Some physical and functional properties of Proso Millet (Panicum miliaceum L.) grown in Assam

Bora, P. and Das, P. (2018) Some physical and functional properties of Proso Millet (Panicum miliaceum L.) grown in Assam. International Journal of Pure and Applied Bioscience, 6 (2). pp. 1188-1194.

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The present study was aimed to evaluate the physical and functional properties of proso millet (Panicum miliaceum L.) grown in Assam. Whole, dehusked (unpolished) and polished (debranned) grains as well as flours from these milled fractions along with whole grain flour were evaluated for physical and functional properties using standard methods. Results showed that milling significantly reduced grain sizes in terms of length, breadth, thickness and length/ breadth ratio. Mean L* (lightness) and b* (yellowness) value were highest in polished grain followed by dehusked and whole grain while mean a* (redness) value was highest in whole grain than dehusked and polished grains. Significant reduction in thousand grain weight and thousand grain volume was found in dehusked and polished grains in comparison to whole grains. Polished grain showed highest bulk density than whole and dehusked grains. Whole grain flour possessed highest water and oil absorption capacity compared to dehusked and polished grain flours. Bulk density was highest in polished flour. Thus, it can be concluded that dehulling and subsequent removal of bran showed a significant effect on both physical and functional properties of proso millet.

Item Type: Article
Uncontrolled Keywords: Proso millet, Physical properties, Functional properties
Author Affiliation: Department of Food Science and Nutrition, College of Community Science, Assam Agricultural University, Jorhat-785013, Assam, India
Subjects: Postharvest Management > Food Technology
Divisions: Millet
Depositing User: Mr T L Gautham
Date Deposited: 04 Mar 2019 03:59
Last Modified: 04 Mar 2019 03:59

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