Vol. 12, Issue 12 (2023)

Finger millet grains are characterized by their red seed coat colouration. In view of demand for buff coloured variant, KMR-340 variety has been developed. In order to determine the physical, functional and physicochemical attributes, MR1 grains were compared with a popular variety, MR-1. Further, the effect of common pre-treatments like hydrothermal treatment, roasting, sprouting and puffing on the engineering properties (true density, bulk density, porosity, gelling concentration, pasting properties) and nutritional composition was determined. Highest true density (1417.23 kg/m³) of grains was recorded in hydrothermally treated milky cream cultivar while popped reddish brown cultivar recorded lowest value (881.85±10.31 kg/m³). 5.9 and 5.3 folds increased hardness was documented for reddish brown and milky creamy cultivars, respectively under hydrothermal treatment. Popped reddish brown cultivar recorded lowest tap density and highest oil absorption capacity. Highest least gelation concentration (10%) was observed for roasted flours from both the cultivars. Significant difference in pasting properties were observed among the roasted, germinated and puffed flours over native flour. Milky cream cultivar was found to have significantly higher nutrient (protein, fiber, crude fat, calcium and iron content). The germination treatment contributed positively to enhancing nutrient status among other processing methods.