Physico-Chemical and Functional Characteristics of Selected Millets and Pulses

Thilagavathi, T.; Kanchana, S.; Banumathi, P.; Hemalatha, G.; Vanniarajan, C.; Sundar, M.; Ilamaran, M.

doi:10.17485/ijst/2015/v8is7/70075

Cited by 36 publications

(34 citation statements)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…On the contrary, Abdalla et al, (2010) and Chaudhary (2011) documented high content of zinc (6.7-7.29 and 4.47-5.29 mg/100g, respectively) in pearl millet varieties. Results of copper content are in agreement to results studied by Sridevi et al, (2011) and Thilagavathi et al, (2015). Abdel Rahaman et al, (2007) studied high range (0.85-1.46 mg/100g) total copper content in pearl millet cultivars.…”

Section: Mineral Contentsupporting

confidence: 90%

“…Maximum potassium, magnesium and calcium was observed in released hybrids HHB-197, HHB-226 and HHB-146, respectively and minimum in composite varieties HC-10, HC-20 and released hybrid HHB-223 variety, respectively. Balseiro et al, (2014), Thilagavathi et al, (2015) and Marmouzi et al, (2016) reported high range (6.56 mg/100g, 39.63 mg/100g and 211 mg/100g) calcium in pearl millet grain than present study. Whereas Abdalla et al, (2010) and Maktouf et al, (2016) reported low value (16-23 mg/100g) of calcium in pear millet.…”

Section: Mineral Contentcontrasting

confidence: 52%

See 1 more Smart Citation

Antinutrient and Mineral Content of Thirteen Different Varieties of Pearl Millet Locally Grown in Haryana, India

Kaushik¹,

Grewal²

2017

Int.J.Curr.Microbiol.App.Sci

View full text Add to dashboard Cite

Section: Mineral Contentsupporting

confidence: 90%

Section: Mineral Contentcontrasting

confidence: 52%

Antinutrient and Mineral Content of Thirteen Different Varieties of Pearl Millet Locally Grown in Haryana, India

Kaushik¹,

Grewal²

2017

Int.J.Curr.Microbiol.App.Sci

View full text Add to dashboard Cite

“…Subsequently, the slurry was heated to boiling in a water bath at 95 ± 1 °C for a period of 20 minutes, cooled to 30 °C and cooked (Krishnan, Dharmaraj, Sai Manohar, and Malleshi, 2011). Colour measurements of FM grain cultivar and flour: The colour measurements (L*, a*, b*, C* and Ho) of the grain and flour samples were determined using Lovibond LC 100 spectrocolorimeter and SV 100 test kit (Thilagavathi et al, 2015). The colour attributes were measured and expressed as positive and negative colour space values using L* (whiteness/ brightness), a* (redness/greenness) and b* (yellowness/ blueness).…”

Section: Viscositymentioning

confidence: 99%

Studies on Evaluation and Determination of Physical and Functional Properties of Millets. (Ragi and Pearl Millet)

Pawase

Shingote

Chavan

2019

AJDFR

View full text Add to dashboard Cite

The study determined the physical properties of ﬁnger millet (FM) (Eluesine coracana) grains and the functional properties of FM ﬂour. Physical properties such as colour attributes, sample weight, bulk density, true density, porosity, surface area, sample volume, aspect ratio, sphericity, dimensional properties and moisture content of grain cultivars were determined. Water absorption capacity (WAC), bulk density (BD), dispersibility, viscosity and micro-structure of FM ﬂours were also evaluated. Data collected were analyzed using SPSS statistical software version 23.0. Results showed that milky cream cultivar was signiﬁcantly higher (p less than 0.05) than other samples in sample weight, bulk density, true density, aspect ratio and sphericity. However, pearl millet, used as a control, was signiﬁcantly diﬀerent from FM ﬂour on all dimensional properties. Moisture content of milky cream showed higher signiﬁcant diﬀerence for both grains and ﬂours as compared to brown and black grain/ﬂours. Milky cream cultivar was signiﬁcantly diﬀerent in L , b , C , H values, WAC, BD and dispersibility for both FM grains and ﬂours. Data showed that brown ﬂour was signiﬁcantly higher in viscosity than in milky and black ﬂours. Microstructure results revealed that starch granules of raw FM ﬂours had oval/spherical and smooth surface. The study is important for agricultural and food engineers, designers, scientists and processors in the design of equipment for FM grain processing. Results are likely to be useful in assessing the quality of grains used to fortify FM ﬂour.

show abstract

“…Bulk density of raw finger millet: The bulk density of the kebezo variety analyzed using oil displacement principle as cited in [15] in duplicates and results were cited below Table 5.…”

Section: Physicochemical Properties Of Finger Milletmentioning

confidence: 99%

Production and Characterization of Juice Produced from Ethiopian Finger Millet

Hailu¹,

Gebreyohans²

2017

J Chem Eng Process Technol

View full text Add to dashboard Cite

The study was conducted to produce and characterize juice from kebezo finger millet. Finger millet is one of the important crops in the semiarid tropics of Asia and Africa being best grows in low rain fall about 500-1000 mm. The production of finger millet in developing countries is about 97% of the total world production. It is also rich in vitamins, protein, minerals and carbohydrates. Thus, this research needs to produce and characterize flavored and tasty kebezo finger millet juice. The finger millet was collected from Gulomukada wereda with complete randomization sampling technique. The proximate composition of kebezo finger millet was investigated using the methods cited on international standard organizations and association of American chemists. The germination effect on the functional properties such as water absorption capacity, bulk density and swelling power was conducted and the final quality of the products was confirmed by sensory evaluation using nine point hedonic scales with ten panelists. The experimental design was designed using randomized block design to investigate the effects of temperature, time and flour size on quality attributes of the product such as viscosity, PH, density and conductivity. The result showed that, the average proximate compositions such as moisture, ash, protein, crude fat, dietary fiber and total carbohydrate of kebezo finger millet of 7.16, 2.49, 7.18, 1.43, 14.44 and 67.3% respectively. The water absorption capacity, bulk density and swelling power of kebezo finger millet with germination hours of 0, 24, 48, 72 showed that 38.89, 74.575, 78.84 and 84.85%; 0.83 g/ml, 0.76 g/ml, 0.73 g/ml and 0.72 g/ml and 6.15 ml, 4.45 ml, 4.15 ml and 3.75 ml respectively. Products produce with 0.7 mm flour size at 80°C cooked for 6 minutes operating conditions colored with sunset yellow food colorant and flavored with orange food flavor was become very viscous and get best overall acceptability by panelists with an overall acceptability of 8. Finally it can be concluded that cooking at (70-80)°C for (3-6) minute for the mixture of 100 g of 0.7 mm size flour and 500 ml boiled water and at the end of cooking blending with 15 gram of mango powder flavor, 180 ml of burned sugar solution and 6 gram of korarima flavored and tasty juice can drink and get all the nutritional values of finger millet.

show abstract

Physico-Chemical and Functional Characteristics of Selected Millets and Pulses

Cited by 36 publications

References 3 publications

Antinutrient and Mineral Content of Thirteen Different Varieties of Pearl Millet Locally Grown in Haryana, India

Antinutrient and Mineral Content of Thirteen Different Varieties of Pearl Millet Locally Grown in Haryana, India

Studies on Evaluation and Determination of Physical and Functional Properties of Millets. (Ragi and Pearl Millet)

Production and Characterization of Juice Produced from Ethiopian Finger Millet

Contact Info

Product

Resources

About