Characteristics of local pearl millet (Pennisetum glaucum) grains

Abstract

The physico-chemical characteristics of local pearl millet (Pennisetum glaucum) grains (\"gero\", \"dauro\", \"gayamba\") for \"fura\" production are reported. The colours of the pericarps of the three cultivars were different. \"Dauro\" had a blue-gray colour; \"gero\" had a brown colour and \"gayamba\" a yellow colour. The \"gero\" cultivar is significantly lighter in weight (4.56 1.21g) compared with \"dauro\" (7.06 0.01g) and \"gayamba\" (8.43 1.07g). There was no significant difference (p>0.05) in 1000-kernel weight between \"dauro\" and \"gayamba\". \"Dauro\" and \"gero\" had non-waxy endosperm, while \"gayamba\" had waxy endosperm. Total amylose content of the pearl millet flours showed significant variation. \"Gayamba\" had a lower amylose content. The implication of the waxy endosperm and amylose content of \"gayamba\" has been highlighted. Differences existed among the flours in cooking yield and water added cooking yield. Cooking yield is not dependent on the water added, rather on the swelling capacity of the flours, \"gero\" and \"gayamba\" flours having a higher swelling capacity gave higher cooking yield. There was no significant difference (p>0.05) among the \"fura\" samples in hardness, springiness, cohesiveness, chewiness and gumminess. However, significant differences (p<0.05) existed among the \"fura\" samples in overall acceptability. The panelists liked \"fura\" from \"dauro\" very much, from \"gero\" moderately and slightly for \"fura\" from \"gayamba\". Relationship between sensory textural properties of \"fura\" and the physicochemical properties of the flours indicated that swelling capacity and water added to hydrate flour are reliable indicators for predicting the textural quality of \"fura\".

Keywords: fura production, pearl millet grains, physicochemical, characteristics

Nigerian Food Journal Vol. 23 2005: 193-204