Milling, popping and malting characteristics of some minor millets.

14 var. of (i) foxtail millet (Setaria italica), 2 var. each of (ii) proso millet (Panicum miliaceum) and (iii) barnyard millet (Echinochloa frumentacia), and 1 var. each of (iv) little millet (Panicum miliare) and (v) kodo millet (Paspalum scorbiculatum) were analysed for proximate composition, and for milling, popping and malting characteristics (yield, vol. expansion, % germination, and alpha-amylase activity on germination). The hot paste viscosity of the malt flours was 30-74 cP for (i) and (ii), 140-190 cP for (iii), 92 cP for (iv) and 710 cP for (v). Crude fibre content was negatively correlated with yield of polished grains; the relationship between 1000-kernel wt. and vol. of popped grains was highly significant. Amylose content was negatively correlated with vol. expansion of popped grains. alpha-Amylase activity of malt samples had a positive relationship with Ca and starch contents of the seeds.