Physical and Chemical Characteristics of Depigmented Oven Dried Dehulled Millet Flours

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dc.contributor.authorAdgidzi, Eunice Asheobin
dc.contributor.authorAni, Jane Chinyelu
dc.contributor.authorKarim, Roselina
dc.contributor.authorGhazali, Hasanah Mohd
dc.date.accessioned2025-01-06T17:22:56Z
dc.date.available2025-01-06T17:22:56Z
dc.date.issued2018
dc.departmentAdana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi
dc.description.abstractThe physical and chemical characteristics oven dried millet flour from dehulled milletsoaked in different media was studied. Depigmented oven dried dehulled millet flour wasproduced by soaking dehulled millet in different solutions; water, 1% NaCl, 1% Na2CO3,and 1% citric acid. All samples were soaked in their respective solution for 12h, dried inthe oven at 60oC for 6h then milled into flour and sieved through 710?m mesh size. Thephysical properties of oven dried dehulled millet; colour had L* (whiteness value), a*(redness values), and b* (yellowness values) that differed significantly ranging from66.74 to 84.21, 0.85 to 1.43, and 6.89 to 12.69 respectively. The minimum, mean andmaximum particle size distributions of samples ranged from 9.53 to 23.41?m, 29.09 to50.15?m and 59.46 to 176.01 ?m respectively. Starch granules in micrographs of ovendried depigmented millet flours were irregular, compact and polygonally shaped.Gelatinization properties of oven dried millet flour; the onset temperature (To), peaktemperature (Tp), end set temperature (Te) and enthalpy varied significantly ranging from70.15 to 97.65 o C, 79.48 to 102.31 o C, 83.30 to 104.96 o C, and 6.70 to 28.41 (J/g)respectively. Chemical properties comprising of moisture, fats, ash, protein, crude fiber,pH, total titratable acidity, pH of soak solution, phytates and tannins varied significantlyranging from 10.19 to 10.88%, 4.27 to 4.61%, 0.71 to 1.19%, 7.25 to 8.67%, 1.00 to1.08%, 4.35 to 8.45, 0.001 to 0.084%, 3.32 to 9.93, 0.60 to 0.62, 1.84 to 6.45mg/g and3.06 to 6.68 mg/g respectively. Depigmenting dehulled millet by soaking in 1% Na2CO3impaired the colour of sample ODMF2 while depigmenting dehulled millet grains bysoaking in 1% citric acid solution for 12 h improved colour of sample ODMF1.
dc.identifier.doi10.24925/turjaf.v6i8.1022-1029.1924
dc.identifier.endpage1029
dc.identifier.issn2148-127X
dc.identifier.issue8
dc.identifier.startpage1022
dc.identifier.trdizinid323345
dc.identifier.urihttps://doi.org/10.24925/turjaf.v6i8.1022-1029.1924
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/323345
dc.identifier.urihttps://hdl.handle.net/20.500.14669/568
dc.identifier.volume6
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectBeslenme ve Diyetetik
dc.subjectGıda Bilimi ve Teknolojisi
dc.titlePhysical and Chemical Characteristics of Depigmented Oven Dried Dehulled Millet Flours
dc.typeArticle

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