PHYSICOCHEMICAL PROPERTIES AND BAKING QUALITY OF FLOUR PRODUCED FROM MALTED FINGER MILLET (ELEUSINE CORACANA) ELEUSINE CORACANA) ELEUSINE CORACANA) ELEUSINE CORACANA)ELEUSINE CORACANA) ELEUSINE CORACANA) ELEUSINE CORACANA) ELEUSINE CORACANA) AND PEARL MILLET (PENNISETUM GLAUCUMPENNISETUM GLAUCUM PENNISETUM GLAUCUMPENNISETUM GLAUCUMPENNISETUM GLAUCUM PENNISETUM GLAUCUMPENNISETUM GLAUCUM PENNISETUM GLAUCUMPENNISETUM GLAUCUM PENNISETUM GLAUCUM PENNISETUM GLAUCUM)

Abstract

The study investigated the physicochemical properties and baking qualities of finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum) flours. The millet grains were obtained from Ganawuri Market, Jos Plateau State, Nigeria and were divided into two portions; raw millet flour and germinated millet flour. The results of the physicochemical properties revealed that the pH of the finger millet ranged between 7.90 and 8.50 and that of pearl millet between 7.6 and 8.3. The total titratable acidity (TTA) of finger millet ranged between 0.038 and 0.17 and that of pearl millet between 0.14 and 0.18 during germination. It was observed that as germination progresses, the pH value decreased, while the TTA value increased. The protein content of finger millet ranged between 7.81 % and 7.61 %, ash content 1.80 % and 1.84 %, moisture content 3.10 % and 3.14 %, crude fibre 5.54 % and 8.81 %, fat content 2.73 % and 3.84 %) and carbohydrate 75.70 % and 78.08 %), while the pearl millet protein ranged between 10.57 % and 11.87 %, moisture content 2.16 % and 4.50 %, crude fibre content 1.07 % and 2.55 %, fat content 2.30 % and 7.69 % and carbohydrate 74.41 % and 79.07 %. Germination was found to increase the protein and fibre content of both millet flours. The results from the functional properties revealed that pack bulk density increased from 0.79 % - 0.77 % in finger millet flour and also increased from 0.79 % - 0.81 % in pearl millet flour, loose bulk density decreased from 0.57 % - 0.46 % in finger millet flour and also decreased from 0.53 % - 0.46 % in pearl millet flour, swelling index increased from 0.47 % - 0.40 % in finger millet flour and also increased from 0.35 % - 0.40 % in pearl millet flour, water absorption capacity increased from 193.30 % - 230.00 % in finger miller flour and also increased from 156.70 % - 210.00 % in pearl millet flour, oil absorption capacity increased from 160.3 % - 183.3 % in finger millet flour and also increased from 120.00 % - 193.30 % in pearl millet flour, least gellation increased from 13.67 % - 16.00 % in finger millet flour and also increased from 13.33 % - 16.00 % in pearl millet flour. The results of mineral composition revealed that after germination, magnesium content decreased from 1763.5 ppm - 1616.60 ppm in finger millet while it increased from 1028.60 ppm - 1,070.60 ppm in pearl millet, calcium increased from 822.40 ppm - 4158.40 ppm in finger millet and also increased from 36.42 ppm - 92.42 ppm in pearl millet, sodium decreased from 510.00 ppm - 150.00 ppm in finger millet while it increased from 230.00 ppm - 380 ppm in pearl millet, potassium increased from 470.00 ppm - 2295.00 ppm in finger millet while it decreased from 4500.00 ppm - 2999.70 ppm in pearl millet, zinc decreased from 30.00 ppm - 20.00 ppm in finger millet and also decreased from 40.00 ppm - 39.00 ppm in pearl millet, iron decreased from 91.00 ppm - 74.00 ppm in finger millet and also decreased from 121.00