Some physical and functional properties of finger millet (Eleusine coracana) obtained in sub-Saharan Africa

Abstract

The study determined the physical properties of finger millet (FM) (Eluesine coracana) grains and the functional properties of FM flour. Physical properties such as colour attributes, sample weight, bulk density, true density, porosity, surface area, sample volume, aspect ratio, sphericity, dimensional properties and moisture content of grain cultivars were determined. Water absorption capacity (WAC), bulk density (BD), dispersibility, viscosity and micro-structure of FM flours were also evaluated. Data collected were analyzed using SPSS statistical software version 23.0. Results showed that milky cream cultivar was significantly higher (p<0.05) than other samples in sample weight, bulk density, true density, aspect ratio and sphericity. However, pearl millet, used as a control, was significantly different from FM flour on all dimensional properties. Moisture content of milky cream showed higher significant difference for both grains and flours as compared to brown and black grain/flours. Milky cream cultivar was significantly different in L*, b*, C*, H* values, WAC, BD and dispersibility for both FM grains and flours. Data showed that brown flour was significantly higher in viscosity than in milky and black flours. Microstructure results revealed that starch granules of raw FM flours had oval/spherical and smooth surface. The study is important for agricultural and food engineers, designers, scientists and processors in the design of equipment for FM grain processing. Results are likely to be useful in assessing the quality of grains used to fortify FM flour.

Mathematical Modelling of Water Absorption Kinetics Using Empirical and Phenomenological Models for Millets

“…The results are in a similar range with the previous studies that stated the average length, width and height of pearl millet grain was 2.8 to 3.7 mm, 1.7 to 3.3 mm and 1.4 to 2.1 mm respectively [34] , [35]. Similarly, for finger millet grain, values were 1.72± 0.16, 1.7± 0.13, 1.61± 0.19, 1.675± 0.33 respectively, which are close to the range reported by Ramashia et al [36]. The 1000 grain weight was 10.58±0.29 gm and 3 ±0.06 gm respectively for pearl millet and finger millet kernels.…”

Effect of different processing methods on chemical and pasting properties of tamarind (<i>Tamarindus indica</i> L.) seed flours

“…Higher values for boiled and roasted flours WAC indicated that they could be included into aqueous food formulations in food processing that would involve preparation of dough such as baking. For instance, some reports (Aprianita et al, 2014;Ramashia et al, 2017) indicated that flour with high WAC encouraged initial softness in bread, while decreasing unnecessary firmness. It also enhanced smoothness and viscosity of the baked product.…”

Nutritional and functional roles of millets—A review

“…According to the FAO, the traditional food processing methods, such as decortications, milling, germination, fermentation, malting, and roasting of millets are recommended in order to prevent their antinutritional properties and improve their edible qualities. Functional properties, such as water and oil holding capacity, viscosity, foaming activity, bulk density, and swelling power of millets are the fundamental physicochemical properties that reveal the intricate relations between the structure, molecular components and composition and physicochemical properties of food components (Ramashia, Gwata, Meddows‐Taylor, Anyasi, & Jideani, ). Table shows the content of proximate composition of different varieties of millets.…”

“…Functional properties, such as water and oil holding capacity, viscosity, foaming activity, bulk density, and swelling power of millets are the fundamental physicochemical properties that reveal the intricate relations between the structure, molecular components and composition and physicochemical properties of food components (Ramashia, Gwata, Meddows-Taylor, Anyasi, & Jideani, 2017). Table 1 shows the content of proximate composition of different varieties of millets.…”