• Suman Mokenapalli
• Chandragiri Akhila
• Dr. V. Bhasker
• Prof. V.V. Basava Rao

Bajra (Pennisetum glaucum) also known as finger millet, is most widely grown crop in the world. It is excellent source of micronutrients like iron and zinc. Ragi (Eleusine coracana) is a cereal with higher calcium content. Rice (Oryza sativa L.) is also a cereal with rich source of proteins and carbohydrates. Many food products are being prepared with ragi and bajra to substitute the rice which is a main source of the poor man food in India. The physiochemical properties of these foods play crucial role in processing by various methods. In the present investigation, the physical properties of these foods, such as length, breadth, density, bulk density, porosity, true density, angle of repose, geometric mean diameter, sphericity, protein, fat, ash, crude fibre were determined. The length and breadth of grains were measured using the vernier. The moisture content of the collected samples was estimated using the hot air oven method. The density, bulk density, porosity, and true density of bajra, ragi and rice food grains were found using standard methods given by AOAC, 1990. The angle of repose, geometric mean diameter and sphericity of grains were also measured. Finally, the results were analyzed in significance for the designers and processors in designing food processing equipment.

Bajra, Ragi, Rice, Physiochemical properties, process equipment

"STUDIES ON PHYSIOCHEMICAL PROPERTIES OF FOOD GRAINS BAJRA (PENNISETUM GLAUCUM), RAGI (ELEUSINE CORACANA) AND RICE (ORYZA SATIVA L.)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 4, page no.p314-p321, April-2024, Available :http://www.jetir.org/papers/JETIR2404G39.pdf

"STUDIES ON PHYSIOCHEMICAL PROPERTIES OF FOOD GRAINS BAJRA (PENNISETUM GLAUCUM), RAGI (ELEUSINE CORACANA) AND RICE (ORYZA SATIVA L.)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 4, page no. ppp314-p321, April-2024, Available at : http://www.jetir.org/papers/JETIR2404G39.pdf