Abstract:
The development of functional foods requires careful selection of processing
conditions that preserve the nutritional quality of raw materials while ensuring their
suitability for formulation and storage. Cereals and legumes such as pearl millet
(Pennisetum glaucum), green gram (Vigna radiata), and peanuts (Arachis hypogaea)
are nutritionally rich; however, their macro and micronutrient content is susceptible
to degradation during thermal processing. Therefore, identifying ingredient-specific
processing conditions is essential. This study evaluated the effects of Low Temperature
Long Time (LTLT) and High Temperature Short Time (HTST) processing on selected
raw materials to identify the most suitable condition for nutrient retention and
functional food application. Pearl millet, green gram, and peanuts were cleaned and
processed under controlled LTLT and HTST conditions, followed by drying and
grinding. The processed samples were compared with raw materials to assess the
influence of thermal treatment on nutritional stability. The findings indicated clear
ingredient dependent responses to processing conditions. Moisture content, expressed
on a wet basis, decreased substantially after processing and was approximately 2-8%,
indicating suitability for storage. Protein content of green gram and peanuts remained
relatively stable under both processing conditions, with values in the range of 22-26%
for green gram and 25-30% for peanuts. HTST processing resulted in greater moisture
reduction in these two ingredients, suggesting improved shelf-life potential. In
contrast, pearl millet exhibited higher protein retention under LTLT processing, with
protein values of 10-13%, whereas HTST- treated pearl millet showed reduced protein
levels of approximately 5-8%, indicating greater sensitivity to high-temperature
exposure. Carbohydrate content remained within expected ranges for cereals and
legumes (approximately 60-70%), with only marginal variation between processing
conditions. Overall, the results confirm that HTST processing is suitable for green gram
and peanuts, while LTLT processing is more appropriate for pearl millet, emphasizing
the importance of ingredient-specific thermal processing strategies in functional food
development.
