Microwave Assisted De-husking of Foxtail Millet

Sunil C. K.; Neeraja Chacko

doi:10.52151/jae2018554.1666

Authors

Sunil C. K. Indian Institute of Food Processing Technology, Pudukottai Road, Thanjavur, India Author
Neeraja Chacko College of Indigenous Food Technology, Konni, Pathanamthitta, India Author

DOI:

https://doi.org/10.52151/jae2018554.1666

Keywords:

Foxtail millet, microwave, de-husking yield, head yield, broken percentage

Abstract

A study was conducted to determine the effect of microwave pre-treatment on de-husking characteristics and quality parameters of foxtail millet. Foxtail millet was treated at three microwave power levels (900 W, 720 W and 540 W) for three different exposure time (120 s, 100 s and 80 s). Increase in grain surface temperature from 64.68˚C to 81.66˚C and decrease in de-husking time from 191 s to 88 s were observed with increase in microwave power level and exposure time. De-husking yield increased initially with increase in microwave power and exposure time, reaching a maximum of 85.64 % (720 W, 120 s), and thereafter decreased. The lowest de-husking yield of 72.12 % was observed at 900 W and 100 s exposure time. The increase in broken content from 0.20 % to 19.61 %, and reduction in head yield from 99.80 % to 85.40 % was observed with increase in microwave power and exposure time. The colour change was not significant (@ p≤0.05) in all the treatments. Cooking time of the de-husked grain decreased with increase in microwave power level and exposure time from 544 s to 442 s. De-husking yield of 91.97 % was predicted at optimal conditions of 732 W microwave power and 80 s exposure time.

Author Biographies

Sunil C. K., Indian Institute of Food Processing Technology, Pudukottai Road, Thanjavur, India

Assistant Professor,
Neeraja Chacko, College of Indigenous Food Technology, Konni, Pathanamthitta, India

P.G. Student,

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