Electronic Journal of Plant Breeding, 5(3): 573-576 (Sep 2014) ISSN 0975-928X http://sites.google.com/site/ejplantbreeding 573 Research Note Pearl millet for health and nutritional security Ruchika Bhardwaj 1 *, Manpreet Kaur 1 , Meenakshi Goyal 1 , RS Sohu 1 and C T Satyavathi 2 Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana. 2 Division of Genetics. IARI, New Delhi *E-mail:ruchipau@gmail.com (Received: 22 Apr 2014; Accepted:11 Jul 2014 ) Abstract Six genotypes of pearl millet viz., PHB 2168, PHB 2884, PHB 3053 (three hybrids) and PCB 164, PC 443, PC 334 (three composites), were analyzed for various agronomic and quality traits as well as popping potential. PHB 3053 registered maximum plant height followed by PC 334. Ear length was found maximum for PCB 164 followed by PHB 2884 and PHB 3053, whereas, ear girth was found maximum for PHB 3053 followed by PC 334. The grain yield was found maximum for PHB 2884 (18.91 q/ha) followed by PHB 3053 (18.89 q/ha). The maximum popping yield (0.63 g/50 g) and popping yield per cent (39.07%) was found in PC 443 followed by PAU composite PCB 164 (27.33%). Crude protein per cent was found higher in popped product than raw grains. PC 334 registered highest crude protein content. Crude fibre, ash and fat content were found lower in popped product than normal grains. Keywords: Pearl millet, grain yield, popping yield, quality traits. Pearl millet (Pennisetum glaucum L. R.Br.) also known as bajra is an important coarse grain cereal crop and ranks fifth after rice, wheat, maize and sorghum (http://www.aicpmip.in/pcr2011.pdf ). India is the largest producer of pearl millet both in terms of area (8.69 mha) and production (10.05mt) with an average productivity of 1156 kg/ha ( Anonymous, 2013 ). Pearl millet is a multipurpose crop which is grown for food, feed, green and dried (karvi) forages. Both grain and stover of pearl millet have a better mineral profile than many other cereals. With the subsidized cheaper availability of rice and wheat under Public Distribution system (PDS), increase in the per capita income, growing urbanization, changing tastes and preferences, the annual per capita consumption of pearl millet both in rural and urban areas has fallen steeply. However, the use of pearl millet is increasing in the brewing industry, in poultry, animal feed and fodder. Use of pearl millet is also increasing in traditional foods and snacks like porridge, chappati, khichri, laddoo, mathi etc; baked products like cake, biscuits etc; extruded products like sev, kurkure; flakes and pops and many more. Pearl millet is gluten free grain and is the only grain that retains its alkaline properties after being cooked which is ideal for people with wheat allergy (Iren Leder, 2004). Keeping this in view, the present investigation was undertaken to study the various agronomic and nutritional parameters in pearl millet genotypes which can help popularizing pearl millet not only in the traditional areas but elsewhere also.. The efforts were made to develop pops from different pearl millet genotypes. An experiment was carried out during kharif 2013 at Pearl millet Research Farm, Department of Plant Breeding and Genetics, PAU, Ludhiana. Six genotypes of pearl millet viz., PHB 2168, PHB 2884, PHB 3053, PCB 164, PC 443 and PC 334 were evaluated in three replications for various agronomic and quality traits as well as popping potential. PHB 2168 and PHB 2884 are released hybrids of PAU whereas, hybrid PHB 3053 is in the advance stage of testing; PCB 164 is PAU composite whereas, PC 443 and PC 334 are composites from IARI, Pusa. The composite PC 443 is the identified genotype of IARI for good popping yield. The traits viz., plant height (cm), ear length (cm), ear girth (cm), grain yield (g), popping yield (g/50g sample), popping yield percent (%), crude protein (%), ash (%), crude fibre (%) and fat (%) were estimated. The quality traits were calculated using methods by AOAC (1970). To record the popping yield, 50g of grain sample from each entry per replication were roasted in a pan over chullah in field. Then per cent of pops formed out of 50g were calculated to find out popping yield per cent from the whole grain yield obtained from each entry. All the quality traits were studied in raw as well as popped products. The data were analysed to study the variation observed in all the genotypes for different traits studied. The six genotypes differ significantly for all the traits studied viz., plant height, ear length, ear girth, grain yield, popping yield, popping yield percent and 1000 seed weight (Table 1). The differences were significant for quality traits of the popped product viz., crude protein, ash protein, crude fibre and fat per cent of popped grains (Table 3). Chauhan et al. (2012) also reported significant differences for popping yield.