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- Title
Cooking qualities of parboiled little millet and proso millet: effect of soaking and steaming.
- Authors
Visvanathan, Rangaraju; Balkrishna, Patil Sagar
- Abstract
Parboiling of little millet (Panicum sumatrense) and proso millet (Panicum miliaceum) was carried out by soaking at different soaking temperatures (30°C, 40°C, 50°C, 60°C and 70°C) and durations of steaming (10min, 15 min, 20 min, 25 min and 30 min). The parboiled millet grains were shade dried and pearled in a laboratory scale pearler cum polisher. Parboiling of these millets was assessed for the cooking qualities, in terms of cooking time, water uptake, swelling index and elongation ratio. Parboiled little millet took 9min-14 min for cooking with water uptake ratio of 3.1- 4.7 and showed swelling index and elongation ratio ranging from 1.73-2.78 and 1.53-2.61, respectively. For proso millet cooking time and water uptake were recorded as 11 min -13 min and 2-4.2, with swelling index and elongation ratio of 0.7-1.72 and 1.42-4.26, respectively. Soaking at 50°C and 60°C and steaming for 25 min and 10 min, respectively, for little millet and proso millet yielded higher cooking qualities, viz., water uptake, swelling index and elongation ratio, and with less cooking time, which are considered as optimum conditions.
- Subjects
BROOMCORN millet; COOKING; STEAM; MILLETS; PANICUM; DISTILLERY by-products
- Publication
Agricultural Engineering International: CIGR Journal, 2024, Vol 26, Issue 1, p173
- ISSN
1682-1130
- Publication type
Article