PARBOILING STUDIES OF SELECTED SMALL MILLETS
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Date
2023-01-30
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University of Agricultural Sciences, Bangalore
Abstract
Hydration characteristics of little (var. Local) and barnyard (var. Kudhiraivali CO (KV)-2) millets at different soaking temperatures of 30, 40, 50, 60 and 70℃ were studied. The hydration data were fitted to three empirical mathematical models. Page and Peleg models could represent the hydration data adequately for the little millet, but for the barnyard millets, only Page model gave good fit. The millets were parboiled at different steam pressures – 0.0, 0.5 and 1.0 kg/cm2 (gauge) for various steaming durations 10, 15 and 20 min. The effect of hydrothermal treatments on milling, nutritional and cooking characteristics of both little and barnyard millets were studied. Dehulling efficiency, milling yield, brokens and milling efficiency were found to vary respectively from: 70.6 to 95%, 94.88 to 99.48%, 0.52 to 5.37%, and 66.76 to 94.5% for little millet; and 72.6 to 96.6%, 95.03 to 99.49%, 0.51 to 4.97% and 68.99 to 96.11% for barnyard millet. Nutritional composition of both raw and parboiled millet rice samples of was found to be similar in case of little and barnyard millets. Cooking studies indicated that for little and barnyard millets: the cooking time varied from 12.5 to 21 min and 13 to 22.5 min; swelling power (g/g) ranged from 1.17 to 2.13 and 2.0 to 2.61 and solid loss during cooking varied from 7.52 to 17.73% and 5.81 to 19.31%, respectively