Vol. 11, Issue 11 (2022)

Author(s):
Mane RP, Kshirsgar RB, Patil BM, Agarkar BS and Katke SD

Abstract:
The millets such as pearl millet, finger millet and foxtail millet were analysed for their physical properties such as thousand kernel weight, porosity, bulk density, true density and angle of repose. The functional properties of flours such water absorption and oil absorption capacity were evaluated. The proximate composition of millets was evaluated with respect to the moisture content, protein, fat, ash, crude fibre, and carbohydrates. The millets were found to be rich in ash, crude fibre, and carbohydrates. The study found that millets can be used in various products attributing to their functional and nutritional properties.