TY - JFULL AU - ElShazali A. Mohamed and Isam A. Mohamed Ahmed and Elfadil E. Babiker PY - 2011/5/ TI - Preservation of Millet Flour by Refrigeration: Changes in Total Protein and Amino Acids Composition During Storage T2 - International Journal of Nutrition and Food Engineering SP - 345 EP - 349 VL - 5 SN - 1307-6892 UR - https://publications.waset.org/pdf/14067 PU - World Academy of Science, Engineering and Technology NX - Open Science Index 52, 2011 N2 - This work describes refrigeration effects during storage on total protein and amino acids composition of raw and processed flour of two pearl millet cultivars (Ashana and Dembi). The protein content of the whole raw flour was found to be 14.46 and 13.38% for Ashana and Dembi cultivars, respectively. Dehulling of the grains reduced the protein content to 13.38 and 12.67% for the cultivars, respectively. For both cultivars, the protein content of the whole and dehulled raw flour before and after cooking was slightly decreased when the flour was stored for 60 days even after refrigeration. The effect of refrigeration process in combination with the storage period, cooking or dehulling was found to be vary between amino acids and even between cultivars. Regardless of the storage period and processing method, the amino acids content was remained unchanged after refrigeration for both cultivars. ER -