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Study on Physical Properties of Indira Kodo-I (Paspalum Scrobiculatum L.) Millet


Study on Physical Properties of Indira Kodo-I (Paspalum Scrobiculatum L.) Millet
Authors : Dewendra Kumar , S. Patel, R. K. Naik, N. K. Mishra
Publication Date: 05-01-2016

Authors

Author(s):  Dewendra Kumar , S. Patel, R. K. Naik, N. K. Mishra

Published in:   International Journal of Engineering Research & Technology

License:  This work is licensed under a Creative Commons Attribution 4.0 International License.

Website: www.ijert.org

Volume/Issue:   Volume. 5 - Issue. 01 , January - 2016

e-ISSN:   2278-0181

 DOI:  http://dx.doi.org/10.17577/IJERTV5IS010092

Abstract

Kodo millet (Paspalum scrobiculatum L.) is popularly comes in the category of coarse cereals and included in the broad category of cereals. Kodo millet is nutritionally superior to rice and wheat and presence of all the required nutrients, which make it suitable for industrial scale utilization in food stuff .It is also a good source of protein, carbohydrate and rich source of minerals, fibers, vitamins and micronutrients. Studies of engineering properties of variety Indira Kodo-I (Paspalum scrobiculatum L.) was conduct in moisture range from 8.19 to 12.71 per cent (db). It was found the length, width and thickness ranged from 2.61 to 2.74 mm, 1.96 to 2.23 mm and 1.33 to 1.45 mm, respectively. The length-breadth ratio ranged from 1.33 to 1.23, the size ranged from 1.90 to 2.07 mm, the Sphericity varied from 0.73 to 0.76. Surface area and volume ranged from 9.06 to 11.53 m2, 2.59 to 3.46 m3 respectively. It was further observed that the bulk density decreased from Kodo is 0.67 to 0.62 gml-1, and true density increased from 1.20 to 1.24 gml-1, porosity ranged from 43.99 to 50.27 per cent, the Angle of repose increased from 25°28' to 26°05'.

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