Geometric, physical and functional properties of selected pulses and millets for the formulation of complementary food products

Abstract

Growing concern about eating healthy nutritious foods have shifted focus towards millets and pulses. Formulation of a new food product requires basic information about the raw materials. So the present investigation deals with the analysis of engineering, physico-chemical, functional and pasting properties of pearl millet (PCB-164), sorghum (2077 B line), mungbean (SML-832) and chickpea (PBG-7). Basic information on these properties will open doors for other researches, utilizing this to formulate advanced food products.