A comparative study on the proximate composition of Pearl Millet varieties Iswarya A.L.1,*, Aruna N.2 1Department of Food Processing Technology and Management, P.S.G.R. Krishnammal College for Women, Coimbatore - 641 004, Tamil Nadu, India 2Department of Nutrition and Dietetics, PSG College of Arts and Science, Civil Aerodrome Post, Coimbatore - 641 014, Tamil Nadu, India *Corresponding author. Email: iswarya@psgrkcw.ac.in
Online published on 28 October, 2022. Abstract Three different pearl millet varieties, Variety 1 (Biofortified pearl millet cultivar -IP), Variety 2 (Biofortified hybrid-IH) and Control (Non-biofortified-PA) was analysed for nutritional composition (moisture, ash, calorie, carbohydrates, protein and fat) and mineral composition (calcium, iron and zinc) as per standard AOAC procedures. The results indicated that the moisture content of Control (non-biofortified-PA), Variety 1 (biofortified pearl millet cultivar-IP) and Variety 2 (biofortified hybrid-IH) was 6.65%, 7.86% and 7.31%, respectively. The crude protein content of Control, Variety 1 and Variety 2 pearl millets were 10.96g/100g, 11.84g/100g and 11.29g/100g, respectively. The crude fibre was higher (2.11%) in Variety 2. Further, significant differences were observed in the mineral content. Iron (8.26 mg/100g) and zinc (4.98 mg/100g) contents were found higher in pearl millet Variety 2 (Biofortified hybrid - IH). Thus, incorporating mineral-enriched millets in regular diet and in the new food products may contribute to better nutritional restoration. Top Keywords Pearl millet, Biofortification, Mineral content, Proximate composition. Top |