Food Measure (2016) 10:311–318
DOI 10.1007/s11694-016-9308-1
ORIGINAL PAPER
Physicochemical, functional and antioxidant properties of flour
from pearl millet varieties grown in India
Anil Kumar Siroha1 • Kawaljit Singh Sandhu1 • Maninder Kaur2
Received: 17 April 2015 / Accepted: 9 January 2016 / Published online: 18 January 2016
 Springer Science+Business Media New York 2016
Abstract Indian pearl millet varieties were selected, mil-
led to flour and studied for their proximate composition,
hunter color, functional, and antioxidant properties. Proxi-
mate composition and hunter color values differed signifi-
cantly (p \ 0.05) among varieties. Hunter L* value was
found the highest for HHB-223 flour whereas a*, b* and DE
was the highest for W-445 flour. Flours also showed signif-
icant variations in their total phenolic content (TPC), total
flavonoids content (TFC), antioxidant activity (DPPH) and
metal chelating activity. Variety GHB-732 showed the
highest values for TPC (3137 lg GAE/g) and DPPH
(46.7 %) activity. TFC was, however, found the highest for
HC-10 (2484 lg CE/g) variety. Several significant correla-
tions were observed among different flour properties as
revealed by both pearson correlations and principal com-
ponent analysis. Formulation of chapatti resulted in decrease
in TPC, TFC, DPPH values when compared to its flour.
However, reverse was observed for metal chelating activity.
Keywords Pearl millet  Functional  Hunter color  Total
phenolic content  Total flavonoids content
Introduction
Pearl millet (Pennisetum glaucum L.) belongs to the family
gramineae and widely grown around the world for food and
fodder. India is the largest producer of the pearl millet in
& Kawaljit Singh Sandhu
kawsandhu@rediffmail.com; kawsandhu5@gmail.com
1
Department of Food Science and Technology, Chaudhary
Devi Lal University, Sirsa, India
2
Department of Food Science and Technology, Guru Nanak
Dev University, Amritsar, India
the world 13290000 MT [1] and its cultivation is next to
rice and wheat. In India, pearl millet is also known as bajra
and mainly consumed in the form of chapatti especially in
winters. The crop has an advantage over other cereals as it
can be grown in areas characterized by drought, low soil
fertility and high temperature.
The phenolic compounds are also known as antioxidants
[2–4]. Many natural processes in the body produce free
radicals. These free radicals could lead to cardiovascular
disease, cancer, diabetes, arthritis and various neurode-
generative disorders [5]. Antioxidants are micronutrients
that have gained interest due to their abilities to neutralize
the actions of free radicals [6]. The natural antioxidants
present in the cereals may function as reducing agents, free
radical scavengers, single oxygen quencher and potential
complexes of pro-oxidants [7].
Not much work regarding the functional and antioxidant
properties of pearl millet flour from Indian varieties has
been done. This prompted us to undertake the present
investigation. The physicochemical, functional, and
antioxidant properties of flour from pearl millet varieties
were studied and compared. Study was also conducted to
see the effect of heat treatment on antioxidant compounds
after the formulation of chapatti.
Materials and methods
Materials
Pearl millet varieties (HC-10, HHB-67, HHB-223, HHB-
226 & W-445) were procured from Chaudhary Charan
Singh Haryana Agriculture University, Hissar, India
whereas GHB-732 variety was procured from pearl millet
research station, Jamnagar, Gujarat, India.
123
312
Pearl millet milling
Whole pearl millet grains were milled in a flour mill and
then the flour so obtained was passed through the 70 mesh
sieve. It was then packed in the polythene bags till further
use.
Proximate composition
Flour samples were estimated for their moisture, ash, fat,
protein (% N 9 6.25) and fiber content by employing
standard methods of analysis [8]. Studies were conducted
in triplicate.
Bulk density
The flour samples were gently filled into 10 ml graduated
cylinders, previously tared. The bottom of each cylinder
was gently tapped on a laboratory bench several times until
there was no further diminution of the sample level after
filling to the 10 ml mark. Bulk density was calculated as
weight of sample per unit volume of sample (g/ml). Mea-
surements were made in triplicate.
Color characteristics
Color measurements of flour samples were carried out
using a Hunter colorimeter Model D 25 optical Sensor
(Hunter Associates Laboratory Inc., Reston, VA, USA) on
the basis of L*, a* and b* values [9]. A glass cell con-
taining pearl millet flour was placed above the light source,
covered with a white plate and L*, a* and b* color values
were recorded. The instrument (45/0 geometry, 10
