Effect of Degree of Polishing on Milling Characteristics and Proximate Compositions of Barnyard Millet (Echinochloa frumentacea)
2012
Lohani, Umesh Chandra | Pandey, Jai Prakash | Shahi, Navin Chandra
Polishing of barnyard millet was done in rice polisher. Degree of polishing was obtained from 3 to 6Â min time of milling at an increment of 1Â min at 8%, 10%, 12% and 14% of moisture levels. At each moisture level and degree of polishing, proximate compositions (protein, fat, fibre, ash and carbohydrates) were analysed. At 8% moisture, barnyard millet was more resistant to polishing and yielded 18.86% of bran after 6Â min of milling, while at 14% moisture it was 19.21%. The amount of bran removed increased significantly with time of milling and was best described by power model when regression analysis was carried out. The milling and head yield decreased linearly with the degree of polishing. For the entire range of milling time, at 10% moisture content, there was highest head yield (52.97%). The broken millet recovery increased in proportion to the degree of polishing. Regression analysis showed that the power model was the best fit. The milling time caused a reduction in the proximate compositions. The maximum loss in protein, fat, ash and fibre took place at 14% moisture content followed by 12%, 10% and 8% moisture levels. Protein, fat, ash and fibre were negatively and linearly correlated with degree of polishing.
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