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Published Paper Details:
Paper Title
Comparative Nutritional Evaluation of Pearl Millet Flour: A Study on Moisture, Ash, Alkalinity, and Calcium Content Across Selected Commercial Brands
Authors
Muskan patel, Dr. Manju Gupta, Dr. Maneesha Jain
Keywords
Keywords: Pearl millet flour, ash content, calcium, alkalinity, moisture, nutritional quality, commercial brands
Abstract
This study evaluates and compares the nutritional properties of pearl millet flour (Bajra) from three commercial brands--Smita Grah Udhyog, Patanjali, and Manan. Parameters assessed include moisture content, total ash, water-soluble and insoluble ash, alkalinity of water-soluble ash, and calcium concentration. Smita Grah Udhyog samples recorded the highest total ash and calcium content, suggesting superior mineral density, while Patanjali showed better mineral bioavailability due to higher water-soluble ash. Natural indicator China rose was used to assess alkalinity. These findings provide insight into the nutritional quality of pearl millet flour, guiding consumer choices and contributing to food security.
IJCRT's Publication Details
Unique Identification Number - IJCRT2509091
Paper ID - 292424
Page Number(s) - a751-a753
Pubished in - Volume 13 | Issue 9 | September 2025
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Publisher Name - IJCRT | www.ijcrt.org | ISSN : 2320-2882
E-ISSN Number - 2320-2882
Cite this article
Muskan patel, Dr. Manju Gupta, Dr. Maneesha Jain, "Comparative Nutritional Evaluation of Pearl Millet Flour: A Study on Moisture, Ash, Alkalinity, and Calcium Content Across Selected Commercial Brands", International Journal of Creative Research Thoughts (IJCRT), ISSN:2320-2882, Volume.13, Issue 9, pp.a751-a753, September 2025, Available at :http://www.ijcrt.org/papers/IJCRT2509091.pdf
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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