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International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064



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Functional Properties of Finger Millet and Barnyard Millet Flours and Flour Blends

Renu Shrestha, Sarita Srivastava

Abstract: Millets are highly nutritious small seeded grasses, which contain high amount of protein, fibre, essential amino acids and other micro nutrients. Finger millet and barnyard millet are the minor millets with superior nutritional qualities and antioxidant properties. Though incorporation of these millet flours can enhance the nutritional value of conventional cereal flours, the functional properties of the flour can greatly be affected due to varied protein and fibre content. Finger millet variety PRM-15 and barnyard millet variety PRJ-1 were separately incorporated in refined wheat flour in different blends viz. 7030, 6040, 5050 and 4060, Refined wheat flour millet flour) and functional properties (viz. water absorption, fat absorption, sedimentation value, emulsion activity, emulsion stability, dough raising capacity and gluten content of these blends were analyzed. Water absorption capacity and fat absorption capacity of barnyard millet flour (158.63 ml and 146.67 ml, respectively) and finger millet flour (140.77 ml and 141.47 ml, respectively) were significantly higher than the refined wheat flour (131.93 ml and 118.10 ml, respectively). An increasing trend in water absorption and fat absorption was observed with the millet flour incorporation. Refined wheat flour had significantly higher values for other functional properties viz. sedimentation value, emulsion activity, emulsion stability, dough raising capacity and gluten content as compared to both millet flours and with incorporation of millet flours in different blends showed gradual decreasing trend.

Keywords: finger millet, barnyard millet, refined wheat flour, blends, functional properties



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