Proximate, Antinutritional Factors and Functional Properties of Processed Pearl Millet (Pennisetum glaucum)

> The effect of germination, roasting and fermentation on the proximate composition, antinutritional factors and functional properties of pearl millet was investigated. Pearl millet seeds were subjected to the different processing methods; samples were dried and milled into fine flours, respectively. Standard methods were used to evaluate the flours for proximate, minerals, antinutritional factors and functional properties. The visco-elastic property was determined using the Rapid Visco Analyzer (RVA). Germination and fermentation increased the crude protein content of pearl millet seed flour. The carbohydrate content decreased during fermentation, while germination and roasting significantly (p<0.05) increased the carbohydrate level resulting in significant increase in the energy density of the flour. Processing had varied effects on the mineral composition of the flours, it also reduced the antinutritional factors Processing significantly (p<0.05) increased the water absorption capacity, oil absorption capacity, least gelation concentration and bulk density of the flours, hence flours could be used in food systems where the above qualities are desirable.