Vol. 11, Issue 1 (2022)

Author(s):
K Santhi Sirisha, Dr. TV Hymavathi, S Suchiritha Devi and R Neela Rani

Abstract:
The present study was aimed at analyzing the chemical properties of Browntop millet (Brachiaria ramosa) after subjecting to various processing methods i.e. soaking, germination, fermentation, dryheating, hydrothermal treatment and extrusion cooking. Analyzed samples found to have moisture in the range of 1.92±0.05 to 8.99±0.06%; protein- 6.10±0.06% to 17.31±0.25%; ash -1.06±0.07% to 5.80±0.15%; fat- 3.78±0.12% to 7.08±0.03%; crude fibre -2.22±0.07% to 20.17±0.09%; carbohydrate-58.00±1.06% to 76.33±0.25%; energy-306.8±4.6 K. Cal/100 g to 396.5±0.8 K. Cal/100 g. Decreasing trend was observed for moisture, protein and ash after processing compared to control (whole and dehulled) samples whereas carbohydrate content and energy values were improved due to processing. Fat and crude fibre content was also decreased except for fermented samples. Germination favored enhancement of ash content. The chemical properties of Browntop millet was on par with the other millets, indicating that the dehulled and processed Browntop millet flours can be efficiently used in processing and formulating various healthy food products as is done with other minor millets.