Millet Processing for Improved Stability and Nutritional Quality Without Functionality Changes

Whole millet adjusted to 15% moisture was gradually heated to 97'C over 12 min by passing through a steam-jacketed paddle conveyer to inactive lipid enzymes. Both processed and unprocessed millet were milled to 50% and 80% extraction flours. The 80% flour contained germ fractions. which resulted in much higher protein. lipid. thiamine. riboflavin. niacin. iron. zinc. available lysine. and protein efficiency ratios than the 50% flour. After 49°C storage. peroxide and fat acidity values were lower and flavor scores higher for processed than for unprocessed millet flours. No differences between processed and unprocessed flours were found in birefringence. water absorption and solubility. viscoamylograph values. or in their use in several traditional foods.