Kalpana, B.VENU GOPAL, P. V.2023-01-162023-01-162022-12-10https://krishikosh.egranth.ac.in/handle/1/5810192430ThesisPanicum sumatrense (L), sometimes known as little millet, is a member of the Panicum genus and the Poaceae family. It is an annual herbaceous plant with grains being round and smooth. It is widely renowned for its drought resistance and an essential small millet native to the Indian subcontinent. Since its utilization is limited, to increase its consumption, processing after harvesting is necessary. Parboiling was said to improve kernel integrity and retain nutritional quality, while polishing could enhance sensory attributes. For parboiling process, grains were soaked for 10 minutes at room temperature, open steamed for 15 minutes and tray dried for about 6-8 hours. Raw and parboiled little millets were polished to 0, 4 and 8 degrees using abrasive rice polisher post dehusking. The present study was carried out to explore the effect of parboiling and polishing of little millet on nutritional characteristics, cooking quality and shelf-life parameters. Physical parameters (bulk density, 1000 kernel weight, hardness and tristimulus colour), sensory attributes, storage parameters, physicochemical (Gelatinization temperature) and cooking characteristics showed significance difference upon parboiling and polishing. Parboiling had no significant effect on nutritional composition but as the extent of polishing increased, the nutrient contents were significantly reduced. Hence, from these results, it could be concluded that parboiling improved physical, physico-chemical characteristics, cooking quality, sensory attributes and shelf life but showed no significance effect on nutritional composition. While extent polishing diminished all the parameters.EnglishThesis