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Vol. 10, Issue 5 (2021)

Studies on physico-chemical properties of wheat, finger millet and guar gum

Author(s):
Swami AM, Sadawarte SK, Patil BM, Sawate AR and Wandhekar SS
Abstract:
The present investigation was carried out to study the physical and chemical properties of finger millet, wheat and guar gum. Physical properties such as 1000 kernel weight, porosity, bulk density, true density, compressibility index, angle of repose were determined. Moisture content, protein, fat and carbohydrates were also evaluated. Further, chemical composition was reported and results showed that the moisture content 11.45 percent, fat 0.81 percent, carbohydrate 71.68 percent, protein 11.88 percent, ash 0.7 percent and crude fiber 2.7 percent were found in wheat semolina and moisture content 12.23 percent, fat 1.2 percent, carbohydrate 75.4 percent, protein 7 percent , ash 2.06 percent and crude fibe 3.3 percent were found in finger millet. The results pertaining to chemical analysis of guar gum was moisture 8.47 percent, fat 0.82 percent, protein 5.16 percent, carbohydrate 83.40 percent, crude fiber 2.23 and ash 0.63 percent. The study is significant for the designers and processers in designing equipment for processing. Results are likely to be beneficial in evaluating the quality of grains used for processing.
Pages: 1237-1240  |  546 Views  331 Downloads


The Pharma Innovation Journal
How to cite this article:
Swami AM, Sadawarte SK, Patil BM, Sawate AR, Wandhekar SS. Studies on physico-chemical properties of wheat, finger millet and guar gum. Pharma Innovation 2021;10(5):1237-1240.

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