Comparison of functional properties of hybrids and varieties of pearl millet (Pennisetum americanum)

Several functional properties of flours of newly developed four hybrids and three varieties of pearl millets grown under similar agronomic conditions were examined. There were no large and significant (P<0.05) differences in the water and oil absorption values among the hybrids and varieties. Mean flour solubility values were significantly (P<0.05) higher in hybrids than in varieties, whereas small variations between these two groups of genotypes were noticed for the swelling power of flour samples. Significant differences (P<0.05) in the nitrogen solubility index (NSI) values were obtained among hybrids and varieties, although the magnitude of difference was small. The higher concentration of the flour was required to form a gel in case cf varieties as compared with hybrids.