• POOJA PRAVIN MANDLIK
• Dr.L.ANITHA
• DR.K. ARUNALAKSHMI

Millets are abundantly cultivated in various underdeveloped countries and are a staple crop which used to feed huge sections of population. Millets are gaining importance because of their nutritional composition over other cereals and increasing utilization in many processed foods. Utilization of these millets in many food products need to be explored because of their behavior under different processing methods. The effect of traditional processing methods such as germination, roasting and milling on functional properties of four millets flours and one composite flour were investigated.Sorghum (Sorghum bicolor), Foxtail millet (Setariaitalica), Pearl millet (Pennisetumglaucum) and Finger millet (Eleusinecoracana) were soaked and germinated for 24 hour. Thereafter, roasted and milled to fine flour and also used for formulation of composite flour and stored for further analysis. The Oil Absorption Capacity (OAC), Water absorption Capacity (WAC), Least Gelation Concentration (LGC) and Bulk Density (BD) of the raw and processed millet flours were analysed using standard techniques. The results for the raw and processed millets were then compared for their functional properties.WAC for processed millets showed significant difference when compared to raw millet flours in all millets except pearl millet, whereas OAC was significantly increased for all processed flours including composite flour. WAC was highest for processed sorghum (335.00+ 2.9ml/100g) whereas OAC was highest for processed pearl millet (308.33+4.4ml/100g). When raw and processed values were compared for BD, except for pearl millet, other millets showed significant differences at (p<0.05). For LGC, there was no significant difference in processed and raw flour values. This concludes that, traditional processing methods affected the functional properties of the four millet flours and composite flour.

finger millet, sorghum, pearl millet, foxtail millet, processing of millets, functional properties

"EFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES OF SELECTED MILLET FLOURS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.5, Issue 11, page no.369-375, November-2018, Available :http://www.jetir.org/papers/JETIR1811557.pdf

"EFFECT OF PROCESSING ON FUNCTIONAL PROPERTIES OF SELECTED MILLET FLOURS", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.5, Issue 11, page no. pp369-375, November-2018, Available at : http://www.jetir.org/papers/JETIR1811557.pdf