Optimization of Milling Characteristics of Kodo and Little Millet for Development of Value-Added Products

The current research aimed to improve the milling quality of millets by applying hydrothermal pre-treatment. The pre-treatment parameters taken were; soaking temperature (30 to 70 degrees C) and soak-ing time (1-3 h). After drying the pre-treated millets up to 10-12% (w.b.) moisture content, the millets were milled and the milling qualities were assessed. The optimum values of soaking temper-ature and time were recorded as 61.29 degrees C ad 2.92 h and, 65.36 degrees C and 2.98 h for kodo millet and IP: 203.8.109.20 On: Fri, 19 May 2023 15:33:48 little millet, respectively alongwithCopyright:correspondingAmericanvalusScientificof dehllingPublishersand milling efficiency as 92.94 and 69.7% and, 89.55 and 63.91%. Thereafter, the pre-treated millets at optimized conditions were Delivered by Ingenta taken for the determination of cooking characteristics and development of value-added product. The developed products were found to be nutritive and, were highly appreciated by the expert during its sensory evaluation.