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Some physical and functional properties of finger millet (Eleusine coracana) obtained in sub-Saharan Africa

Show simple item record Ramashia, S.E. Gwata, E.T. Meddows-Taylor, S. Anyasi, T.A. Jideani, A.I.O. 2018-06-25T13:55:35Z 2018-06-25T13:55:35Z 2017
dc.identifier.citation Ramashia, S. E., Gwata, E. T., Meddows-Taylor, S., Anyasi, T. A., & Jideani, A. I. O. (2017). Some physical and functional properties of finger millet (Eleusine coracana) obtained in sub-Saharan Africa. Food Research International. doi:10.1016/j.foodres.2017.09.065 en
dc.identifier.issn 0963-9969
dc.description.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. en
dc.description.sponsorship Research and Innovation Directorate, The University of Venda grant number SARDF/16/FST/01; The Department of Agriculture, Forestry and Fisheries (DAFF) persal number PAY27433161006. en
dc.language.iso en en
dc.publisher Elsevier en
dc.rights © 2017 The Authors
dc.subject Finger millet en
dc.subject dimensional properties en
dc.subject functional properties en
dc.subject colour measurements en
dc.subject micro-structure en
dc.title Some physical and functional properties of finger millet (Eleusine coracana) obtained in sub-Saharan Africa en
dc.type Postprint Article en
dc.description.department Agriculture, Animal Health and Human Ecology en

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