Abstract:
Finger millet (Eleusine coracana) is a nutritious grain whose traditional processing methods
have received inadequate application in modern processing to enhance its
commercialization. This study investigated how pressure and moisture content affected the
puffing yield, density, expansion ratio, colour, proximate composition, selected minerals and
antinutritive factors of popped finger millet grain. Grains were equilibrated at 15,18, or 21%
moisture content and popped at 120, 140, or 160 psi. The results show that progressively
raising the moisture content and pressure significantly (p≤0.05) increased the popping yield
and expansion ratio while reducing density. Pressure and moisture content interactions
significantly (p≤0.05) influenced the popping yield, expansion ratio and density. Popped grain
lightness and total colour difference significantly (p≤0.05) increased when the moisture
content was increased from 15% to 21 %. The redness and browning index were significantly
(p≤0.05) reduced when the moisture content and pressure were progressively raised from
15% to 21% and 120 psi to 160 psi respectively. Progressive increase of pressure and
moisture content, and their synergistic interactions significantly (p≤0.05) reduced the crude
fat and moisture contents of popped grain. Moreover, crude protein significantly (p≤0.05)
improved when pressure was increased. Zinc and iron and total phenol contents significantly
(p≤0.05) increased when the popping pressures and moisture content were progressively
raised from 120 psi to 160 psi, and 15% to 21% respectively. Phytates content declined
significantly (p≤0.05) when pressure was increased from 120psi to 140 psi or 160psi.Tannins
significantly reduced (p≤0.05) when the moisture content was raised from 15% to 21 %.
These findings demonstrate that popping finger millet can improve its nutritional value
making it a viable avenue for value addition.
Key words: Popped finger millet, Pressure, Moisture content, Physico-chemical properties.
