Bajra (Pearl Millet)

Lesson 9 : Millets

Bajra (Pearl Millet)

Among millets, bajra is the predominant crop in India. It has the same quantity of protein as wheat. The protein contains a high proportion of prolamine followed by globulin and albumins. Pearling improves appearance and taste of the products.
  • Nutritive value: The coarse grain contains 8-10 % husk. The average chemical composition of bajra, 67.1; fibre, 1.2 and mineral matter, 2.7 percent. The mineral matter is rich in calcium, phosphorous and iron. More than 50 percent of the phosphorous is as phytin which is a major factor for the poor digestibility of the bajra grain. The protein content of bajra varies from 8.8 to 16.1 %. Among the amino acids tryptophan content is high and lysine content is average to low. The carbohydrates consist mostly of starch with smaller amounts of sugars (1.2 %), pentosans and hemicelluloses. The starch is composed of 32.1 %t amylose and 67.9 % amylopectin. The grains are rich in thiamine, riboflavin and niacin.(Table)

    Table Nutritive value of pearl millet

  • Processing and utilization of Bajra: It is consumed after dehusking and cooked in the same way as rice. More commonly, it is ground into flour and made into chapaties. It is also made into thin porridge. The grain is sometimes eaten after it is parched. The product is similar to popcorn. The grain is suitable for the preparation of malt. An intoxicating drink is obtained from its malted seeds.

Index Previous
Last modified: Friday, 9 December 2011, 5:55 AM