Effect of Germination Period on the Physicochemical, Functional and Sensory Properties of Finger Millet Flour and Porridge

Fulufhelo E. Nefale, Mpho E. Mashau


The effect of germination period on the physicochemical, functional and sensory properties of finger millet flour and porridge was studied. Finger millet grains were germinated naturally at 0, 24, 48 and 72 h, oven dried at 60°C for 10 h and milled into four independent flour samples and porridge was also prepared from four flour samples. The result revealed significant (p<0.05) reduction in pH of finger millet flours from pH 6.24 to 5.72 while TTA increased significantly from 0.50 to 1.34% lactic acid equivalent with progressive in germination process from un-germinated to germination after 72 h. The viscosity of finger millet porridge decreased from 4777 of un-germinated finger millet flour to 420 cP of germinated finger millet after 72 h. There was an increase in Hunter L*, a* and b* colour values of finger millet flour samples with an increase in germination period although a* value did not show any significant (p<0.05) increase. In terms of the functional properties, there was significant (p<0.05) increase of the oil and water absorption capacity including the solubility of the germinated finger millet flour samples. Least gelation concentration significantly increased at 72 h of germination. However, germination period significantly reduced the bulk density and swelling power of the finger millet flour samples. Porridge prepared from germinated and un-germinated finger millet flours for 24 and 48 h were well accepted. Germination had positive effects on some physicochemical, functional and sensory properties of FM flour and porridge


: Finger millet, germination, porridge, functional properties, sensory evaluation

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DOI: https://doi.org/10.24203/ajas.v6i5.5466


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