Changes in the nutritional value of pearl millet flour during storage

Chaudhary, P. and Kapoor, A.C. (1984) Changes in the nutritional value of pearl millet flour during storage. Journal of the Science of Food and Agriculture, 35 (11). pp. 1219-1224.

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The whole grain flour of 3 varieties of pearl millet (Pennisetum typhoides) became rancid on days 6, 7, 8 and 10, and inedible on days 11, 12, 13 and 14 of storage in gunny sacks, earthen pots, tin cans and polythene bags, respectively. The moisture, sugar, free fatty acids, fat acidity and peroxide values increased, and those of α-tocopherol and β-carotene decreased during storage. The concentrations of protein, ash, crude fibre and phospholipids were not affected. Flour stored in polythene bags was least affected and that stored in gunny sacks was most affected by storage conditions

Item Type: Article
Author Affiliation: Department of Foods and Nutrition, Haryana Agricultural University, Hissar, Haryana, India 125 004
Subjects: Postharvest Management > Food Technology
Divisions: Millet
Depositing User: Ms K Syamalamba
Date Deposited: 30 May 2012 10:38
Last Modified: 30 May 2012 10:38
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