Studies on the suitability of roller flour mill, hammer mill and plate grinder for obtaining a refined flour from malted ragi (Eleusine coracana).

Malleshi, N. G. and Desikachar, H. S. R. (1981) Studies on the suitability of roller flour mill, hammer mill and plate grinder for obtaining a refined flour from malted ragi (Eleusine coracana). Journal of Food Science and Technology, 18 (2). 37-39, 8 ref..

PDF JFST_Vol.18(2)_37-44.pdf Restricted to Registered users only Download (261kB)

Abstract

Ragi (Eleusine coracana) germinated for 72 h was malted and converted into white flour after moist conditioning using (i) roller flour mill, (ii) hammer mill, and (iii) plate grinder. Yields obtained were 57, 64 and 66%, resp. Chemical composition of flours obtained in break rolls, reduction rolls, total flour, residues and that of wet processing residue is given. The 3 fractions obtained in milling of malted ragi using (ii) and (iii) are tabulated. Refined flour was almost free from bran, adequate in Ca (about 250 mg %) but slightly low in protein (4.5-5.5%). Bran residues were wet processed to extract an edible fraction with 5-8% yield; this fraction was fairly rich in protein, minerals and P. Flour from (i) was whitest followed by (ii) and (iii). A relative estimate of minute traces of bran in refined flour was made colorimetrically by pigment extraction procedure.

Item Type:	Article
Uncontrolled Keywords:	MILLING-; ragi, milling of; MILLETS-
Subjects:	600 Technology > 08 Food technology > 04 Milling 600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Oct 2010 05:14
Last Modified:	28 Dec 2011 09:55
URI:	http://ir.cftri.res.in/id/eprint/6786

Actions (login required)

View Item