Record Details

Milling, popping and malting characteristics of some minor millets.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/6572/
 
Title Milling, popping and malting characteristics of some minor millets.
 
Creator Malleshi, N. G.
Desikachar, H. S. R.
 
Subject 05 Ragi (Finger Millet)
04 Milling
 
Description 14 var. of (i) foxtail millet (Setaria italica), 2 var. each of (ii) proso millet (Panicum miliaceum) and (iii) barnyard millet (Echinochloa frumentacia), and 1 var. each of (iv) little millet (Panicum miliare) and (v) kodo millet (Paspalum scorbiculatum) were analysed for proximate composition, and for milling, popping and malting characteristics (yield, vol. expansion, % germination, and alpha-amylase activity on germination). The hot paste viscosity of the malt flours was 30-74 cP for (i) and (ii), 140-190 cP for (iii), 92 cP for (iv) and 710 cP for (v). Crude fibre content was negatively correlated with yield of polished grains; the relationship between 1000-kernel wt. and vol. of popped grains was highly significant. Amylose content was negatively correlated with vol. expansion of popped grains. alpha-Amylase activity of malt samples had a positive relationship with Ca and starch contents of the seeds.
 
Date 1985
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/6572/1/JFST%201985%20400.pdf
Malleshi, N. G. and Desikachar, H. S. R. (1985) Milling, popping and malting characteristics of some minor millets. Journal of Food Science and Technology, India, 22 (6). 400-403, 15 ref..