Evaluation of functional properties of different pearl millet cultivars

The present study was undertaken to evaluate various functional properties of different pearl millet varieties and hybrids. The various functional properties like water absorption, oil absorption, gelation capacity, gel consistency, emulsification capacity, flour solubility, swelling power and cooking time of five different pearl millet cultivars Viz., Phule Adishakti, Dhanshakti, Phule Mahashakti, Pioneer 86M32 and HC-20 were evaluated. The highest water absorption capacity was found in Phule Adishakti variety (1.86 ml/g) and lowest was observed Dhanshakti variety (1.54 ml/g). The oil absorption, gelation capacity. Gel consistency emulsification capacity, flour solubility and swelling power of five different pearl millet varieties ranged from1.54 to 1.86 ml,/g, 1.23 to 1.57 ml/g, 8.48 to 10.50%, 53.55 to 62.22 mm, 0.50 to 0.75 g/g, 9.93 to 13.53 and 109.90 to 114.49% respectively. The highest cooking time showed by Phule Adishakti variety (27.55min) and lowest was recorded in HC-20 (21.52 min).