Abstract
The study examined the impact of lime treatment (nixtamalization process) on the functional, proximate, and crystallinity properties of pearl millet flour by cooking them in a 2% calcium hydroxide (Ca (OH)₂) at 75 ± 5 °C for 30 min and then steeping for 4 h. The millets were then milled to produce two types of flour, dry milled nixtamalized flour (DMNF) and wet milled nixtamalized flour (WMNF) and compared with the untreated pearl millet flour (PMF). Nixtamalized samples yielded a flour that contained significantly (p < 0.05) higher content of ash, soluble and insoluble fiber, minerals such as calcium, iron, magnesium, and sodium. Solubility increased with temperature from 30 °C to 90 °C for DMNF (71.86%), WMNF (50%), and for PMF (66.25%) respectively. Shelf-life studies revealed that, the Free Fatty Acid (FFA) content increased from 2.49% to 6.48% for DMNF and from 5.22% to 14.89% for WMNF, with an overall increase of 61.57% for DMNF and 64.94% for WMNF. X-ray diffractogram, of the flour revealed peaks moved towards higher theta values, leading to a reduction in the distance between the planes, consequently reducing the size of crystals. Breakdown of these molecules leads to a disruption/reorientation of the crystalline double-helix pairs, thus reducing crystallinity in nixtamalized samples.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
