| 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. |
