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

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.