PHYSIOCHEMICAL QUALITY OF HOME MADE FLOUR FROM DUGGED WELL WATER SOAKED AND MALTED MILLET GRAIN. (PENNESITUM GLACUM)

摘要

The study was focused on making millet grain flour using home method approach from soaked and malted millet grain in well water commonly found in rural areas and in the villages to enable home makers have readily available flour enriched with mineral for their diet and for other home application through the evaluation of its physiochemical qualities .There was significant decrease in bulk density (0.56-0.48)w/v ,however there was increase in water absorption capacity (1.31-1.38)g/g, hygroscopicity (65.4-68.28)%and swelling index (4.08-4.66) m/g. The chemical quality showed similar trend significantly .This was also observed in protein content (12.82- 15.80),Ash (1.65-1.90) between soaked and malted flour in dugged well water, hence reduction in crude fibre content and carbohydrate .These flour could be used as home neutraceutical and as food supplements.