Journal of Food Technology

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Effect of Processing on Some Functional Properties of Millet (Eleusine coracana) Flour

F.O. Abulude , L.O. Lawal and A.O. Kayode
Page: 460-463 | Received 21 Sep 2022, Published online: 21 Sep 2022

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Abstract

Raw, boiled, germination and toasted flours from millet (Eleusine coracana) seeds were analyzed for functional properties. The raw sample contained 8% least, gelation, 750% water absorption, 142% oil absorption, 10% foaming capacities, 14cm oil emulsion and 5cm foaming stabilities which collapsed after 15 3 3 min. Boiling improved water absorption, oil absorption, least gelation capacities and oil emulsion stability. Germination and toasting significantly reduced the functional properties. The raw and boiled samples may be useful in some food formulations.

How to cite this article:

F.O. Abulude , L.O. Lawal and A.O. Kayode . Effect of Processing on Some Functional Properties of Millet (Eleusine coracana) Flour.
DOI: https://doi.org/10.36478/jftech.2005.460.463
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2005.460.463