Eswarapppa, H.SIDDESHWARA, G.N.2021-09-302021-09-302018-08-01Th-12100https://krishikosh.egranth.ac.in/handle/1/5810176483An investigation was undertaken to explore the potential of foxtail millet for development of foxtail millet flakes. The process parameters are soaking for 24 hours; cooking at 85ᵒC/10 minutes and drying at 65ᵒC for 1 hour were found to be optimum than other treatments for producing good quality flakes. The flakes were subjected to evaluation of physico-chemical, nutrient, sensory, and storage quality of flakes. Thousand flake weight and volume of the millet flakes were 2.36g and 14.97 ml, respectively with bulk density and true density of 0.15 g/ml and 0.37 g/ml respectively. The expansion ratio of Foxtail Millet Flakes was 8.04. The millet flakes had water holding capacity (13.14%), water absorption capacity (198.8%), water absorption index (196.98), water solubility index (2.57) and oil absorption capacity (99.7%). The millet flakes had moisture, fat, protein, total ash, crude fibre, carbohydrate and energy of 9.80, 0.69, 13.21, 1.23, 9.06, 63.40 per cent and 271 kcal, respectively. The microbial load was within permissible limit during storage period. The foxtail millet flakes were most acceptable in terms of sensory quality and had shelf life of two months at ambient temperature. It was concluded that foxtail millet flakes preparation could be a main avenue for utilizing foxtail millets.EnglishThesis