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VOL. 11, ISSUE 1 (2026)
Effect of processing on physical and functional properties of brown top millet (Brachiaria ramosa)
Authors
Harini G, Shekhara Naik R
Abstract
Brown top millet (Brachiaria ramosa)
(BTM) is an underutilized small millet with high nutritional and functional
potential. The present study evaluated the effects of dehulling and germination
on the physical characteristics, cooking quality, and functional properties of
brown top millet. Physical parameters including grain dimensions, 1000-kernel
weight, bulk density, density, elongation ratio, and porosity were measured for
whole, dehulled, and germinated grains. Cooking quality was assessed through
water uptake, cooking time, and expansion ratio, while functional properties
such as bulk density, water absorption, oil absorption, and emulsifying
capacity were evaluated for the corresponding flours. Results revealed that
dehulling reduced grain size, 1000-kernel weight, and porosity, whereas
germination decreased density, bulk density and porosity. Water uptake and
cooking efficiency were higher in germinated grains, while dehulled grains
exhibited faster cooking than whole grains. Functional properties were
significantly influenced by processing: germinated flour showed higher water
and fat absorption capacities, whereas dehulled flour demonstrated improved
emulsifying properties. Overall, germination enhanced hydration and functional
behavior, whereas dehulling primarily affected grain dimensions and cooking
kinetics. The study provides comprehensive insights into how simple processing
methods modulate the physical, cooking, and functional properties of brown top
millet, informing its utilization in value-added foods.
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Pages:149-154
How to cite this article:
Harini G, Shekhara Naik R "Effect of processing on physical and functional properties of brown top millet (<i>Brachiaria ramosa</i>)". International Journal of Food Science and Nutrition, Vol 11, Issue 1, 2026, Pages 149-154
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