Effect of different precooking methods on the functional and physico-chemical properties of finger millet

Abstract

Finger millet (Eleusine coracana) is a major food security crop in Uganda and other parts of to different heating methods namely microwave at 200W,infra-red at 850W and steaming at Data was analyzed using ANOVA (p< 0.05). Results obtained revealed significant difference Africa. However, finger millet is one of the underutilized food crops whose utilization is limited to just a few forms. This study assessed the effect of different cooking methods on the in the water absorption capacity,oil absorption capacity and viscosity of differently treated functional properties of finger millet.Millet grains were soaked for 24 and 48 h and subjected flours (p< 0.05). Microwave and infra-red treated millet underwent partial gelatinization while 15 PSI. The degree of cook, viscosity,water and oil absorption capacities were determined. those that were high pressure steamed were fully gelatinized. Based on these results, microwave, infra-red and high pressure steaming can be judiciously used to produce flours with functional properties that target use in specific different food applications.