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VOL. 6, ISSUE 5 (2021)
Effect of germination and roasting on dimensional, gravimetric and physicochemical properties of white finger millet, KMR-340
Authors
Navyashree N, Sunil CK, Ashish Rawson, Venkatachalapathy N
Abstract
In the present investigation, the effect of roasting (120°C, 5 min) and germination (30±3°C, 48 h) on dimensional, gravimetric and physicochemical properties of White finger millet (WFM) KMR-340 were studied and compared with native (untreated) grains. The mean values of all samples' length, width, and thickness ranged from 1.60 to 1.75, 1.45 to 1.60, 1.25 to 1.40mm, respectively. Roasting resulted in a significant (p<0.05) increase in length, width, geometrical and arithmetic mean diameter, surface area and volume, whereas significantly (p<0.05) reduced thousand grains weight, true density, water activity and the color values of the WFM grains. The germination pretreatment decreased the thousand grains weight, bulk density and true density. A correlation study suggests that the dimensional properties had a significant (p<0.05) effect on surface properties like surface area and sphericity. Further it revealed that the bulk density, true density and porosity are completely interdependent (correlation ratio (r) value ˃0.99). In addition, the weight of thousand grains has a positive relationship (r) value ˃0.90 with the bulk density, true density and porosity of WFM. The results produced during the study will help the food processors and researchers find the application of roasted and germinated WFM in developing value-added food products.
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Pages:1277-1282
How to cite this article:
Navyashree N, Sunil CK, Ashish Rawson, Venkatachalapathy N "Effect of germination and roasting on dimensional, gravimetric and physicochemical properties of white finger millet, KMR-340 ". International Journal of Botany Studies, Vol 6, Issue 5, 2021, Pages 1277-1282
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