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Quality Characteristics of Decorticated Brown and White Finger Millet

Manju, Joseph (2007) Quality Characteristics of Decorticated Brown and White Finger Millet. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Decorticated finger millet is a new generation food from the millet which can compete with the major cereals like rice, wheat and maize. The decorticated brown millet contains 5.4 % protein, 0.8% fat, 10% dietary fibre, 1.2% minerals and 200 mg % calcium. The decorticated white millet contains 5.1 % protein, 1 % fat, 9.8 % dietary fibre, 175 mg% calcium. The cooking profile i.e time and amount of water absorbed for both brown and white type millet were compared. The percentage solubles increases with the temperature for both the millet. However the percentage solubles are higher for brown type millet. The swelling power of the decorticated millet also increased with increase in temperature and it is higher. The decorticated brown type millet exhibited higher swelling power when compared to decorticated white millet. Decorticated millet has the potential for preparation of value added products. Results indicate that the quality characteristics could be useful for secondary processing of decorticated millet.
Uncontrolled Keywords: Decorticated finger millet quality white finger millet brown finger millet
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jun 2007 05:15
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/1207

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