The study also compared millet in its original form and after removing the colour to see if benefits were reduced in any way.
Pasta made from pearl millet or bajra may be a healthier alternative to wheat pasta, suggests a new study.
As grey colour of millet may not be very appealing, researchers tried removing the pigment and see if past made from depigmented millet is still healthy. It was found that removing the pigment improved the colour of pasta and it looked almost like wheat pasta.
When Droughts Led to Losses, Oyster Pearl Farming Helped Marathwada Farmers Reap Huge Profits
Having incurred huge losses because of recurring droughts, 10 farmers from Osmanabad, Maharashtra, switched to oyster pearl farming to reap profits. One of the farmers, Sanjay Pawar shares six tips for beginners.Read more >
Results of the study, published in journal Current Science, also show that pasta made from millet and wheat-millet combination was healthier than pasta made only from wheat.
Photo Source: Pixabay (Representative Image)
In the study, pigment responsible for the colour of millet was removed by soaking the grains in diluted hydrochloric acid, which is commonly used in food industry. The grey colour is due to polyphenols which are sensitive to low pH. Soaking the grains in acid solution leaches out pigments and improves the colour.
The study also compared millet in its original form and after removing the colour to see if benefits were reduced in any way. Four kinds of pasta were made—wheat, millet grain, depigmented millet grain and wheat-millet combination. The grains were all of the same size and were compared for their nutritional value, cooking qualities, texture and visual appeal.
It was found that the amount of protein, fat and mineral content of pearl millet pasta was higher than that of pasta prepared using wheat only. However, cooking properties and texture were better in wheat pasta than others.
This is because wheat contains gluten which keeps the pasta together resulting in better consistency and reduced losses during cooking.
Dipping pearl millet grains in acidic solutions like tamarind pods, vinegar or sour milk decreased the grey colour of the grain faster. However, it also tends to drain out proteins. The heat used during processing tends to breakdown larger proteins into smaller substances.
Though the protein content is higher in grey-coloured natural millet, depigmented millet is also nutritious because certain anti-nutrients (substances that interfere with the body’s ability to digest proteins and reduce the availability of minerals and carbohydrates) get removed during soaking and processing of natural millet.
Cooking and texture properties such as hardness, sticking together, springiness and chewiness of pasta were not affected by removing the colour. The colour of pasta after removal of the pigment was as good as pasta made using refined flour.
Entrepreneur Turns 500 Tonnes of Waste into ‘Black Gold’, Earns Turnover of Crores
Watch this video to see how UP resident Sana Khan turned her fascination with earthworms into S J Organics, a vermicomposting venture that sees an annual turnover of Rs 1 crore.Read more >
The study has been done by Kirti Jalgaonkar and Manoj Kumar Mahawar from the Central Institute of Post-Harvest Engineering and Technology, Abohar; and S. K. Jha (Indian Agricultural Research Institute, New Delhi).
Article courtesy: India Science Wire
Hey, you may also like: 5 Desi Superfoods That’ll Help You Lose Weight Without Compromising on Nutrition!
Like this story? Or have something to share?
Write to us: email@example.com
Connect with us on Facebook and Twitter.
How To Make Your Plants Winter-Ready? 4 Easy Steps By a Gardening Expert
Wondering how to protect your plants in winter? Gardener Yashika shares easy gardening tips to ensure your plants continue to flourish this cold season.Read more >