![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Elucidating the effect of nixtamalization on the functional, nutritional, and microstructure properties of pearl millet flour
Gopika, M. and Shruti, Joshi (2024) Elucidating the effect of nixtamalization on the functional, nutritional, and microstructure properties of pearl millet flour. Journal of Cereal Science, 117. pp. 1-8.
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
1-s2.0-S0733521024000493-main.pdf - Published Version Restricted to Registered users only Download (2MB) | Request a copy |
Abstract
The study examined the impact of lime treatment (nixtamalization process) on the functional, proximate, and crystallinity properties of pearl millet flour by cooking them in a 2% calcium hydroxide (Ca (OH)₂) at 75 ± 5 ◦ C for 30 min and then steeping for 4 h. The millets were then milled to produce two types of flour, dry milled nixtamalized flour (DMNF) and wet milled nixtamalized flour (WMNF) and compared with the untreated pearl millet flour (PMF). Nixtamalized samples yielded a flour that contained significantly (p < 0.05) higher content of ash, soluble and insoluble fiber, minerals such as calcium, iron, magnesium, and sodium. Solubility increased with temperature from 30 ◦ C to 90 ◦ C for DMNF (71.86%), WMNF (50%), and for PMF (66.25%) respectively. Shelf-life studies revealed that, the Free Fatty Acid (FFA) content increased from 2.49% to 6.48% for DMNF and from 5.22% to 14.89% for WMNF, with an overall increase of 61.57% for DMNF and 64.94% for WMNF. X-ray diffractogram, of the flour revealed peaks moved towards higher theta values, leading to a reduction in the distance between the planes, consequently reducing the size of crystals. Breakdown of these molecules leads to a disruption/reorientation of the crystalline double-helix pairs, thus reducing crystallinity in nixtamalized samples.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Pearl millet, Nixtamalization, Dry and wet milling, X ray studies |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet) 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Grain Science and Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 05 Mar 2025 11:03 |
| Last Modified: | 05 Mar 2025 11:03 |
| URI: | http://ir.cftri.res.in/id/eprint/19192 |
Actions (login required)
 |
View Item |