Abstract
The current research aimed to improve the milling quality of millets by applying hydrothermal pre-treatment. The pre-treatment parameters taken were; soaking temperature (30 to 70 °C) and soaking time (1–3 h). After drying the pre-treated millets up to 10–12% (w.b.) moisture content, the millets were milled and the milling qualities were assessed. The optimum values of soaking temperature and time were recorded as 61.29 °C and 2.92 h and, 65.36 °C and 2.98 h for Kodo millet and Little millet, respectively along with corresponding values of dehulling and milling efficiency as 92.94 and 69.7% and, 89.55 and 63.91%. Thereafter, the pre-treated millets at optimized conditions were taken for the determination of cooking characteristics and development of value-added product. The developed products were found to be nutritive and, were highly appreciated by the expert during its sensory evaluation.
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