EFFECT OF TRADITIONAL PROCESSES ON PHYTATE AND MINERAL-CONTENT OF PEARL-MILLET

Six pearl millet genotypes were used in this study: IS 91333, IS 91666 , and IS 89111 for dough fermentation and IS 880004, IS 91777 and YD-X 3 genotypes for Damirga flour. Investigation showed that traditional f ermentation for 14h at 37 degrees C caused a decline in pH with time; a sharp drop was observed at the beginning, which gradually levelled o ff. Fermentation resulted in significant reduction of starch and phyti c acid: 9.5-9.8% and 43-44%, respectively. Protein content was not aff ected. The Damirga process significantly elevated starch content (by 8 -19%) but significantly reduced the protein and phytic acid contents ( by 10.9-12.1 and 86-93% respectively). Damirga flour was found to reta in 25-84% of the major minerals (Ca, Mg, P, K and Na) and 52-65% of th e minor minerals (Zn, Mn and Fe); losses occurred for all minerals exc ept Cu. (C) 1998 Elsevier Science Ltd. All rights reserved.