Comparative Study of Drying Characteristics of Finger Millet Germinated Vegetative Seed and Finger Millet and its Quality Evaluation

In present study of finger millet malt flour and its quality evaluation was done.The drying characteristics were studied by the convective hot air drying method at the temperature of 45°C.The Physico-chemical properties of finger millet malt and finger millet flour like moisture, protein, fat, ash, fiber, carbohydrate, bulk density, water absorption capacity, wettability ranged from 5.6 ± 0.10 to 5.4±0.01,6.43 ± 0.26 to 6.16±0.04,1.18 ± 0.05 to 0.07±0.03,1.5 ± 0.03 to 1.15±0.06,3.75 ± 0.01 to 3.1±0.30,81.57± 0.42 to 83.12±0.28,0.606 ± 0.0 to 0.588±0.0,2.94 ± 0.02 to 2.08±0.14, 41 ± 1.00 to 39±1.00 respectively.The study will help in decision making of using finger millet flour or malt in various cookies, biscuits, and functional foods preparation.