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Chimmad, Bharati V.
- Study on Physico-Functional and Nutrient Composition of Ready-to-Cook (RTC) Millet Flakes
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Authors
Affiliations
1 Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad (Karnataka), IN
1 Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad (Karnataka), IN
Source
Asian Journal of Home Science, Vol 10, No 2 (2015), Pagination: 327-331Abstract
Minor millets viz., little millet (Panicum miliare), proso millet (Panicum miliaceum), barnyard millet (Echinochloa frumentacea), ragi (Elesine coracana) were processed into Ready-To-Cook (RTC) millet flakes and evaluated for physico-functional and nutrient composition. Variation in physico-functional and nutrient composition were observed among the flakes. The RTC flakes of minor millets were smaller in size and density but more fragile and crisp than the commercial oats and rice flakes. Water solubility index (WSI) was more in barnyard flakes (5.26). Good cooking properties were recorded in millet flakes. Highest crude protein (14.72%) in proso millet and lowest (7.35%) in little millet and ragi (7.36%) flakes were recorded.Keywords
Ready-to-Cook Millet Flakes, Pittle Millet (Panicum miliare), Proso Millet (Panicum miliaceum), Barnyard Millet (Echinochloa frumentacea), Ragi (Elesine coracana) Millet.
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