Physico-chemical and functional properties of nine proso millet cultivars

M. Singh, A. Adedeji, D. Santra

Research output: Contribution to journalArticlepeer-review

8 Scopus citations


Evaluation of the postharvest properties of nine proso millet cultivars was carried out to determine their physical and engineering properties, which are very useful for designing appropriate systems for process operations such as sorting, drying, heating, cooling, and milling. Nine cultivars of proso millet comprising waxy and non-waxy types, namely Cope, Earlybird, Huntsman, Minco, Plateau, Sunrise, Rise, Dawn, and Panhandle, were obtained from the Panhandle Research and Extension Center, University of Nebraska, Scottsbluff. Results showed significant (p < 0.05) differences in their physical properties, such as sphericity, volume, bulk density, porosity, and angle of repose, which ranged from 0.86 to 0.91, from 3.94 to 5.14 mm3, from 765.49 to 809.67 kg m-3, from 42.49% to 44.20%, and from 22.98° to 25.74°, respectively. The cultivars were also evaluated for their pasting and gelatinization properties, and high correlation was found between amylose content and onset temperature (r = -0.94), peak gelatinization temperature (r = -0.92), peak viscosity (r = 0.84), final viscosity (r = 0.91), and setback viscosity (r = 0.90). The understanding of these basic physical and functional properties of proso millet cultivars will form the foundation for processing them into value-added products.

Original languageEnglish
Pages (from-to)1165-1174
Number of pages10
JournalTransactions of the ASABE
Issue number3
StatePublished - 2018

Bibliographical note

Publisher Copyright:
© 2018 American Society of Agricultural and Biological Engineers.


  • Chemical properties
  • Pasting properties
  • Proso millet

ASJC Scopus subject areas

  • Forestry
  • Food Science
  • Biomedical Engineering
  • Agronomy and Crop Science
  • Soil Science


Dive into the research topics of 'Physico-chemical and functional properties of nine proso millet cultivars'. Together they form a unique fingerprint.

Cite this