observer) was calibrated against a standard red-colored
reference tile (Ls = 25.5, as = 28.8, bs = 12.0). Total
color difference (DE) was calculated by applying the
equation
h i1=2
DE ¼ ðLs  LÞ2 þðas  aÞ2 þðbs  bÞ2
Water and oil absorption capacity
Water absorption capacity (WAC) and oil absorption
capacity (OAC) of the flours were determined following
the methods of Sathe et al. [10] with slight modifications.
Briefly, flour sample (2 g) was mixed with 20 ml distilled
water for water absorption and 20 ml of oil for oil
absorption in a centrifuge tubes. Samples were then
allowed to stand at 30 C for 30 min then centrifuged at
3000 rpm for 10 min. The volume of supernatant in a
graduated cylinder was noted. Means of triplicate deter-
minations were reported.
123
A. K. Siroha et al.
Foaming capacity
The method of Lin et al. [11] was followed for the deter-
mination of foaming capacity (FC) of flour. The disper-
sions of samples (50 ml; 3 % w/v) in distilled water were
homogenized using homogenizer at high setting for
2–3 min. The blend was immediately transferred into a
graduated cylinder and the homogenizer cup was rinsed
with 10 ml distilled water, which was then added to the
graduated cylinder. The volume was recorded before and
after whipping. FC was expressed as the volume increase
(%) due to whipping.
Emulsion activity Emulsifying properties were deter-
mined by following the method of Naczk et al. [12]. Flour
sample (3.5 g) was homogenized for 30 s in 50 ml water in
a homogenizer (Yorco, India) at high setting. Groundnut
oil (25 ml) was added, and the mixture was homogenized
again for 30 s. Then, another 25 ml of groundnut oil were
added, and the mixture homogenized for 90 s. The emul-
sion was divided evenly into two 50 ml centrifuge tubes
and centrifuged at 1100 g for 5 min. Emulsifying activity
was calculated by dividing the volume of the emulsified
layer by the volume of emulsion before centrifugation
9100.
Antioxidant activity using DPPH
Antioxidant activity (%AOA) was measured following a
modified version of the method of Brand-Williams et al.
[13]. Ground pearl millet samples (100 mg) were extracted
with 1 ml methanol for 2 h and centrifuged at 3000 g for
10 min. The supernatant (100 ll) was reacted with 3.9 ml
of a 6 9 10-5 mol/l of DPPH solution. Absorbance (A) at
515 nm was read at 0 and 30 min using a methanol blank.
Antioxidant activity was calculated as % discoloration.
%AOA ¼ ð1  ðA of samplet¼30 =A of controlt¼0 ÞÞ  100
Total phenolic content
The total phenolic content was determined by following the
Folin–Ciocalteu specterophotometric method of Gao et al.
[14]. Pearl millet flour samples (200 mg) were extracted
with 4 ml acidified methanol (HCl/methanol/water,
1:80:10, v/v/v) at room temperature (25 C) for 2 h using
wrist action shaker. The mixture was centrifuged at 3000 g
for 10 min on a centrifuge. The supernatant was used for
determination of total phenolic content. Aliquot of extract
(200 ll) was added to 1.5 ml freshly diluted (20-fold)
Folin–Ciocalteu reagent. The mixture was allowed to
equilibrate for 5 min and then mixed with 1.5 ml of sodium
carbonate solution (60 g/l). After incubation at room
Physicochemical, functional and antioxidant properties of flour from pearl millet varieties…
temperature (25 C) for 90 min, the absorbance of the
mixture was read at 725 nm. Acidified methanol was used
as a blank and the results were expressed as a lg of gallic
acid equivalents (GAE)/g of flour.
Total flavonoids content
The total flavonoids content was determined by following
the method as described by Jia et al. [15]. Pearl millet
extract (250 ll) was diluted with 1.25 ml distilled water.
Sodium nitrite (75 ll of 5 % solution) was added and the
mixture was allowed to stand for 6 min. Further, 150 ll of
a 10 % aluminium chloride was added and the mixture was
allowed to stand for 5 min. After that, 0.5 ml of 1 M
sodium hydroxide was added and solution was mixed well.
The absorbance was measured immediately at 510 nm
using a spectrophotometer. Catechin was used as standard
and the results were reported as lg of catechin equivalents
(CE)/g of flour.
Metal chelating activity
The metal chelating activity of pearl millet extract was
measured by following the method described by Dinis et al.
[16]. The extract (0.5 ml) was mixed with 50 ll of ferrous
chloride (2 mM/l) and 1.6 ml of 80 % methanol was
added. After 5 min, the reaction was initiated by the
addition of 5 mM/l ferrozine (100 ll) and the mixture was
shaken on vortex. The mixture was incubated at room
temperature (25 C) for 10 min. Absorbance of solution
was measured at 562 nm on a spectrophotometer. The
chelating activity of the extract for Fe2? was calculated as
follows:
 
