Effect of Heat Treatment and Gamma Irradiation on Protein of Selected Millet Grains

The present investigation was conducted to find out the effects of heat or irradiation combined on protein. Sorghum, pearl millet, foxtail millet were used in the study. Whole (WC) and dehulled (DC) grains were treated either with heat (170°C) or irradiation at 1.0 kGy / 2.5 kGy and stored for 90 days. There was a significant (p<0.05) effect of treatments, storage and grain and their interactions on protein. The mean protein was 9.89 percent and there was a reduction in protein content of the grains due to treatments by 11.8% in DC and 8.8% in WC. Irradiation combination treatment could prevent the loss of protein in WC but not in DC over heat treatment. The mean loss of protein during storage was 3.56 percent. The loss of protein in heat treated grains was 6.0 and 5.4 percent in DC and WC. Heat treatment increased the losses by 6.0 and 5.4 percent which were reduced to 4.1 and 1.58 when irradiation was combined with 1.0 kGy dose in DC and WC. The losses reduced with dosages of 2.5 kGy to 2.97 and 2.5 percent in DC and WC.