Evaluation of Functional Properties of Five Finger Millet Varieties and Their Flour Grown in Mecha District, Ethiopia

Abstract

In this study functional properties of five finger millet grains and their flour were evaluated. Finger millets are staple food grains originated from Ethiopia. It is a gluten-free grain with smallest glycemic index and maximum nutritional content. Although finger millets have high nutrient value, it is neglected and underutilized grain not only in Ethiopia but also in the world. The grain is also rich sources of minerals such as calcium which is vital for growth and development of human being. Finger millet is also rich sources of essential amino acids like methionine, tryptophan and lysine. So in this study imperative physicochemical property of five finger millet grains and their flours were investigated. Pertinent physical properties of the grain like aspect ratio, thousand grain weight, true density, bulk density, porosity, sample volume, surface area, sphericity, dimensional properties and moisture content of grain finger millet varieties were analyzed. Bulk density, dispersibility, water absorption capacity and viscosity of five finger millet flours were evaluated. Neche-deke finger millet variety grain was significantly higher at (p < 0.05) than other grains in terms of weight, bulk density, true density, aspect ratio and sphericity. The research output provides basic information for engineers and food processors for designing and manufacturing of processing equipment’s for finger millet and for new food product development from the grain.