Proximate Composition
Foxtail millet
Chickpea
Wheat
Mixed flour
Un processed
Malted
Un processed
Malted
Un processed
Malted
Un processed
Malted
Moisture (g/100 g)
11.2
12.0 (7.14)
9.8
10.2 (4.08)
12.2
13.7 (12.29)
11.06
11.91 (7.68)
Protein (g/100 g)
12.5
19.83 -58.64
17.1
18.5 (8.18)
12.1
12.2 (14.87)
13.9
16.71 (20.21)
Fat (g/100 g)
4.3
3.2 (25.58)
5.3
4.1 (22.64)
1.7
1 (41.17)
3.7
2.7 (27.02)
Crude Fibre
8
8.2 (2.5)
3.9
4 (2.56)
1.9
2 (5.26)
4.6
5.2 (13.04)
Ash (g/100 g)
3.3
2.6 (21.21)
3
2.2 (26.66)
2.7
1.7 (37.03)
3
2.2 (26.66)
Carbohydrate (g/100 g)
60.9
67.7 (11.16)
60.9
63.3 (3.94)
69.4
70.1 (1.00)
63.7
68.2 (7.02)
Iron (mg/100 g)
2.8
3.05 (11.16)
4.6
5.4 (17.39)
4.9
4.65 (5.1)
4.1
5.2 (26.82)
Calcium (mg/100 g)
31
17 (45.16)
202
124 (38.61)
48
26 (45.83)
93.6
53.5 (42.84)
Phosphorus (mg/100 g)
290
149 (48.62)
312
176 (43.58)
355
212 (40.28)
319
182 (42.62)
(mg/100g)
-48.62
-43.58
-40.28
-42.62
Vitamin C (mg/100 g)
0
4.1 (0)
3
7.1 (136.6)
0
6.2
3
5.1 (0.410)
Table 1:
Effect of malting (12 h steeping and 48 h Germination) on nutritive value of Foxtail millet, Chickpea, wheat and mixed flour.
