Abstract
The effect of depigmentation on sensory characteristics and nutritional parameters of pearl millet pasta was studied. Pearl millet grains were depigmented by soaking in 0.2 N hydrochloric acid for 18 h, fol1owed by washing, blanching (98 °C for 30 s) and sun drying. Three types of pasta were prepared, from refined flour (control), native or unprocessed pearl millet (T-1) and depigmented pearl millet (T-II). Results indicated that depigmentation of pearl millet significantly (P⩽0.05) improved the sensory attributes especially the colour of pasta. The protein, fat, ash and dietary fibre contents of pearl millet-based pastas (T-I and T-II) were significantly (P⩽0.05) higher than those of the control pasta. Depigmentation significantly (P⩽0.05) improved the in vitro protein and starch digestibilities by 6.56% and 16.9%, respectively in T-II pasta as compared with T-I pasta. On the other hand, decreases of 6.74% in protein and 4.01% in total dietary fibre were observed due to depigmentation in T-II pasta. The above results indicated that depigmentation was an effective processing technique for developing acceptable pearl millet products with better in vitro protein and starch digestibility.
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