Effect of radiation process on antinutrients, protein digestibility and sensory quality of pearl millet flour during processing and storage

Grains of Ashana and Dembi millet (P. glaucum L.) cultivars were used in this study to investigate the effect of radiation process on antinutrients, protein digestibility and sensory quality of the flour during processing and storage. Whole and dehulled flour of millet cultivars were stored for 30 and 60 days before and after radiation and/or cooking. Antinutrients (tannin and phytate) contents were assayed for all treatments. The results showed that the storage period had no effect on phytate and tannin contents. For both cultivars, dehulling of the grains reduced more than 50% of phytate and tannin. Moreover, cooking of the raw whole and dehulled flour significantly (P ≤ 0.05) decreased tannin and phytate contents for both cultivars. Radiation process alone had no effect on tannin and phytate contents but when followed by cooking significantly (P ≤ 0.05) reduced the level of such antinutrients for the whole and dehulled flour of both cultivars. Dehulling alone significantly (P ≤ 0.05) increased the protein digestibility but decreased the quality attributes of both cultivars. Radiation alone for the whole or dehulled seeds had no effect on the protein digestibility but slightly improved the quality attributes of both cultivars. However, radiation followed by cooking significantly (P ≤ 0.05) reduced the protein digestibility but improved the quality attributes of both cultivars.