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 f
lour solubility values were significantly (P<0.05) higher in hybrids than i
n varieties, whereas small variations between these two groups of genotypes
were noticed for the swelling power of flour samples. Significant differen
ces (P<0.05) in the nitrogen solubility index (NSI) values were obtained am
ong 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.