Effect of soaking and malting on finger millet (EleusineCoracana) grain
Keywords:Soaking, Peleg model, water absorption, malting, protein content.
Hydration characteristics of finger millet were investigated at different temperatures of 30, 40, 50 and 60℃. The experimental data was fitted with Peleg model. The Peleg rate constant K1 was 0.0063 to 0.0010 h%-1. It is observed that K1 decreases with increasing temperature (30-60℃) and Peleg capacity constant K2 was 0.0022 to 0.0012 %-1. It was observed that K2 decreases with increasing temperature (30-60℃). The activation energy was in the range of 1.9-7.2 MJ mol-1 and decreased with increasing temperature(30-60℃). Finger millet malt was prepared at various germination times 8, 12, 16, 20 and 24 h. As germination time increases, the protein content also increases. The protein content was in the range of 14% -17.5%.
Keywords: soaking, Peleg model, water absorption, malting, protein content