Physical, functional and cooking properties of PRSW 43 finger millet

The knowledge of some physical, functional and cooking properties of millets is an important tool for designing agricultural machines and equipment for planting, harvesting, processing, developing novel products, packaging, and storage. In the present study PRSW 43 finger millet can easily transported and stored because of its weight and volume i.e., 1.82g and 1.4ml per 1000grains respectively. Also the grain was too small which has a thickness of 1.30mm. The grain was white in color, the L, a* and b* values are 61.18, 3.20 and 25.47 respectively, it was suitable for bakery and confectionery products and the children can easily accept this millet as the normal finger millet was dark in color. The husk percentage was low compared to other millets i.e., 6.33% and the grain was strong as there was minimal breakage during milling. Bulk density is a function of the closeness of packaging, bulk density of PRSW 43 finger millet was observed as 0.76g/ml. The grain has high gelatinization temperature that is 90C, so the beverages prepared from this grain can withstand pasteurization without any change in structural composition.