, mineral composition and amino acids content of Pearl millets of Tohamy and Chinese millet grains (Pennisetum glacum L.) which were obtained from local market of Aden Governorate. In addition, sensory evaluation for cake prepared from millet flour and wheat flour were also studied. The study results showed the average weight and the thousand grain volume were higher significantly for Chinses millet grains 10.53± 0.23 g, 15.00 ± 0.0 ml than Tohamy millet grains 9.26± 0.25g and 10.00 ± 0.0 ml. While, Tohamy millet grains showed the significant variations of density 0.93± 0.03 g/ml than Chinese millet grains 0.71 ± 0.02 g/ml. Also, the moisture content for both Tohamy and Chinese were 11.33%, 12.67%. Moreover, the protein content was found in high content significantly in Tohamy 14.20%, while, Chinese mellet had 9.30%. There were no significant differences for the both cultivars in ash and crud fiber, and there were significant differences between the Tohamy and Chinese millet in fat and total carbohydrates content. There was an increase in calcium, magnesium and potassium for Tohamy millet 27, 82, 211 mg/100g compared in to Chinese millet 26, 78, 149 mg/100g respectively. While, Chinese millet had the highest content of sodium. There was an increase in the content of the vitamins A, D, C for Tohamy millet compared with Chinese millet. Tohamy and Chinese millet contained adequate amounts of the essential and nonessential amino acids except that of lysine, which was considered as the first limiting amino acids in TM and CM 0.50- 0.67, which is typical for cereals. Also, this study indicated that sensory evaluation results for cakes prepared by replacing wheat flour by (30%,50% and 70%) of pearl millet flour Tohamy millet flour (TMF) and Chinese millet flour (CMF), include the color, odour, taste, texture and overall acceptability. The data showed that, there were no significant differences between control (100% WF) and cakes containing 30% (TMF), in all sensory attributes. Also, the cakes prepared by 50%, 70% in both Tohamy and Chinese flour showed significantly lower scores than control sample. In the light of the results of sensory evaluation, it was found that cakes made by replacing wheat flour with Tohamy millet flour (TMF) up to 30% was most acceptable by the sensory panel compared to cakes containing 30% of Chinese millet flour (CMF). Also, it was found that replacement of 50%, 70% of wheat flour by pearl millet flour (TMF and CMF) was slightly unacceptable by sensory panel in regard to appearance, and texture where the millet cakes was found to be darker in color and with cracks in the surface of the cakes compared to the other samples.


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