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Shobana Devi R

  • Research Article
    Effect of Processing on the Characteristics Changes in Barnyard and Foxtail Millet
    Author(s): Nazni P and Shobana Devi RNazni P and Shobana Devi R

    Introduction: Millet grains, before consumption and for preparing food, are usually processed by commonly used traditional processing techniques to improve their edible, nutritional and sensory properties. Background: The processing techniques aim to increase the physicochemical accessibility of micronutrients, decrease the content of anti-nutrients or increase the content of compounds that improve bioavailability. Objectives: Thus, an attempt was made in the present study with the objectives to study the effects of boiling, pressure cooking, roasting and germination on functional, nutritional, anti-nutritional and pasting properties of barnyard millet and foxtail millet. Materials and Methods: Physical properties of unprocessed millets, chemical, functional, anti-nutritional and pasting propert.. Read More»
    DOI: 10.4172/2157-7110.1000566

    Abstract PDF