Preservation of Millet Flour by Refrigeration: Changes in Antinutrients, Protein Digestibility and Sensory Quality During Processing and Storage

Whole and dehulled flour of millet cultivars Ashana and Dembi was stored for 30 and 60 days before and after refrigeration and/or cooking. The effects of refrigeration and/or cooking on antinutrients, protein digestibility and sensory characteristics of the whole and dehulled flour during storage were examined. Regardless to the storage period, the results showed that tannin and phytate contents of the whole flour of both cultivars were unchanged by refrigeration. However, cooking before and after refrigeration significantly (P < 0.05) decreased tannin and phytate contents. Regardless to the treatments and storage period, dehulling of the seeds significantly (P < 0.05) reduced tannin and phytate contents for both cultivars. Further reduction was observed when the treated and untreated dehulled flour was cooked. The protein digestibility was significantly (P < 0.05) reduced after cooking of the treated and untreated whole and dehulled flour. The sensory quality of the flour and the product reduced with the storage period. However, refrigeration greatly improved the acceptability of the flour before and after cooking. The results obtained demonstrate the benefits of refrigeration on the nutritional as well as sensory quality of millet flour.