S:No: Processing techniques Barnyard millet (g/g) Foxtail millet (g/g) 1. Boiling 1.14 ± 0.03a 1.17 ± 0.04a 2. Germination 1.12 ± 0.03b 1.26 ± 0.02b 3. Pressure cooking 1.39 ± 0.05c 1.15 ± 0.03c 4. Roasting 1.16 ± 0.05d 1.12 ± 0.03d 5. Raw 1.10 ± 0.01e 1.06 ± 0.02e

Table 7: Oil absorption capacity of the raw and processed millet flours.