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The Effect of Pre-processing on the Nutritive, Physical, and Sensory Properties of Proso Millet

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dc.contributor.advisor Duizer, Lisa
dc.contributor.author Sarker, Abir
dc.date.accessioned 2015-01-20T18:47:03Z
dc.date.available 2015-01-20T18:47:03Z
dc.date.copyright 2015-01
dc.date.created 2015-01-05
dc.date.issued 2015-01-20
dc.identifier.uri http://hdl.handle.net/10214/8715
dc.description.abstract Millet is a small seeded grain that is highly nutritious, gluten free and has a low glycemic index. However, it is underutilized in North America as consumers find the taste unappealing. This study examined the use of pre-processing on proso millet and its effect on the nutritive, physical, and sensory properties. Germination maintained the nutritive value of millet. The expected glycemic index increased as rate of germination increased, from 46.5-60.8. Descriptive analysis showed decortication led to mild flavour. The germinated samples were rated highest for sweetness; however this was not enough to mask the bitterness, which also increased. Phenolic content in decorticated millet significantly reduced (p>0.05), whereas they increased in the germinated samples. This could have contributed to the stronger bitter taste perceived. Germination was not successful in improving the flavour of millet, however decorticated millets flavour was enhanced by reducing negative sensory properties. en_US
dc.description.sponsorship International Development Research Centre (IDRC) en_US
dc.language.iso en en_US
dc.title The Effect of Pre-processing on the Nutritive, Physical, and Sensory Properties of Proso Millet en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Food Science en_US
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