Malting quality of new varieties of ragi (Eleusine coracana).

Malleshi, N. G. and Desikachar, H. S. R. (1979) Malting quality of new varieties of ragi (Eleusine coracana). Journal of Food Science and Technology, India, 16 (4). 149-150, 4 ref..

PDF JFST_16(4)_149-150.pdf Restricted to Registered users only Download (155kB)

Abstract

9 high yielding strains of ragi were evaluated for their malting quality for use in weaning foods as bran free malted flour. The unmalted ragi var. contained 6.3-8.3% protein and 9.7-14.9% bran. Yields of refined malt flour ranged from 62.8 to 70.8%. Of the var. tested Indaf 1, Indaf 9, Annapurna and Indaf 3 were found to be good malting var. as they possess good germinating capacity and high amylase activity with good yield of malted flour. Germination conditions (24 h soaking + 72 h at 25-26 degree C) are practical for application at a small-scale rural level.

Item Type:	Article
Uncontrolled Keywords:	BREED-; and malting quality of ragi, var.; MALTING-; MILLETS-
Subjects:	600 Technology > 08 Food technology > 05 Processing and Engineering 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:	06 Apr 2010 10:28
Last Modified:	06 Apr 2010 10:28
URI:	http://ir.cftri.res.in/id/eprint/6912

Actions (login required)

View Item