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

Abstract

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.

Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours

“…Usman et al [ 55 ] stated that the low viscosity of fermented FM flours indicates that the flour is suitable for making weaning foods for new-borns. Both cold and cooked paste values obtained in native FM flour were similar to those obtained by Ramashia [ 56 ] and Pawase et al [ 57 ] for fortified and unfortified FM flours. These findings were also in consistent with Onweluzo and Nwabugwu [ 33 ], who studied how SF affects the viscosity of pearl millet flour.…”

Physico, Chemical and Functional Properties of Different Millets and their Suitability for Preparation of Enhanced Nutritious Laddu

“…Understanding the physicochemical characteristics of millet cultivars is crucial from a processing and nutritional security perspective. One of the key factors in food processing, packing, storage, and transportation operations, as well as in a number of post-harvest processes involving cereal grains, is physicochemical qualities 15 . The various physical properties is observed and shown in Tables 1, 2 and 3.…”

Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties

“…The effect of fermentation and germination on the carbohydrates of pearl millet revealed that germination greatly increases the total soluble sugar concentration, as well as the reducing and non-reducing sugar concentration. When homogenized and autoclaved, the germinated slurry substantially increased the soluble sugars and decreased starch [ 49 , 59 ]. The main reason for reduced starch could be due to the starch hydrolysis during the germination and autoclaving process, resulting in a higher concentration of soluble sugars.…”