Food Science and Processing

FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 9 : Millets

Jowar

Nutritive value: Compared to rice, jowar is richer in protein but the quality is not as good as rice protein. Lysine, methionine and cystine are present in low amounts in jowar. Some varieties of jowar contain excessive amounts of amino acid called leucine. The resulting imbalance between leucine and isoleucine interfere with conversion of tryptophan to niacin causing deficiency of niacin. Jowar is rich in carbohydrates and B-complex vitamins. It is poor in carotene and rich in dietary fibre (Table). Table Nutritive value of Jowar.

• Processing and utilization of Jowar Pearling involves wet milling, where top layers bearing the colour and fibre are removed by abrasion. Milling removes the proteins in the bran and the germ, which are nutritionally superior to the protein present elsewhere in the grain. Popping and flaking of jowar improves the starch digestibility five times but reduces the protein digestibility in flakes. Whole jowar recipes significantly lowers plasma glucose levels than dehulled jowar recipes in non-insulin dependent diabetic persons.