Iron Fe2þ chelating activityð%Þ
¼ f1  ðAbsorbance of sample=Absorbance of controlÞg
 100
Chapatti making
Pearl millet flour (150 g) was mixed with optimum water
Gujral and Singh [17] for 3 min in a laboratory mixer. The
dough was rested for half an hour. Dough (50 g) was
rounded, placed on a rolling board and then sheeted to a
diameter 155 mm and thickness of 2 mm using a rolling
pin. The dough was rolled in one direction. The raw cha-
patti was immediately placed on a hot plate (tawa) and
baked for 15 s at 220 C on one side and then 10 s at
220 C on other side. It was again turned and baked for
35 s at 290 C. Chapatti was allowed to cool for 10 min. at
25 C and placed in polythene pouches and placed in an
airtight container at 25 C.
313
Statistical analysis
Statistical analysis of the results was conducted using
Minitab Statistical Software version 14 (Minitab Inc, State
College, PA, USA). The data reported in the tables are
average of triplicate observations. The data were subjected
to one way analysis of variance (ANOVA) and pearson
correlation coefficients (r) for relationships between vari-
ous flour properties were calculated. A principle compo-
nent analysis (PCA) of measured flour properties was
carried out to provide a ready means of visualizing the
differences and similarities among flours from different
pearl millet varieties.
Results and discussion
Proximate composition, bulk density and color
properties
The proximate composition of flour from pearl millet
varieties are reported in Table 1. Ash content of flours
ranged from 1.65 to 1.90 %, both W-445 and GHB-732
had the highest value. Flours showed the fat content in the
range from 5.1 to 7.2 %, the highest for HHB-226 and the
lowest for W-445 was observed. Ali et al. [18] reported ash
and fat contents in the range from 2.1 to 2.3 and 6.7 to
7.8 %, respectively for pearl millet cultivars. The flour
from W-445 showed the highest protein content (11.3 %)
whereas those from HC-10 and HHB-667 had the lower
values with statistically non-significant difference
(p \ 0.05) among them. The ash was negatively correlated
to fat (r = -0.839, p \ 0.05) and positively correlated to
protein content (r = 0.784, p \ 0.05). The fiber and car-
bohydrate contents varied between 2.9–3.8 and
69.6–72.5 %, respectively.
The bulk densities of flours are shown in Table 2 with
HHB-223 showing the highest value (0.877 g/ml) whereas
HHB-67 and HHB-226 had lower values with difference
among them not statistically significant (p \ 0.05). BD is a
reflection of the load the sample can carry if allowed to rest
directly on another [19]. Hunter color values (L*, a*, b*
and DE) of flours from different pearl millet varieties are
also shown in Table 2. L* value of flours from different
varieties ranged from 75.1 to 78.4 with HHB-223 flour
showing the highest L* value which indicates its lighter
color than other flours. The redness (a*) value varied sig-
nificantly (p \ 0.05) within flours with W-445 having more
reddish color as compared to others. All flours were yel-
lowish in color with W-445 flour having the highest b*
value (13.5). Yadav et al. [20] reported hunter L*, a* and
b* values of 79.3, 1.23 and 12.6, respectively for pearl
millet flour. DE for flours ranged between 52.5 and 75.1,
123
314 A. K. Siroha et al.

