| 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. |
