Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
The effects of soaking and germination on some physicochemical properties of millet flour and the sensory properties of porridges produced from the flour were studied. Millet flours were prepared from untreated, soaked, germinated and soaked-germinated grains. There were significant (p 0.05) increase in protein, ash, dry matter, water absorption capacity, hygroscopicity and swelling power of flour as a result of soaking and germination. Fat, phytic acid, least gelation capacity and viscosity of flour samples decreased significantly (p 0.05) as a result of soaking and germination. Porridge prepared from ungerminated millet flour had higher sensory score, though all the porridges were accepted.
How to cite this article:
O.B. Ocheme and C.E. Chinma . Effects of Soaking and Germination on Some Physicochemical Properties of Millet Flour for Porridge Production.
DOI: https://doi.org/10.36478/jftech.2008.185.188
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2008.185.188