Vol. 10, Issue 3 (2021)

Author(s):
Soma Srivastava, Mrigya Bansal, Prabhat Kumar Malviya and Dilip Jain

Abstract:
In this study lower shelf stability pearl millet has been targeted and gluten free biscuits were developed from 100 % pearl millet flour. Shelf life of pearl millet flour has been considerably increased through pearling of grains prior to milling for 10-12 min followed by storage in refrigeration which increased the shelf life of the flour from 7 to 28 days. Fat acidity and FFA increased from 4.5 to 78.9 mgKOH/100g and 2.3 to 39.6% respectively in case of unpearled grain compared to 2.3 to 36.6 mgKOH/100g and 1.2 to 18.4% in the pearled grain. Pearl millet based sweet and salted biscuits were nutritious, healthier, shelf stable as well as highly acceptable among the consumers. The proximate composition indicated high energy (448-488kcal), protein (7.8-8.5g), fat (16-22g), fibre (2.5g) per 100g. Iron (2.7 mg %), phosphorus (1600 mg %) and calcium (604 mg %) showed its richness in terms of micronutrients.