Effect of heat treatment and gamma irradiation on in vitro protein digestibility of selected Millet Grains

Sujatha, M. and Hymavathi, T.V. and Uma Devi, K. and Pradeepa Roberts, T.P. and Praveen Kumar, D. (2017) Effect of heat treatment and gamma irradiation on in vitro protein digestibility of selected Millet Grains. International Journal of Current Microbiology and Applied Sciences, 6 (11). pp. 1014-1020.

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The present investigation was conducted to find out the effects of heat or irradiation combined with heat on in-vitro protein digestibility (IVPD).Sorghum, pearl millet, foxtail millet were used in the study. Whole (WC) and dehulled (DC) grains were treated either with heat (170°C) or irradiation at 1.0kGy/2.5kGy and stored for 90 days. There was a significant (p<0.05) effect of treatments, storage and grain and their interactions with increase in IVPD. The IVPD in DC and WC was 54.86 and 52.16 percent, which were improved by irradiation combination treatment by 2.59 and 2.13 percent in DC and WC respectively. 2.5kGy dose had higher effect than 1.0 kGy on IVPD. Among the grains studied foxtail millet has highest IVPD followed by sorghum and pearl millet. In dehulled grains the percent increase of IVPD was highest in Foxtail millet, followed by pearl millet and sorghum; in contrast it was highest in sorghum followed by pearl millet and foxtail millet in whole grains. With the decreasing content of protein there was an increasing percentage IVPD. During 90 days storage there was an increase of IVPD to an extent ranging from 3.1 to 5.0 percent.

Item Type: Article
Author Affiliation: Post Graduate and Research Centre, Professor Jayashankar Telangana State Agricultural University, Hyderabad-500030, Telangana, India
Subjects: Postharvest Management > Food Technology
Divisions: Millet
Depositing User: Mr T L Gautham
Date Deposited: 04 Mar 2019 04:02
Last Modified: 04 Mar 2019 04:02
URI: http://eprints.icrisat.ac.in/id/eprint/15878

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