Pre-milling processing has an effect on both nutritional composition and its -<italic>in-vitro</italic> availability. In the present study an attempt was made to find out the effect of different pre-milling processing on the <italic>in-vitro</italic> iron availability. Pearl millet grains were subjected to processing technique <italic>viz.</italic> acid treatment (2 hours, 12 hours, 18 hours and 24 hours), dry heat treatment (30 minutes, 60 minutes, 90 minutes and 120 minutes), blanching treatment (30 seconds, 60 seconds and 90 seconds), and malting treatment to find out the <italic>in-vitro</italic> iron availability. Iron content in raw pearl millet was 11.93 mg/ 100gm. After treatment the total iron content was reduced in all the treatments. The <italic>in vitro</italic> iron availability was found to be higher in all the treatments as compared to raw pearl millet. <italic>In vitro</italic> iron content was noted maximum after dry heat treatment for 120 minutes (i.e. 3.58 mg/100gm) and minimum for 24 hour acid treatment (i.e. 2.39 mg/100gm). Hence the present study indicates that the pre-milling processing may reduce the total iron content but it increases the <italic>in vitro</italic> iron availability.
Characteristics of wheat starch–pectin hydrolysate complexes by dry heat treatment
