Physical Parameters, Functional Properties and Cooking Quality of Barnyard (Echinochloa frumentacea) and Kodo (Paspalum scrobiculatum) Millet

Author: Sylvia Borgis, Sarojani J. Karkannavar, Hemalatha S., Balachandra K. Naik and Ashwini M.

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Abstract

Barnyard (Echinochloa frumentacea L.) and kodo (Paspalum scrobiculatum L.) millets are important minor millets of tropical and subtropical countries. These millets are small seeded and highly nutritious containing high dietary fibre and mineral content. Presently, a detailed study was carried out to analyse the physical parameters, functional properties and cooking quality barnyard and kodo millet. Barnyard millet DhBM 93-2 and kodo millet were cleaned, sorted and analysed for physical, functional and cooking quality. All the analysis were carried out in triplicates. Student ‘t’ test was applied using SPSS software (version 16.0). Results indicated that weight (4.57±0.02 g) and volume (3.33±0.01ml) of 1000 grains of kodo millet was significantly higher than barnyard millet (weight-2.27±0.07g, volume-1.80±0.01ml). The hydration and swelling capacity of kodo millet per 1000 grains were 0.74±0.06 g and 2.13±0.02 g respectively whereas that of barnyard millet were 1.52±0.06 g and 2.52±0.08 g respectively. Cooking time for barnyard and kodo millet was 12 and 10 minutes respectively. Cooked weight and volume were significantly higher for barnyard millet with percent increase of 170 and 105 respectively. Solid loss of barnyard millet was 20.95 per cent and that of kodo millet was 21.72 per cent. These physical parameters, functional properties and cooking quality of barnyard and kodo millet are further useful in understanding the acceptability of the millets and product development process.

Keywords

Barnyard millet, kodo millet, hydration capacity, swelling capacity, cooking time

Conclusion

The shape of both barnyard millet and kodo millet were oval. Weight, volume and bulk density of kodo millet was significantly higher than that of barnyard millet. Color determination revealed that barnyard millet was lighter (L* = 65.46±0.95) compared to that of kodo millet (L* = 52.52 ± 1.23). The hydration and swelling capacity of barnyard millet was significantly higher than that kodo millet. The time required for complete cooking of barnyard and kodo millet were 12 and 10 minutes respectively. Cooked weight and volume of barnyard millet was significantly higher than that of kodo millet. All these parameters such as physical, functional properties and cooking quality of millets are useful in understanding the behaviour of millets during product development process.

References

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How to cite this article

Sylvia Borgis, Sarojani J. Karkannavar, Hemalatha S., Balachandra K. Naik and Ashwini M. (2024). Physical Parameters, Functional Properties and Cooking Quality of Barnyard (Echinochloa frumentacea) and Kodo (Paspalum scrobiculatum) Millet. Biological Forum – An International Journal, 16(3): 26-29.