Investigates how germination and drying affect chemical properties and sensory quality of finger millet flour, suggesting optimal processing conditions.
Key Points
To explore the effects of germination time and drying temperature on finger millet flour's chemical and sensory attributes.
Collected and cleaned finger millet samples.
Germinated the millet for 24, 48, and 72 hours at room temperature.
Dried the samples at 80, 90, and 100°C in a cabinet dryer.
Analyzed total phenolic content, antioxidant activity, glucose, reducing sugars, and sensory properties.
Highest glucose, reducing sugars, and total sugars in flour germinated for 72h and dried at 80°C.
Germination for 48h at 90°C increased protein, fat, fiber, iron, and calcium while decreasing moisture and ash.
Sensory evaluation showed the best scores for flour with 48h germination and 90°C drying.