Decorticated finger millet (Eleusine coracana) and a process for preparing the decorticated finger millet
AssigneeCouncil of Scientific and Industrial Research
InventorNagappa Gurusiddappa Malleshi
Life of this patent
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Abstract
The present disclosure provides decorticated finger millet (Eleusine coracana) and processes for preparing decorticated finger millet. In one implementation, decorticated finger millet is prepared by hydrating the millet near to its saturation moisture content and heat treating the hydrated millet to induce starch gelatinisation, rupture of granular structure, formation of lipid amylose complex and healing of cracks present in the endosperm. Controlled drying of the heat-treated millet may induce retrogradation of starch, hardening of endosperm tissue and reduction in the intactness of the endosperm with seed coat. This dried millet is moistened and short-tempered then passed through an abrasive mill to detach the seed coat.
Claims14
A decorticated finger millet having the following physicochemical characteristics:
- (a)
- Appearance:
- Spherical and opaque
- (b)
- Color:
- Light Cream
- (c)
- Whiteness Index:
- 10.8
- (d)
- Hardness:
- about 7.1 Kg/cm2
- (e)
- 1000 kernel weight:
- about 2.6 g
- (f)
- 1000 kernel volume:
- about 1.7 ml
- (g)
- Protein:
- about 6.3 g/100 g
- (h)
- Fat:
- about 0.9 g/100 g
- (i)
- Minerals:
- about 1.0 g/100 g
- (j)
- Acid insoluble ash:
- about 0.07 g/100 g
- (k)
- Calcium:
- about 1.80 g/100 g
- (l)
- Dietary Fiber:
- about 14.7 g/100 g
- (m)
- Available carbohydrate (% by difference):
- about 66.5 g/100 g
- (n)
- Phosphorous:
- about 109 mg/100 g
- (o)
- Phytate (%):
- about 142 mg/100 g
- (p)
- Polyphenols (mg %) (Catechin equiva-
- about 67 mg/100 g
- lent):
- (q)
- Cooking time:
- about 5 minutes.
A process for decorticating finger millet (Eleusine coracana), said process comprising:
- (a) hydrating the millet near to its saturation moisture content;
- (b) heat treating the hydrated millet to induce starch gelatinisation, rupture of granular structure, formation of lipid amylose complex and healing of cracks present in the endosperm;
- (c) controlled drying the heat-treated millet to induce retrogradation of starch, hardening of endosperm tissue and reduction in the intactness of the endosperm with seed coat;
- (d) moistening and short tempering the millet obtained from step “c” to impart leathery texture to the seed coat, and
- (e) passing the millet thus obtained through an abrasive mill to detach the seed coat.
A decorticated finger millet having the following physicochemical characteristics:
- (a)
- Appearance:
- opaque
- (b)
- Color:
- light cream
- (c)
- Hardness:
- about 7.1 Kg/cm2
- (d)
- Protein:
- about 6.3 weight percent
- (e)
- Fat:
- about 0.9 weight percent
- (f)
- Minerals:
- about 1.0 weight percent
- (g)
- Acic insoluble ash:
- about 0.07 weight percent
- (h)
- Dietary Fiber:
- about 14.7 weight percent
- (i)
- Available carbohydrate
- about 66.5 weight percent
- (% by difference):
- (j)
- Swelling at 30° C.:
- about 190 percent
- (k)
- Swelling at 80° C.:
- about 270 percent
- (l)
- Cooking time:
- about 5 minutes.
Dependencies are inferred from the claim text.