S:No: Parameters Pasting temperature (°C) Peak viscosity (cP) Trough viscosity (cP) Breakdown viscosity (cP) Final viscosity (cP) Setback viscosity (cP)
1. Boiling 48.25 23 21 2 30 9
2. Germination 49.55 70 21 49 32 11
3. Pressure cooking 48.35 31 29 2 44 15
4. Roasting 94.45 101 93 8 196 103
5. Raw 90.4 854 741 113 1235 494
Table 12: Pasting properties of the raw and processed barnyard millet flour.