Physical and functional properties of major foods and oil seeds Physical and functional properties of different cereals, pulses, millet and oil seeds

Abstract

The physical and functional properties of selected cereal, pulses, millets and oil seed were studied. Physical properties of oat, barley, sorghum, chickpea, groundnut, flaxseed, finger millet, amaranth, maize, sesame seed ranged from 0.74 to 527.40 g Thousand seeds weight, 0.39 to 0.79 g bulk density, 0.002 to 0.45g/seed hydration capacity, 0.32 to 1.81 hydration index, 0.001 to 0.16 ml/seed swelling capacity and 0.13 to 0.56 swelling index. Water absorption capacity (2.36%) of sesame seed, gelation capacity (15.50%) of amaranth, emulsification capacity (52.56%) of flaxseed, swelling power (127.5%) of flaxseed, foam capacity (42.44%) of sesame seed and foam stability (99.29%) of finger millet was significantly higher. Finger Millet, amaranth and flaxseeds are high in mineral content. Oat and barley contain higher amount of dietary fiber. All these tested grains can be used for preparation of different type of nutritious products with better physical qualities.