Vol. 10, Issue 5 (2021)

Author(s):
KV Sudha, Sarojani J Karakannavar, Nirmala B Yenagi and Basavraj Inamdar

Abstract:
The physicochemical and nutritional properties of flour is imperative to facilitate their efficient application, either into composite flours or by themselves. In the present study, the influence of roasting on physicochemical properties and nutritional composition of the Foxtail millet and Bengal gram dhal flours was studied. Bulk density and volume of the flours significantly decreased after roasting. However, water absorption index, oil absorption index, swelling power and percent solubility of flours significantly increased with roasting process. Nutritional analysis revealed that moisture, fat, protein, crude fibre, ash and carbohydrate of raw foxtail millet flour was 8.53, 4.29, 13.01, 7.92, 2.78 and 65 percent respectively. However, after roasting process, there was decrease in the moisture, fat, protein, crude fibre, ash and carbohydrate of foxtail millet flour i.e. by 0.81, 4.13, 11.46, 7.13, 2.64 and 72.28 percent respectively.