Vol. 10, Issue 10 (2021)

Author(s):
Pathare Aniket Murlidhar, Bhosale Yuvraj Khasherao and V Hema

Abstract:
Millets are nutritionally denser among all the cereals. The value addition and effective utilization of millet is an increasing trend among the globe. Pellets are the basically manufactured from sugar-based confection and widely consumed by all age group. The purpose of this study is to development of pellets from different treated composite flour of almond millet. Further, the effect of these composite flour on flowing properties and its effect on quality of compression were studies. The raw, roasted (at 120¬¬¬0c for 5 min), germinated and fermentation were carried out the resultant flour used for pellet development and flour properties estimation. The flour properties includes bulk density, tapped density, WAC, OAC, water solubility, Hausner ratio (H) and Carr’s index (CI) and textural analysis. The resultant flour used for pellets were manufacturing in the substitution of kodo millet and almond flour in 70:30 ration w/w. Further, pellet was manufactured by addition of binder, liquid glucose and lubricant through wet granulation by using compression moulding technique. The study demonstrated that, germinated and fermented flour having higher tapped 0.66±0.02, 0.51±0.02 and bulk density 0.48±0.00, 0.37±0.02, water solubility (3.00±1.00), Hausner ratio 1.38, 1.37 and Carr’s index 27.27, 27.45 respectively compared to other. The developed pellet having higher protein content 9.3±0.06 fermented and 8.4±0.02 germinated pellet with higher compressibility and hardness around 22.84±0.03 and 25.93±0.05 compared among all the pellets sample.