Journal of Agricultural Science and Food Research
Open Access

Department of Food Technology, Ethiopian Institute of Agricultural Research, Melkassa Agricultural Research Center, Ethiopia

Publications

• Research   
  A Comparative Study on Rheological, Functional and Color Properties of Improved Millet Varieties and Injera
  Author(s): Fikiru Dasa* and Ly Nguyen Binh
  
  Millets are important food crops in semi-arid and tropical regions of Africa and Asia. The cooking and eating quality of foods are determined by the rheological, functional and color properties of flours. In this research, four finger millet varieties (Axum, Padet, Tadese and Tesema) and one pearl millet variety (Kola-1) were collected. The aim of this study was to evaluate the rheological, functional and color characteristics of improved millet varieties grown in Ethiopia. A significant (p<0.05) variations were observed among the five millet flours in their pasting profiles. Pearl millet variety, Kola-1 showed the highest flour solubility (12.86%), pasting temperature (77.4°C) and the lowest flour swelling power (195.54 g/g), peak viscosity, trough viscosity, breakdown viscosity, setback viscosity, final viscosity and falling number with a values of 855 cP, 293.5 cP, 561.5 cP,.. View More»
  DOI: 10.35248/2593-9173.19.10.267

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