S:NO: Parameters Boiling Germination Pressure cooking Roasting Raw
1. pH 6.7 7.2 6.5 6.2 7.0
2. Ash (g) 2.8 4.2 3.4 2.6 2.1
3. Total titrable Acidity (g) 0.34 0.55 0.32 0.45 0.54
4. Moisture (g) 6.46 11.56 7.3 7.56 15
5. Crude Protein (g) 8.4 12.6 7.7 10.4 6.8
6. Crude Fibre (g) 6.1 5.1 5.9 5.1 4.9
7. Carbohydrates (g) 63 72 69 56 70
8. Fat (g) 1.9 2.6 2.8 3.2 2.9
9. Energy (Kcals) 302.7 361.8 332 294.4 333.3
10. Total Starch (g) 13.6 11.9 8.62 7.85 18.5
11. Amylose content (%) 6.8 10.8 12.4 4.4 4
Table 9: Proximate composition of the raw and processed foxtail millet flour (per 100 gms).