Comparative Study of Drying Characteristics of Finger Millet Germinated Vegetative Seed and Finger Millet and its Quality Evaluation Mali Ashwini Ramchandra, Swami Shrikant Baslingappa* Department of Post-harvest Engineering, Post-graduate Institute of Post-harvest Technology and Management, Killa-Roha. Dist: Raigad (Maharashtra State) (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli-Campus Roha) India *Corresponding author: swami_shrikant1975@yahoo.co.in
Online Published on 08 March, 2024. Abstract In present study of finger millet malt flour and its quality evaluation was done. The drying characteristics were studied by the convective hot air drying method at the temperature of 45°C. The Physico-chemical properties of finger millet malt and finger millet flour like moisture, protein, fat, ash, fiber, carbohydrate, bulk density, water absorption capacity, wettability ranged from 5.6 ± 0.10 to 5.4±0.01, 6.43 ± 0.26 to 6.16±0.04, 1.18 ± 0.05 to 0.07±0.03, 1.5 ± 0.03 to 1.15±0.06, 3.75 ± 0.01 to 3.1±0.30, 81.57 ± 0.42 to 83.12±0.28, 0.606 ± 0.0 to 0.588±0.0, 2.94 ± 0.02 to 2.08±0.14, 41 ± 1.00 to 39±1.00 respectively. The study will help in decision making of using finger millet flour or malt in various cookies, biscuits, and functional foods preparation. Top Keywords Finger millet, Finger millet malt, Physico-chemical properties, Functional properties. Top |