Physico-Chemical properties of different millets and relationship with cooking quality of millets
Madhavi Reddy, Shivakumara CS, Aneesha
Theaim of the presentstudy is to determine the physico- chemical properties of different selected millets and relationship with cooking quality (viz., Finger Millet, Kodo Millet, Foxtail Millet, Pearl Millet, Barnyard Millet, Little Millet, Proso Millet and Sorghum). Eight varieties of millets were procured from local market of Kolar and utilized for the study. The highest thousand kernel grain weight was observed in sorghum (36.9±0.78g) and pearl millets (9.36 ± 1.20g) followed by proso millet (4.97 ± 0.15g), Foxtail Millet (4.25 ± 0.45g), Little Millet (4.19 ± 0.35g), Barnyard Millet (4.16 ± 0.23g), Kodo Millet (4.15 ± 0.31g) and Finger Millet (3.12 ± 0.12g) respectively. The hydration index was observed maximum in kodo millet (36.16 ± 1.02) followed by sorghum (35.59± 0.21) and pearl millet (23.41± 0.97). Least hydration index was indentified in proso millet (13.48 ± 0.56). The hydration capacity was highest in sorghum (12.6 ± 0.51) as compared to the other millets. The swelling index and swelling capacity was higher in sorghum (54.28 ± 0.85 and 22.8 ± 0.98) followed by pearl millet (39.09 ± 1.23 and 4.3 ± 0.24). The total carbohydrates, crude protein, total fat, crude fibre, total ash and moisture content of different millets ranged from 60-72g, 7-12g, 1.5-6g, 3-11g 1-5.5g and 10-14% respectively. Sorghum showed highest cooking time (40 minutes) followed by Pearl millet (34 minutes) and Finger millets (23 minutes). Among eight millets were good source of protein, fibre and had low in fat content. Among the selected millets finger millet, pearl millet and sorghum were 80-90% germinated.