Physical and chemical characteristics of pearl millet grains and their relationship to roti quality

Abstract

Physical characteristics such as swelling capacity of grain and flour and water-soluble flour fraction, and chemical characteristics such as protein, starch, amylose, soluble sugars and fat content in pearl millet (Pennisetum americanum (L.) Leeke) grains from 20 cultivars comprising local types, popular hybrids and prerelease lines were determined. Rotis were made from the grains of the 20 cultivars and evaluated for color, texture, odor, taste, and acceptability by a trained taste panel. The correlations between physicochemical characters and roti quality of 20 cultivars were worked out. The swelling capacity, water-soluble flour fraction, water-soluble protein, and amylose content of flour influenced the roti quality