S:NO: Parameters Boiling Germination Pressure cooking Roasting Raw
1. pH 7.00 6.5 6.8 6.7 7.1
2. Ash (g) 2.5 2.0 2.4 2.2 2.3
3. Total titrable Acidity (g) 0.48 0.72 0.32 0.36 0.46
4. Moisture (g) 8 9.5 7.4 6.2 10
5. Crude Protein (g) 7.4 8.9 8.3 12.8 11.2
6. Crude Fibre (g) 6.4 5.7 7.2 7.0 5.3
7. Carbohydrates (g) 72 61 80 75 72
8. Fat (g) 3.4 2.5 3.0 1.9 1.8
9. Energy (Kcals) 348.2 302.1 380.2 368.3 349
10. Total Starch (g) 17.2 7.8 13.59 10.32 12.6
11. Amylose content (%) 15.22 10. 8 12 9.6 8
Table 8: Proximate composition of the raw and processed barnyard millet flour (per 100 gms).