Effect of Drying Temperature and Pretreatment on Protein Content and Color Changes during Fluidized Bed Drying of Finger Millets (Ragi, Eleusine coracana) Sprouts

Abstract

Value addition to several agri-products such as grains, beans, and millets can be achieved by sprouting followed by thermal treatment. These value-added products can then be suitably formulated and fortified using cost-effective technologies so that they may be used as instant food, weaning food for babies, or functional food. Finger millets, used extensively by Asian and African communities, were studied. Sprouted finger millets were blanched (using hot water and steam) and dried using a fluidized bed dryer. This led to quality enhancement in terms of higher protein content, digestibility, and bioavailable micronutrients. The drying of sprouted millets (ragi in this case) over the temperature range of 40–70°C was studied. Later, the effect of infrared and pan roasting was studied to determine its effect on protein content and other sensory parameters. Dehydrated sprouted finger millets flour can be used for making noodles, papads, unleavened bread, and several other Indian cuisines such as idli, chakli, porridge, and gruel for newborns.

Keywords:

• Color change
• Drying kinetics
• Protein content
• Roasting
• Sprouted finger millets