Influence of depigmentation of pearl millet (Pennisetum glaucum L.) on sensory attributes, nutrient composition, in vitro protein and starch digestibility of pasta

The effect of depigmentation on sensory characteristics and nutritional parameters of pearl millet pasta was studied. Pearl millet grains were depigmented by soaking in 0.2 N hydrochloric acid for 18 h, fol1owed by washing, blanching (98 °C for 30 s) and sun drying. Three types of pasta were prepared, from refined flour (control), native or unprocessed pearl millet (T-1) and depigmented pearl millet (T-II). Results indicated that depigmentation of pearl millet significantly (P⩽0.05) improved the sensory attributes especially the colour of pasta. The protein, fat, ash and dietary fibre contents of pearl millet-based pastas (T-I and T-II) were significantly (P⩽0.05) higher than those of the control pasta. Depigmentation significantly (P⩽0.05) improved the in vitro protein and starch digestibilities by 6.56% and 16.9%, respectively in T-II pasta as compared with T-I pasta. On the other hand, decreases of 6.74% in protein and 4.01% in total dietary fibre were observed due to depigmentation in T-II pasta. The above results indicated that depigmentation was an effective processing technique for developing acceptable pearl millet products with better in vitro protein and starch digestibility.