The Effect of Cooking on the Nano-Sized Crystallites in Finger Millet and Barley using Waxs Data

Finger millet and barley malt flours, as well as their blends, were cooked and the hydrolysates
were spray dried. These samples along with native millet and barley flours were used
for recording X-ray diffraction data in the range 2q = 2 to 40°. Using an in-house line profile
analysis (LPA) program based on the Fourier method, the nano-sized crystallite dimension
along with the intrinsic strain present in these cereals have been estimated for the first
time. The effects of hydrolyzing the malts and their blends on the nano-sized crystallites
have been discussed.