Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 10, Issue 5 (2021)

Effect of roasting on the physicochemical and nutritional properties of foxtail millet (Setaria italica) and Bengal gram dhal flours

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.
Pages: 1543-1547  |  571 Views  367 Downloads


The Pharma Innovation Journal
How to cite this article:
KV Sudha, Sarojani J Karakannavar, Nirmala B Yenagi, Basavraj Inamdar. Effect of roasting on the physicochemical and nutritional properties of foxtail millet (Setaria italica) and Bengal gram dhal flours. Pharma Innovation 2021;10(5):1543-1547.
Important Publications Links
The Pharma Innovation Journal

The Pharma Innovation Journal


Call for book chapter