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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 4 (2019)

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

Author(s):

K Srilekha, T Kamalaja, K Uma Maheswari and R Neela Rani

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.

Pages: 192-195  |  2141 Views  885 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
K Srilekha, T Kamalaja, K Uma Maheswari and R Neela Rani. Evaluation of physical, functional and nutritional quality parameters of kodo millet flour. J Pharmacogn Phytochem 2019;8(4):192-195.

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