Abstract:
The study determined the physical properties of finger millet (FM) (Eluesine coracana)
grains and the functional properties of FM flour. Physical properties such as colour attributes,
sample weight, bulk density, true density, porosity, surface area, sample volume, aspect ratio,
sphericity, dimensional properties and moisture content of grain cultivars were determined.
Water absorption capacity (WAC), bulk density (BD), dispersibility, viscosity and microstructure
of FM flours were also evaluated. Data collected were analyzed using SPSS
statistical software version 23.0. Results showed that milky cream cultivar was significantly
higher (p < 0.05) than other samples in sample weight, bulk density, true density, aspect ratio
and sphericity. However, pearl millet, used as a control, was significantly different from FM
flour on all dimensional properties. Moisture content of milky cream showed higher
significant difference for both grains and flours as compared to brown and black grain/flours.
Milky cream cultivar was significantly different in L*, b*, C*, H* values, WAC, BD and
dispersibility for both FM grains and flours. Data showed that brown flour was significantly higher in viscosity than in milky and black flours. Microstructure results revealed that starch
granules of raw FM flours had oval/spherical and smooth surface. The study is important for
agricultural and food engineers, designers, scientists and processors in the design of
equipment for FM grain processing. Results are likely to be useful in assessing the quality of
grains used to fortify FM flour.
