S.no Processing techniques Barnyard millet (%) Foxtail millet (%)
1. Boiling 6.3 ± 0.41a 6.3 ± 0.55a
2. Germination 6.8 ± 0.41a 7.1 ± 0.55b
3. Pressure cooking 6.7 ± 0.60a 5.8 ± 0.60c
4. Roasting 6.3 ± 0.55a 5.4 ± 0.45d
5. Raw 6.2 ± 0.26a 6.2 ± 0.55a
The values are expressed as the mean of three replicate samples ± SD. Values with similar superscripts in a column do not differ significantly. Values with different superscripts in a column differ significantly.
Table 4: Solubility behaviour of the raw and processed millet flours.