Evaluation of Grain Quality of Newly Developed Pearl Millet Cultivars

Page(s): 4 (2), 44-56, 16 Ref.Chemical characteristics such as protein, carbohydrates, soluble sugars, fat, fatty acids composition, volatile flavour components and physical characteristics such as swelling power and water soluble flour fraction in pearl millet grains were determined in five newly developed cultivars. Small variation was observed in the protein, starch, total soluble sugars and fat content among the seed samples. Linoleic, Oleic and palmitic acids were the principal fatty acids. The swelling power and water soluble flour fraction did not show any variation among the cultivars. The three analyzed parts (whole, dehulled grains and bran) revealed chromatograms of similar profiles but with differences in concentration of some defective flavour components.Khartoum University Pres