Table 1 Proximate composition of flour from different pearl millet varieties

Variety Moisture (%) Ash (%) Fat (%) Protein (%) Fiber (%) Carbohydrate (%)

HC-10 6.5 ± 0.31a 1.65 ± 0.15a 6.5 ± 0.31c 9.7 ± 0.36a 3.1 ± 0.11b 72.5 ± 0.51d
a a c a b
HHB-67 6.9 ± 0.29 1.65 ± 0.12 6.6 ± 0.21 9.9 ± 0.30 3.4 ± 0.16 71.5 ± 0.29c
a a c b a
HHB-223 6.8 ± 0.21 1.65 ± 0.09 6.4 ± 0.26 10.6 ± 0.26 2.9 ± 0.22 71.6 ± 0.47c
HHB-226 7.6 ± 0.18b 1.70 ± 0.16b 7.2 ± 0.13d 10.4 ± 0.18b 3.5 ± 0.19bc 69.6 ± 0.38a
b c a c b
W-445 7.6 ± 0.22 1.90 ± 0.19 5.1 ± 0.33 11.3 ± 0.11 3.2 ± 0.28 70.9 ± 0.49b
b c b b c
GHB-732 7.7 ± 0.31 1.90 ± 0.05 5.6 ± 0.20 10.7 ± 0.25 3.8 ± 0.09 70.3 ± 0.21b
Values are means of triplicate determinations. Values (±SD) within the same column followed by the same superscript are not significantly
different (p \ 0.05)

Table 2 Bulk density and hunter color properties of flour from dif- highest for W-445 while the lowest for HC-10 was
ferent pearl millet varieties observed. Kaur et al. [23] reported that variation in foam-
Variety Bulk density (g/ml) L* a* b* DE ing capacity may due to differences in the proteins. FC was
positively correlated to EA (r = 0.883, p \ 0.05).
HC-10 0.847b 75.1a 0.72d 10.6b 52.5a
a b b b
HHB-67 0.830 76.0 0.43 10.4 53.4b Antioxidant properties
d d a a
HHB-223 0.877 78.4 0.32 9.9 55.9c
HHB-226 0.833a 77.8c 0.59c 10.9b 55.2c Numerous antioxidant methods have been reported to
c c c d
W-445 0.869 77.5 1.64 13.5 75.1d evaluate antioxidant activity of foods and to explain how
GHB-732 0.862c 75.4a 0.74d 11.5c 74.8d antioxidants function. Of these, metal chelating activity,
Values are means of triplicate determinations. Values within the same reducing power, DPPH assay and total antioxidant activity
column followed by the same superscript are not significantly dif- are most commonly used for the evaluation of antioxidant
ferent (p \ 0.05) activities [24]. Antioxidant activity (AOA), total phenolic
content (TPC), total flavonoid content (TFC) and metal
chelating activity of flours from different pearl millet
with W-445 and GHB-732 showing significantly varieties is shown in Table 4. Estimation of AOA by
(p \ 0.05) higher values than others. scavenging of stable radicals, such as chromogen radical
DPPH in inorganic media has been extensively used for
Functional properties comparison of homogeneous series of antioxidants. It
directly reacts with and quenches peroxide radicals to
Water absorption capacity (WAC) of the pearl millet flours eliminate the peroxidation chain reaction. AOA differed
ranged from 153 to 177 (Table 3). Higher WAC was significantly (p \ 0.05) among flours and ranged from 31.8
observed for HC-10 and GHB-732 flours. Yadav et al. [20] to 46.7 %, the highest for GHB-732 and the lowest for
reported WAC of 183 % for pearl millet flour. The maxi- HHB-67 was observed. In comparison of the AOA of
mum oil absorption capacity (OAC) was observed for wheat and pearl millet flour, the pearl millet flour had
HHB-226 flour whereas the least was observed for HC-10 higher content. The AOA of 13.2 to 21.6 % for different
and HHB-67 flours. Adebowale and Lawal [21] reported wheat cultivars has been observed in our laboratory by
that flours with good OAC are potentially useful in flavor Punia and Sandhu [25]. AOA was positively correlated to
retention, improvement of palatability and extension of fiber content and WAC (r = 0.632 and 0.742 respectively,
shelf life particularly in bakery or meat products where fat p \ 0.05).
absorption is desired. Emulsion activity (EA), which rep- Significant (p \ 0.05) difference was observed among
resents the ability of flour to emulsify oil differed signifi- flours for TPC with values ranging from 2394 to 3137 lg
cantly (p \ 0.05) among flours and ranged from 45 to GAE/g, the highest for GHB-732 was observed. Ragaee
60 %. Flours HHB-223 and W-445 showed the good ability et al. [26] reported that pearl millet had total phenols and
to emulsify oil in comparison to others. Foaming capacity DPPH scavenging capacity of 1387 lg GAE/g and 23.83
and stability generally depend on the interfacial film lmole/g respectively. Chandrasekara et al. [27] reported
formed by proteins, which maintains the air bubbles in TPC and DPPH scavenging activities of 8.63 and
suspension and slows down the rate of coalescence [22]. 13.8 lmol ferulic acid equivalent/g, respectively for pearl
Foaming capacity of flours ranged from 18 to 25 %, the millet flour. Liyana-Pathirana et al. [28] reported TPC of

