Anti-Nutritional And Functional Properties Of Composite Flours Of Pearl Millet (Pennisetum Glaucum) And Gari

ABSTRACT

Flours were obtained from pearl millet (Pennisetum glaucum) and gari respectively, by milling the pearl millet and the gari. The pearl millets were two different types, locally called jero and maiwa. Some proportions of the jero and the maiwa were sieved. The pearl millet flours were blended with the gari flour. The Anti-nutritional and functional properties of the composite flours were investigated. The functional properties of the flour blends ranged from 0.70g/ml to 0.81g/ml loose bulk density, 0.98g/ml to l.54g/ml oil absorption capacity, 0.86g/ml to l.83g/ml water absorption capacity, 23.6g/ml to 43.12g/ml swelling power, 10.64g/ml to 22.45g/ml swelling index, 0.50g/ml to 0.73g/ml packed bulk density, 0.12.g/ml to 0.48g/ml wettability, 63.84°C to 78.11°C gelatinization temperature, 5.12% to 5.91% pH, 5.l2minlsec to 6.14mm/sec gelatinization time. The anti-nutritional properties ranged from 0.02g/ml to 3.37g1m1 phenol, 0.0lg/ml to 0.15g/ml steroid, 0.03g/ml to 0.49g/ml oxalate, l.09g/ml to 3.84g/ml hydrogen cyanide, 0.05g/ml to 0.26g/ml saponin, 0.10g/ml to 0.38g/ml tannin, 0.05g/ml to 0.17g/ml alkaloid, 0.02g/ml to 0.43g/ml flavonoid, 0.01g/ml to 0.16g/ml phytate.