Millet decortication

Ushakumari et al. (2007) developed a process for the preparation of expanded ragi. After parboiling and decortication, the grains were conditioned to 40% moisture, flattened in a roller flaker, and then toasted in salt maintained at 220-225 °C for 6 s. Shape factor (ratio of measurements on two peripendicular axes), the expansion ratio (ratio of the volume of expanded millet to that of the decorticated millet of equal weight), apparent bulk density (volume of known weight of expanded millet), and sensory characteristics were the criteria used. The optimum conditions to prepare a product with the highest expansion ratio was then determined. 

Shobana, S. and Malleshi, N. G. (2007). Preparation and functional properties of decorticated finger millet (Eleusine coracana).. Food Eng. 79, 529-538. 

Serna-Saldivar, S.O., Clegg, C., Rooney, L.W. 1994. Effects of parboiling and decortication on the nutritional value of sorghum (Sorghum bicolor L. Moench) and pearl millet (Pennisetum glaucum L.). Journal of Cereal Science 19 83-89. 

FIG U RE 7.12 Flowchart of the typical dry-milling process of sorghum or millets. Photograph depicts clockwise whole sorghum kernels, decorticated bran, and decorticated sorghum. 

FIGURE 7.13 Abrasive disc decorticator commonly used in sorghum- or millet-milling processes (courtesy of Intermech Engineering Ltd., Morogoro, Tanzania). 

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