Non Starch Polysaccharides (Dietary Fibre) of Bio-Fortified Pearl Millet Varieties as Influenced by Malting

Aashima Bajaj; Veenu Sangwan; Asha Kawatra; Varsha Rani

doi:10.21048/IJND.2021.58.1.26111

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Authors

Aashima Bajaj
Veenu Sangwan
Asha Kawatra
Varsha Rani

DOI:

https://doi.org/10.21048/IJND.2021.58.1.26111

Keywords:

Pearl Millet, Non Starch Polysaccharides, Soluble Dietary Fibre, Insoluble Dietary Fibre, Malting, Biofortified.

Abstract

The investigation was carried out to assess the effect of malting on non starch polysaccharides i.e. dietary fibre contents of bio-fortified pearl millet varieties (HC-20 and Dhanshakti). It was found that the crude fibre content of malted flours of both the varieties increased significantly (10.0 to 23.07 and 7.74 to 10.96 % respectively in HC-20, and Dhanshakti) compared to unprocessed pearl millet flour. However, a significant reduction in total dietary fibre content of malted flours was observed and this decrease ranged from 3.88 to 4.81 % in HC-20 and from 6.89 to 8.11 % in Dhanshakti variety. The insoluble dietary fibre content of malted flours was also significantly lower than that of unprocessed flours. As a result of malting, soluble dietary fibre content decreased from 12.58 to 18.54 % (HC-20) and 17.36 to 22.22 % (Dhanshakti) compared to unprocessed flour. All types of processed and unprocessed HC-20 flours contained significantly higher amounts of soluble dietary fibre compared to Dhanshakti variety. The crude fibre and dietary fibre of Dhanshakti variety flour was significantly higher than that of HC-20.

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