Functional and Physical Properties of Instant Beverage Powder Made From Two Different Varieties of Pearl Millet

A.O. OBILANA^1, , B. ODHAV² and V.A. JIDEANI¹

¹Food Technology Department, Cape Peninsula University of Technology, Cape Town, South Africa

²Biotechnology/Food Technology Department, Durban University Of Technology, Durban South Africa

Cite this paper:
A.O. OBILANA, B. ODHAV and V.A. JIDEANI. Functional and Physical Properties of Instant Beverage Powder Made From Two Different Varieties of Pearl Millet. Journal of Food and Nutrition Research. 2014; 2(5):250-257. doi: 10.12691/jfnr-2-5-7

Abstract

The objective of this experiment was to assess the effects of malting, extrusion and a combination of both processes on the physical and functional properties of the pearl millet flour (PMF) and pearl millet based instant beverage powder (PMIBP) produced. PMF and PMIBP were prepared by malting, extrusion and a combination of malting and extrusion cooking from two different varieties of pearl millet (Agrigreen (AgG) and Babala (Ba)). Malted pearl millets were produced by germinating at 30°C and 98% RH for 36 h, kilned at 50°C for 48 h then cooled to room temperature, ground and stored in a chiller at 5°C until used. Extrusion was carried out using a co-rotating twin-screw extruder under different parameters to obtain the pearl millet instant beverage powder. The different processes significantly (p ≤ 0.05) affected the colour (L, a & b) of AgG and Ba. Malting and extrusion significantly (p ≤ 0.05) reduced the peak viscosity of the starches from the raw pearl millet of both varieties of pearl millet as measured by rapid visco analyser (RVA). This can be considered as advantageous with respect to producing an instant beverage powder with a high nutrient content.

Keywords:
pearl millet instant extrusion malting beverage

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Athar, N., et al., Vitamin retention in extruded food products. Journal of Food Composition and Analysis, 2006. 19: p. 379-383.
[2]	Linko, P., P. Colonna, and C. Mercier, High temperature, short time extrusion-cooking. Advances in Cereal Science and Technology, 1981. 4: p. 145-235.
[3]	Filli, K.B. and I. Nkama, Hydration properties of extruded fura from millet and legumes. British Food Journal, 2007. 109 (1): p. 68-80.
[4]	Qing-Bo, D., et al., The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks. Journal of Food Engineering, 2005. 66: p. 284-289.
[5]	Anderson, R.A., et al., Roll and extrusion cooking of grain sorghum grits. Cereal Science Today, 1969. 14: p. 372-376.
[6]	Bhattacharya, M., M.A. Hanna, and R.E. Kaufmann, Textural properties of extruded plant protein blends. JOURNAL OF FOOD SCIENCE, 1986. 51(4): p. 988-993.
[7]	Konica-Minolta, SpectraMagic NX 2.03.0006, 2003-2010, Konica Minolta Sensing Inc.: Japan.
[8]	Coulibaly, A., B. Kouakou, and J. Chen, Extruded Adult Breakfast Based on Millet and Soybean: Nutritional and Functional Qualities, Source of Low Glycemic Food. Journal of Nutrition & Food Sciences, 2012. 2(7).
[9]	Gamalth, S. and R. Ganesharanee, Extruded products with fenugreek (Trigonellagraecium) Chick pea and Rice: physical properties, sensory acceptability and glycemic index. Journal of Food Engineering, 2009. 90: p. 45-52.
[10]	Deshpande, H.W. and A. Poshadri, Physical and sensory characteristics of extruded snacks prepared from Foxtail millet based composite flours. International Food Research Journal, 2011. 18: p. 730-735.
[11]	Dobraszczyk, B.J., et al., Baking, Extrusion and Frying, in Food Processing Handbook, J.G. Brennan, Editor. 2006, Wiley-VCH Verlag GmbH & Co. KGaA,: Weinheim, Germany. p. 237-290.
[12]	Gomez, M.H., et al., Extrusion-cooking of sorghum containing different amount of amylose. JOURNAL OF FOOD SCIENCE, 1988. 53(6): p. 1818-1822.
[13]	El-Dash, A.A., R. Gonzalas, and M. Ciol, Response surface methodology in the control of thermoplastic extrusion of starch, in Extrusion Cooking Technology, R. Jowitt, Editor. 1984, Elsevier Applied Science: London. p. 51.
[14]	Guy, R.C.E., Raw Materials for Extrusion Cooking Processes, in The Technology of Extrusion Cooking, N.D. Frame, Editor. 1994, Blackie Academic and Professional: Glasgow. p. 52-72.
[15]	Chinnaswamy, R. and M.A. Hanna, Expansion, color and shear strength properties of corn starches extrusion cooked with urea and salts. Starch/Stärke, 1988. 40: p. 186-190.
[16]	Ilo, S. and E. Berghofer, Kinetics of color changes during extrusion cooking of maize grits. Journal of Food Engineering, 1999. 39: p. 73-80.
[17]	Semasaka, C., X.Z. Kong, and Y. Hua, Optimization of extrusion on blend flour composed of corn, millet and soybean. Pakistan Journal of Nutrition, 2010. 9: p. 291-297.
[18]	Guy, R., Extrusion cooking: technology and applications. 2001, Cambridge, England: Woodhead.
[19]	Obatolu, V.A. and A.H. Cole, Functional property of complementary blends of soybean and cowpea with malted or unmalted maize. Food Chemistry, 2000. 70: p. 147-153.
[20]	Filli, K.B., et al., Influence of of extrusion variables on some functional properties of extruded millet-soybean for the manufacture of ‘fura’: A Nigerian traditional food. African Journal of Food Science, 2010. 4(6): p. 342- 352.
[21]	Thomas, D.J. and W.A. Atwell, Starches, in Eagan Press Handbook1997, Eagan Press: Minnesota, U. S. A.
[22]	Jansen, G.R., et al., The Calorie densities of gruels made from extruded corn-soy blends. Food Nutrition Bulletin, 1981. 3(1): p. 39.
[23]	Likimani, T.A., et al., Extrusion cooking of corn/soy bean mix is presence of thermostable a-amylase. JOURNAL OF FOOD SCIENCE, 1991. 56(1): p. 99-105.
[24]	Arambula, V.G., et al., Milling and processing parameters for Corn Tortillas from Extruded instant Dry Masa flour. JOURNAL OF FOOD SCIENCE, 1998. 63(2): p. 338-341.
[25]	Davidson, V.J., et al., Degradation of wheat Starch in a single-screw extruder: Characteristics of extruded starch polymers. JOURNAL OF FOOD SCIENCE, 1984. 49: p. 453-458.
[26]	Gomez, M.H. and J.M. Aguilera, Changes in the Starch Fraction During Extrusion-cooking of Corn. JOURNAL OF FOOD SCIENCE, 1983. 48: p. 378-381.
[27]	Pelembe, L.A.M., C. Erasmus, and J.R.N. Taylor, Development of a Protein-rich Composite Sorghum–Cowpea Instant Porridge by Extrusion Cooking Process. LWT - Food Science and Technology, 2002. 35: p. 120-127.