Whole millet adjusted to 15% moisture was gradually heated to 97°C over 12 min by passing through a steam-jacketed paddle conveyer to inactive lipid enzymes. Both processed and unprocessed millet were milled to 50% and 80% extraction flours. The 80% flour contained germ fractions, which resulted in much higher protein, lipid, thiamine, riboflavin, niacin, iron, zinc, available lysine, and protein efficiency ratios than the 50% flour. After 49°C storage, peroxide and fat acidity values were lower and flavor scores higher for processed than for unprocessed millet flours. No differences between processed and unprocessed flours were found in birefringence, water absorption and solubility, viscoamylograph values, or in their use in several traditional foods.

Enzymes affecting corn lipids were inactivated by adjusting whole dent corn to 15% moisture and gradually heating it to 91" or 96°C during passage through a two-stage steam-jacketed conveyer, followed by cooling. Heat-processed and untreated products were then milled by a four-break, 96% extraction procedure. Processed and untreated meals were formulated into self-rising meals and stored at 37°C for 6 months. Processed meal formulations were significantly (P < 0.05) more stable during storage than those from untreated meal as indicated by lower fat acidity values and greater carbon dioxide retention. Corn bread prepared from stored enzyme-inactivated meal had greater volume and maintained more uniform shape than that from stored untreated meal.