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Sammanfattning

Pearl millet is a nutritious cereal and a staple food security crop in many developing countries. However, its flour has a short shelf life due to rapid rancidity. This study evaluated the effects of the traditional Damirga processing method on the physicochemical properties, colorimetric parameters, and rancidity indicators of flour from two cultivars, Aziz and Baladi Yellow (BY). Damirga-processed flour demonstrated lower fat content (3.6 %), higher carbohydrate content (78.2 %), improved bulk density (1.93 g/cm3), and greater swelling power compared to raw flour. It exhibited an enhanced lightness index (L*), higher whitening index, and lower browning index, as well as reduced lipase and lipoxygenase activities, peroxide value, and comprehensive acid value, indicating lower rancidity. Aziz exhibited higher ash content, fat content, and susceptibility to rancidity, while BY showed higher fiber content, oil absorption capacity, and lightness index. Aziz also had greater water absorption capacity, while BY exhibited significantly higher values for blueness (b), whitening index (WI = 72.06), and a more appealing visual profile. Despite similar bulk density and swelling power, Aziz exhibited higher water absorption capacity, while BY showed greater oil absorption capacity. Optimizing Damirga and cultivar selection offers promising solutions to extend pearl millet flour shelf life.

Nyckelord

Traditional cereal processing; Flour shelf life; Lactic acid fermentation; Rancidity matrices

Publicerad i

Journal of Food Composition and Analysis
2025, volym: 148, artikelnummer: 108263
Utgivare: ACADEMIC PRESS INC ELSEVIER SCIENCE

SLU författare

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

  • DOI: https://doi.org/10.1016/j.jfca.2025.108263

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/143776