Abstract            Volume:5  Issue-4  Year-2017         Original Research Articles

Online ISSN : 2347 - 3215 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcret@gmail.com

Pearl millet also known as “bajra” is negligible, low demanded by people for food. It has high level of calcium, iron, zinc, lipids, and amino acids, antioxidants but also contain some anti-nutrients like tannin, phytic acid, trypsin inhibitor etc. Processing methods are required to improve the nutritional, sensory value and availability of macro and micronutrients and reduce the anti-nutrients. Effect of germination and popping on pearl millet were studied and compare with WRPMF (whole raw pearl millet flour). On germination protein content 24% increased significantly and decreased during popping of pearl millet insignificantly. The crude fiber content of germinated ranged from 11-12% was higher and 17-18% higher in popping of pearl millet significantly.  A significant effect on tannin, phytic acid, oxalic acid and trypsin inhibitor activity was fond during germination and popping. By 48 hours of germination 28% tannin and 42% phytic acid were decreased in pearl millet. Result indicate that the processing (germination and popping) improve the quality of pearl millet and make it as important food.

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