Impact of Particle Size on the Nutrient and Shelf life of Major Millet flours

Millets has gained popularity in recent times owing to nutritional superiority, policy recommendations by the government and health benefits. However, the production and consumption rate are constrained due to a lack of awareness. Grain composition and its flour functionality and its processing technologies have been regulated by the work flow of the millets and their nutrient impact is merely affected with the processing. Pre-treatment processes of these traditional grains such as dehulling, roasting, and fermentation, have potential to reduce the anti-nutritional factors. However, there is inadequacy in data on their efficacy. Consequently, the main aim of this study was to assess the impact of particle size and shelf life of the flours from selected millet grains like sorghum, pearl millet, and finger millet. The treatment samples were evaluated for the physical properties such as the bulk density, functional properties oil and water absorption capacity. The proximate and mineral content using standard methods of analysis respectively. The distribution of nutrients, its sieve fractions and their flour functionality were evaluated to the major millet flours. Major millet flours with different particle sizes 100 (S1), 150 (S2), 300 (S3), 450 (S4), and 600 (S5) μm were collected and analysed. The statistical analysis was done using ANOVA at 95% probability. The processing of millets i.e. dehulling and milling at various particle sizes significantly increased the protein content (from 15.0±0.08 to 20.0±3.98%) and ash content (from 3.6±0.05 to 4.2±0.52%) (p<0.05).There was not a significant variation in the total amount of fat between the processed and unprocessed sorghum and pearl millet (p>0.05). Similarly, the protein content of pearl millet significantly increased after processing (from 20.0 ±0.07 to 25±2.875) (p<0.05). The results of shelf-life analysis revealed that samples S1 and S2 suits best and is ideal for longer shelf life.