Vol. 11, Issue 9 (2022)

Author(s):
SA Jayalakshmi, AA Sawant, KB Suresha and SB Kalse

Abstract:
Millets are the most important cereal grain and the most sustainable food source for the world's rising population. In terms of health advantages, it also outperforms rice and wheat. An experiment was conducted to investigate the potential of Proso millet (Panicum miliaceum L.) for the production of proso millet flakes. Proximate analysis of proso millet flakes was evaluated by the standard procedures of AOAC. Epidemiological studies have been shown that a rise in the consumption of proso millet and its products is associated with a reduced risk of chronic diseases, such as elevated serum cholesterol, cardiovascular disease, type II diabetes, and liver injury. The flakes were subjected to evaluation of their physio-chemical, nutritional, and textural properties. The proso millet flakes exhibited creamy white, small, thin, crispy, irregular shaped, dry, and light in weight. The bulk density and true density were 0.23 g/mL and 1.29 g/mL, respectively. The millet flakes had a water-holding capacity of 47.61% and a water absorption capacity of 161.02%. The millet flakes had moisture, fat, protein, total ash, crude fiber, and carbohydrates of 10.49, 0.52, 14.73, 1.24, 21.58, and 53.62 percent, respectively.