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Physico-chemical Composition and Processing Characteristics of Pearl Millet Varieties

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Relation http://ir.cftri.com/1588/
JFST-07-95
 
Title Physico-chemical Composition and Processing Characteristics of Pearl Millet Varieties
 
Creator Hadimani, N. A.
Ali, S. Z.
Malleshi, N. G.
 
Subject 21 Cereals
14 Physical properties
04 Milling
 
Description Thirty eight pearl millet cultivars, comprising local varieties, popular and new hybrid lines, were evaluated for physico-chemical composition and processing characteristics, in addition to the correlation of the physico-chemical properties with processing qualities. Wide variations were observed in thousand-kernel weight (3.2-17.6 g), and volume (2.2-12.9 ml), and hardness (49.3-98.5 BU) of native seeds of the varieties, in addition
to considerable variations in proteins (8.1-13.9%), starch (57.4-70.3%), fat (3.4-7.4%), and ash (1.2-2.4%) contents. The yield of pearled grains and brokens of millet varied from 80.0 to 96.8%, and 0.9 to 30.3%, respectively. The yield and expansion ratio of popped grains ranged from 8.3 to 77.1%, and 2.3 to 11.3%, respectively. Wide variations in the amylase activity (567-3141 maltose units) of malted millets were observed. The grain hardness correlated positively with protein content (r=0.35, p
 
Date 1995
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1588/1/JFST1995_32%283%29_193-198.pdf
Hadimani, N. A. and Ali, S. Z. and Malleshi, N. G. (1995) Physico-chemical Composition and Processing Characteristics of Pearl Millet Varieties. Journal of Food Science and Technology, 32 (3). pp. 193-198.