Nachimuthu Varadharaju
Tamil Nadu Agricultural University, India
Title: Effect of parboiling (thermal treatment) on de-hulling and cooking qualities of little millet (Panicum sumatrense) and foxtail millet (Setaria italic)
Biography
Biography: Nachimuthu Varadharaju
Abstract
Statement of the Problem: Investigating the effect of dehulling process on milling and nutritional quality of millets.
Millet grain is highly nutritious with good quality protein, rich in minerals, dietary fibre, phyto-chemicals and vitamins. The milling characteristics and retention of nutrients in the de-hulled millets depends on the process of de-hulling and the type of machinery employed.
Methodology & Theoretical Orientation: De-hulled millets obtained from the abrasive type mill and centrifugal de-huller were analysed for recovery, broken, nutritional quality and shelf life under ambient conditions.
Findings: The study reveals that the recovery of de-hulled millet was around 10% more in centrifugal type (where the bran is retained) with 95 % de-hulling efficiency compared to abrasive mill. The breakage was 4-5% in centrifugal type and there was only 1-2% in abrasive type. The nutritional content (carbohydrate, protein, fat, ash, calcium, phosphorus, iron and fibre) of the all five de-hulled millets (little millet, proso millet, foxtail millet, barnyard millet and kodo millet) tested were resulting in superior quality in centrifugal de-huller.