EFFECT OF PROCESSING ON THE NUTRITIONAL QUALITY OF PEARL-MILLET

Effect of processing treatments viz., grinding, soaking, debranning, d ry heat treatment and germination was assesed on the nutritional quali ty of pearl millet Debranning and soaking reduced the crude protein, t rue protein and nonprotein nitrogen. Autoclaving increased the non-pro tein content, thus reducing the true protein. Fat content was reduced on debranning and starch was reduced on giving various treatments. Tot al soluble sugars and reducing sugars increased on germination and aut oclaving, whereas non-reducing sugars decreased after processing. In v itro digestibilities increased after processing treatments, of which g ermination proved to be the best.