Varadharaju N
Tamil Nadu Agricultural University, India
Title: Effect of de-hulling process on milling and nutritional quality of millets
Biography
Biography: Varadharaju N
Abstract
Statement of the Problem: Investigating the effect of de-hulling process on milling and nutritional quality of millets. Millet grain is highly nutritious with good quality protein, rich in minerals, dietary fiber, 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 was analyzed 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 fiber) 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.
Conclusion & Significance: The shelf life of de-hulled millets obtained from the abrasive mill was four times more than that of centrifugal type due to lesser amount of fat presence.