Influence of hydrothermal treatment on proximate composition of milled finger millet (Eleusine coracana)

Abstract

The present study carried out with the aim of milling the finger millet (removing seed coat) and estimating the changes in proximate composition of finger millet. In order to mill the finger millet, initially it was subjected to hydrothermal treatment i.e. soaking at temperature of 30 °C for 24 hours and 70 °C for 1 hour 45 minutes, steaming pressures at 1, 1.5 and 2 kg/cm2 and drying at 40 °C to obtain the final moisture contents of 12.15% and 14.09% (w.b.). Milling (decortication) of hydrothermally treated finger millet was done with rice polisher with two passes of each 20 s residence time. Different conditions of hydrothermal treatments enable milling to a definite degree for each sample. Influence of hydrothermal treatment was analysed for changes in proximate composition. It was concluded that milled finger millet recorded lower values of protein, fat, ash, calcium and crude fiber as 5.66%, 0.76%, 0.97%, 187 mg/100 g, 1.00% respectively compared to the raw finger millet because of the seed coat removal.