Vol. 12, Issue 12 (2023)

Author(s):
Hinal Patoliya and Sarang Sapre

Abstract:
The present experiment was conducted to investigate the effect of different processing treatments (germination, soaking, roasting and milling) on different grains (sorghum, pearl millet, finger millet and little millet) with respect to proximate components and enzyme assay. The proximate composition showed significant differences within the millets and between the treatments. Sorghum recorded the highest crude protein. The free amino acid content increased during germination treatment. The enzyme activity declined during roasting treatment due to the denaturation of protein at higher temperature. Overall the different processing treatments led to increased enzyme activity, Thereby the processed millet flour can be used as a functional food component.