Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(10): 19-24
DOI: https://doi.org/10.20546/ijcmas.2017.610.003


Physicochemical and Nutrient Composition of Ready to Cook (RTC) Foxtail Millet (Setaria italica L.) Flakes in Comparison to Rice and Oat Flakes
Sonal S. Aigal* and Bharati V. Chimmad
Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad 580005, Karnataka, India
*Corresponding author
Abstract:

Ready to cook (RTC) foxtail millet flakes (Setaria italica L.) was subjected to evaluation of physicochemical and nutrient composition in comparison with commercial flakes of rice and oats. The RTC foxtail millet flakes exhibited darker, redder and yellower hues with ‘L’ (72.98), ‘a’ (3.15) and ‘b’ (18.48) values when compared to rice and oat flakes. Thousand flake weight and volume of the RTC millet flakes were 2.36 g and 14.97 ml, respectively with bulk density of 0.15 g/ml. Length, breadth, thickness of RTC millet flakes were 3.75, 3.05 and 0.42 mm, respectively with specific volume of 2.02 g/l. The hardness and crispness of RTC millet was 16153.70 force/g and 32.78 kg/sec, respectively. The expansion ratio of RTC millet flakes (8.04) was significantly higher than rice (1.68) and oat flakes (0.59). The RTC foxtail millet flakes exhibited lower water holding capacity (13.14%), water absorption capacity (198.8%), water absorption index (196.98), water solubility index (2.59), oil absorption capacity (99.7%) and higher solid loss (11.0%) when compared to rice and oat flakes. The millet flakes recorded moisture, fat, protein, total ash, crude fibre, carbohydrate and energy of 9.50, 0.53, 13.21, 1.23, 9.06, 53.40 per cent and 271 kcal, respectively.


Keywords: Foxtail millet (Setaria italica L.), RTC foxtail millet flakes, Solid loss, Water absorption capacity.
Download this article as Download

How to cite this article:

Sonal S. Aigal and Bharati V. Chimmad. 2017. Physicochemical and Nutrient Composition of Ready to Cook (RTC) Foxtail Millet (Setaria italica L.) Flakes in Comparison to Rice and Oat FlakesInt.J.Curr.Microbiol.App.Sci. 6(10): 19-24. doi: https://doi.org/10.20546/ijcmas.2017.610.003