123
Physicochemical, functional and antioxidant properties of flour from pearl millet varieties… 315

Table 3 Functional properties of flour from different pearl millet varieties

Variety Water absorption capacity (%) Oil absorption capacity (%) Foaming capacity (%) Emulsion activity (%)

HC-10 173 ± 3.1c 105 ± 3.1a 18 ± 0.6a 45 ± 2.1a

b a b
HHB-67 166 ± 2.4 104 ± 2.5 22 ± 0.4 52 ± 1.8b
b b c
HHB-223 165 ± 3.0 112 ± 2.6 24 ± 0.5 60 ± 1.4d
HHB-226 166 ± 2.9b 124 ± 1.9d 20 ± 2.1ab 55 ± 1.6c
a b c
W-445 153 ± 1.6 113 ± 1.1 25 ± 0.7 60 ± 0.9d
c c ab
GHB-732 177 ± 3.4 116 ± 2.4 21 ± 0.8 55 ± 2.1c
Values are means of triplicate determinations. Values (±SD) within the same column followed by the same superscript are not significantly
different (p \ 0.05)

Table 4 Antioxidant properties

Variety AOA (%) TPC (lg GAE/g) TFC(lg CE/g) Metal chelating activity (%)
of flour from different pearl
millet varieties HC-10 37.7 ± 0.8 e
2668 ± 61 d
2484 ± 12 f
20.3 ± 1.1f
a c d
HHB-67 31.8 ± 1.3 2555 ± 15 2345 ± 21 12.2 ± 0.8a
HHB-223 34.4 ± 0.4c 2394 ± 41a 1721 ± 31a 15.3 ± 1.4d
d d b
HHB-226 35.7 ± 0.6 2678 ± 32 1800 ± 54 8.5 ± 0.4c
b b e
W-445 33.4 ± 0.8 2404 ± 11 2406 ± 19 6.7 ± 0.9b
f e c
GHB-732 46.7 ± 1.5 3137 ± 37 2036 ± 41 16.9 ± 1.8e
Values are means of triplicate determinations. Values (±SD) within the same column followed by the same
superscript are not significantly different (p \ 0.05)

Fig. 2 Comparison of DPPH and metal chelating activity of flour and

Fig. 1 Comparison of TPC and TFC of flour and chapatti made from chapatti made from HC-10 variety
HC-10 variety

related to their antioxidant properties [30] and to syner-

769 and 1291 lg FAE/g for whole grain wheat flour. Punia
and Sandhu [25] reported TPC of 974 to1399 lg GAE/g
for different wheat cultivars. A positive correlation
(r = 0.923, p \ 0.05) was found between AOA and TPC
content. Sharma and Gujral [29] reported positive corre-
lation between AOA and TPC of different for different
barley cultivars. TPC exhibited negative correlation with
hunter L* value (r = -0.637, p \ 0.05).
Flavonoids have generated interest because of their
broad human health promoting effects, most of which are
gistic effects with other antioxidants [31]. Total flavonoids
component (TFC) of different pearl millet flours differed
significantly (p \ 0.05) and ranged from 1721 to 2484 lg
catechin equivalent (CE)/g, the highest for HC-10 and the
lowest for HHB-223 was observed. TFC content of wheat
flour reported by Kim and Kim [32] was found to range
between the values we observed for pearl millet flour in our
study. They reported TFC of 2340 lg CE/g and TPC of
4460 lg GAE/g for wheat flour. The transition metals have
been reported to be catalysts for the initial formation of

123
316 A. K. Siroha et al.

