MALTING OF PEARL-MILLET (PENNISETUM-TYPHOIDEUM) - ITS EFFECT ON STARCH AND PROTEIN DIGESTIBILITIES

Pearl millet samples were steeped for 16, 20 and 24 h with and without aeration and germinated for 48, 72, 96 and 120 h. Malting loss, chang es in diastatic activity, In vitro starch and protein digestibilities and total sugar contents were estimated. The malting loss was highest at 96 h germination. Diastatic activity increased with increase In ger mination time, highest being at 120 h. A similar trend was also observ ed in In vitro starch and protein digestibility values. In vitro starc h and protein digestibility values at 48 h germination were significan tly (P<0.05) lower than samples germinated for longer period. Dietary fibre content showed no significant difference. Aeration of samples du ring steeping increased malting loss.