Deciphering the genetic variability for biochemical parameters influencing rancidity of pearl millet (Pennisetum glaucum L. R. Br.) flour in a set of highly diverse lines and their categorization using rancidity matrix

Abstract

Pearl millet is renowned for its exceptional nutritional value due to its high concentration of essential nutrients. However, a substantial hurdle hindering its global adoption is the issue of rancidity, which manifests as the development of undesirable odours and flavors in millet flour. The present work aims to evaluate a set of highly diverse 255 accessions for exploring genotypic variations related to biochemical parameters influencing rancidity and their categorization using a rancidity matrix. These parameters include comprehensive acid value (CAV), comprehensive peroxide value (CPV), as well as lipase and lipoxygenase (LOX) enzyme activities under both fresh and stored conditions. High heritability and genetic advance for CPV and LOX under both fresh and stored conditions indicated the presence of additive genetic effects. Positive associations were noted among all the rancidity-related biochemical parameters. Principal component analysis (PCA) further illustrated the positive correlation between CAV and lipase activity, and between CPV and LOX activity. Based on lower values of CAV under fresh conditions and all other biochemical parameters under fresh and stored conditions, lines IP 5695 and IP 19334 were identified as low rancid lines. Additionally, genotypes were categorized into low, medium, and high rancidity groups based on CAV and CPV, providing valuable insights into trait variability. These findings hold significant promise for the development of breeding material, variety and hybrids of pearl millet with longer shelf life and wider utilization.