S.no Processing techniques Barnyard millet (%) Foxtail millet (%)
1. Boiling 27.9 ± 1.45a 27.5 ± 0.87a
2. Germination 26.5 ± 1.30b 27 ± 1.76b
3. Pressure cooking 29.1 ± 1.55c 30.5 ± 1.21c
4. Roasting 30.1 ± 1.34d 28.4 ± 0.96d
5. Raw 30.7 ± 0.90e 29.3 ± 0.86e
The values are expressed as the mean of three replicate samples ± SD. Values with different superscripts in a column differ significantly.
Table 5: Solid loss of the raw and processed millet flours.