A Comparative Study on Nutritional and Technological Quality of Fourteen (14) Cultivars of Pearl Millets [Pennisetum glaucum (L) Leeke] in Burkina Faso

Abstract: A comparative study was carried out on nutritional and technological qualities of fourteen (14) cultivars of Pennisetum glaucum.The contents of proteins ranged from 8.66 % to 17.11 % for all the cultivars. IKMP3, IKMP5, SOSAT C88 and L Zatiib were reveled to be excellent sources of proteins. Water-soluble proteins ranged from 1.81 % to 3.18 %. Fat content in the grains values ranged from 6.76 % to 10.24 %, the best cultivars for fat were IKMP3, IKMP5, SOSAT C88 and KM. The carbohydrates are the major components of these cultivars, values ranged between 71.82 % to 81.02 % and samples IKMP1, IKMP2, TK, B1, B2 contained more carbohydrates than all others cultivars. The energy values of cutivars flours ranged from 426.21 Kcal/100g to 446.53Kcal/100g. Results of Technological properties showed capacities of swelling in water (V /V) ranged from 2.33 and 8.28. Masses of 1000 grains ranged from 5.53 g to 13.13 g; cutivarsI F IKMV8201, IKMP5, B1 had the highest masses of 1000 grains and consequently present better outputs potential millers. Starch is present in relatively significant quantity of 51.49 % at 79.07 % and cultivars IKMP1, B1, and SG have the most raised contents. The crude fibres also are present in high quantity 8.06 % to12.40 % and cultivars IKMP3, SOSAT C88 are provided greater quantity. The cultivars contents of phytates from 5.45 to 14.26 mg / g and in polyphenols from 2.27 to 3.20 mg / g. The energy values of cultivars flours lies between 426.51 kcal / 100 g and 446.53 kcal / 100 g. Samples IKMP3, IKMP5, SOSAT C88 and KM ar