S.no Processing techniques Barnyard millet (g/g) Foxtail millet (g/g)
1. Boiling 2.40 ± 0.02a 1.86 ± 0.04a
2. Germination 1.12 ± 0.01b 0.95 ± 0.02b
3. Pressure cooking 2.31 ± 0.02c 2.06 ± 0.04c
4. Roasting 1.59 ± 0.01d 1.39 ± 0.06d
5. Raw 1.24 ± 0.04e 1.18 ± 0.05e
The values are expressed as the mean of three replicate samples ± SD. Values with different superscripts ina column differ significantly.
Table 6: Water absorption capacity of the raw and processed millet flours.