Record Details

Biochemical Basis of Off-odour Generation in Pearl Millet [Pennisetum glaucum (L.) R. Br.]

KrishiKosh

View Archive Info
 
 
Field Value
 
Title Biochemical Basis of Off-odour Generation in Pearl Millet [Pennisetum glaucum (L.) R. Br.]
 
Creator Goyal, Preeti
 
Contributor Chugh, L.K.
 
Subject flours, millets, enzymes, genotypes, storage, grain, storage structures, acidity, fats, irrigation
 
Description The present investigation was conducted with the objectives to screen and select contrasting pearl millet
genotypes out of 21 including seven hybrids, seven CMS lines, five inbreds and two white composites in
respect of off odour generation and to study the effect of grain maturation, growing environment and storage
period on chemical/biochemical changes in magnitude of off odour. But development of off odour could not
be quantitatively related with either of the parameters [Fat acidity (FA), pH, activity of peroxidase (POX),
lipoxigenase (LOX), polyphenol oxidase (PPO), ascorbate peroxidase (APX) and glutathione peroxidise
(GPX)]. Nevertheless genotypes were identified based on off odour determinants. Flour of 21 pearl millet
genotypes was stored in aluminium boxes at 14 °C and 82% RH. Wide variations in level of biochemical
constituents were recorded among the individual genotypes tested. Crude fat content was positively
correlated with total phenols with correlation coefficient of 0.451*. The fat acidity in fresh as well as stored
flour was negatively correlated with pH of fresh and stored flour with correlation coefficients of -0.477* and
-0.578** respectively. Stored samples had decreased activities of POX, LOX and PPO but their activities
were higher in fresh flour. Activity of APX and GPX were not detected in flour of any of the genotypes
tested. Inbreds G 73-107 and HBL 11 were selected as contrasting genotypes on the basis of fat content,
phenolic content, development of fat acidity, changes in pH and activity of POX during storage.
To study the effect of maturation grains of two selected genotypes G 73-107 and HBL 11 were
harvested at 24, 28 and 32 days after anthesis (DAA) from the field and their flour was analyzed for the
same biochemical parameters and data clearly indicated that stages of maturation had no significant effect on the biochemical parameters studied. Selected genotypes were grown under two different environments i.e. irrigated and rainfed condition and grains were used for preparing flour for biochemical analysis. Pattern of increase in fat acidity and decrease in pH was similar under both environmental conditions but slightly
higher values were recorded in flour prepared from grains raised under irrigated condition. Non significant
differences were observed in activities of POX, LOX and PPO in plants grown under different environments.
To find out changes in biochemical parameters responsible for deterioration of flour occur during short term
(1, 2, 3, 4 and 5 days) and long term (5, 10, 15, 20, 25 and 30 days) of storage PM and HM flour of the two
selected genotypes were stored in aluminium boxes at 37 °C. Rate of increase in FA, decrease in pH and
activities of enzymes was rapid up to 10th day of storage and after that it became slow. Thus, biochemical
characters investigated were not influenced by environment or maturity of grains and deteriorative changes
occurred during early period of storage (within 10 days). Identified inbreds G73-107, HBL 11 may therefore
be useful in future breeding programme for developing low rancid pearl millet hybrids/composites.
 
Date 2016-02-04T12:15:03Z
2016-02-04T12:15:03Z
2015
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/64160
 
Language en
 
Format application/pdf
 
Publisher CCSHAU