Fig. 3 Principal component 3

analysis: score plot of first HHB-223
principal component (PC1) and
2

Second principal component (26.1%)

second principal component
(PC2) describing the overall HHB-667
variation among flours from 1 W-445
different pearl millet varieties
HHB-226
0
HC-10
-1

-2

-3
GHB-732
-4

-4 -3 -2 -1 0 1 2 3 4 5
First principal component (40.5%)

Fig. 4 Principal component 0.4

analysis: loading plot of PC1 L*
and PC2 describing the 0.3
Second principal component (26.1%)

variation among properties of

flours from different pearl millet 0.2 Carbohydrate FC
varieties. A heavy solid line and Fat
nearby second line indicate two 0.1 EA
highly correlated properties
BD Protein
0.0
a*
-0.1 TFC
MC OAC
b*
-0.2
E
-0.3
WAC Ash
-0.4 Fiber
TPC
AOA
-0.5
-0.3 -0.2 -0.1 0.0 0.1 0.2 0.3 0.4
First principal component (40.5%)

free radicals. The metal chelators may stabilize metal ions
in the living system and inhibit the radical producer hence
reduce the free radical damage [33]. Metal chelating
activity of different flours also differed significantly
(p \ 0.05) with HC-10 showing the highest activity. MC
was found positively correlated to AOA and TPC
(r = 0.510 and 0.420, p \ 0.05). MC also exhibited a
positive correlation with WAC (r = 0.811, p \ 0.05),
however, it was negatively correlated to hunter L* value
(r = -0.625, p \ 0.05).
To study the effect of heat on the antioxidant properties
the chapatti was made from flour of HC-10 variety. AOA,
TFC and TPC of chapatti decreased significantly
(p \ 0.05) as compared to its native flour (Figs. 1, 2).
Metal chelating activity of chapatti was, however, found
higher in comparison to its flour. AOA, TPC, TFC and
metal chelating activity of chapatti was 26.4 %, 2226 lg
GAE/g, 1248 lg CE/g, and 31.2 %, respectively. Gujral
et al. [34] reported AOA, TPC, MCA and reducing power
3.16 %, 1382 lg FAE/g, 68.6 % and 33.8 lmol AAE/g of
chapatti from wheat flour. The reduction of TPC after
baking can be attributed to the heat affects on flour com-
ponents [34]. Some researchers attributed to the decrease in
TPC due to the oxidation and degradation of heat

123
Physicochemical, functional and antioxidant properties of flour from pearl millet varieties…
susceptible phenolic compounds during roasting [35, 36].
The increase in metal chelating activity of chapatti may be
due to formation of heat-induced compounds such as
Maillard reaction products, which may have AOA [37].
Principal component analysis studies
The results of principal component analysis (PCA) are
shown in Figs. 3 and 4. Variation between pearl millet
varieties and interesting correlations between physico-
chemical, functional, and antioxidant properties were
observed. Conclusions regarding correlations, however,
should be drawn with caution because of the limited
number of varieties studied. The distance between the
locations of any two pearl millet varieties on the score plot
is directly proportional to the degree of difference or
similarity between them (Fig. 3). Overall, HC-10 and
W-445 were different from other varieties in terms of
highly negative and positive scores on the plot. The first
and second principal components (PCs) described 40.5 and
26.1 %, of the variance respectively. Together, the two PCs
represent 72.8 % of the total variability. The loading plot
of the two PCs provided information regarding the corre-
lations between measured properties (Fig. 4). The proper-
ties with curves that lie close to each other on the plot are
positively correlated, whereas, those with curves going in
opposite directions are negatively correlated.
Conclusions
Pearl millet varieties showed significant variations in
physicochemical, functional and antioxidant properties.
Hunter L* value of flours was found the highest for HHB-
223 whereas a*, b* and DE was the highest for W-445
variety. All flour samples showed good WAC, OAC,
foaming capacity and emulsion activity. Flour from GHB-
732 showed the highest values for TPC and antioxidant
activity. Chapatti making resulted in lowering of TPC, TFC
and DPPH values in comparison to its flour. However,
reverse was observed for metal chelating activity which
showed an increase. Several significant correlations among
different properties were observed. As pearl millet is very
inexpensive, has good antioxidant properties, therefore
more research should be conducted on different product
formulations from it.
Acknowledgments The financial support provided by Chaudhary
Devi Lal University, Sirsa in the form of scholarship to Anil Kumar
Siroha is deeply acknowledged. We are also thankful to Dr. P.
R. Padhar, Research Scientist (Pearl Millet) Pearl millet Research
station, Jamnagar and Dr. Ramesh Yadav, Chaudhary Charan Singh
Haryana Agriculture University, Hissar for providing the pearl millet
seeds. The authors have no conflict of interest.
317
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