Evaluation of physical, functional and nutritional quality parameters of kodo millet flour

Abstract

Evaluation of quality characteristics of millets help in development and promotion of millet based products. Evaluation of physical and functional properties revealed that bulk density, rehydration ratio, water activity, water holding capacity, water absorption index and water solubility index was 0.68 ± 0.00 g/ml, 2.14 ± 0.07%, 0.48 ± 0.00, 0.53 ± 0.00, 8.00 ± 0.00 g/100g and 8.06 ± 0.02 g/100g respectively. Water activity and rehydration ratio were within the acceptable range indicating good storage stability, freshness. The nutritional composition of kodo millet flour was moisture, protein, fat, ash and crude fiber, carbohydrate, energy, vitamin C, dietary fiber, in vitro protein digestibility and per cent radical scavenging activity was 9.64 ± 0.13%, 7.60 ± 0.1%, 1.24 ± 0.15%, 1.39 ± 0.05% and 4.06 ± 0.03%, 76.04 ± 0.12%, 345.77 ± 0.9 K. Cal/100g, 0.67 ± 0.12 mg/100g, 14.78 ± 0.11 g/100g, 74.58 ± 0.35 and 55.22 ± 1.60% respectively.