DOI : 10.17577/IJERTV5IS010092
- Open Access
- Total Downloads : 780
- Authors : Dewendra Kumar , S. Patel, R. K. Naik, N. K. Mishra
- Paper ID : IJERTV5IS010092
- Volume & Issue : Volume 05, Issue 01 (January 2016)
- DOI : http://dx.doi.org/10.17577/IJERTV5IS010092
- Published (First Online): 05-01-2016
- ISSN (Online) : 2278-0181
- Publisher Name : IJERT
- License:
This work is licensed under a Creative Commons Attribution 4.0 International License
Study on Physical Properties of Indira Kodo-I (Paspalum Scrobiculatum L.) Millet
Dewendra Kumar
Department of Agricultural Processing & Food Engineering
SV College of Agril. Engg. and Technology & Research, IGKV, Raipur-492012, INDIA
S. Patel
Department of Agricultural Processing & Food Engineering
SV College of Agril. Engg. and Technology & Research, IGKV, Raipur-492012, INDIA
R. K. Naik
Department of Farm Machinery & Power Engineering SV College of Agril. Engg. & Technology & Research, IGKV, Raipur-492012, INDIA
N. K. Mishra
Department of Agricultural Processing & Food Engineering
SV College of Agril. Engg. and Technology & Research, IGKV, Raipur-492012, INDIA
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
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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'.
Key words: Physical properties, Kodo millet, moisture content, surface area, volume,true density, bulk density, porosity, angle of repose, spherisity
-
INTRODUCTION
Araka or Kodo millet (Paspalum scrobiculatum L.) was domesticated in India almost 3000 years ago. It is found across the old world in humid habitats of tropics and subtropics. It is a minor grain crop in India, and an important crop in the Deccan plateau. Its cultivation in India is generally confined to Gujarat, Karnataka, Chhattisgarh, Eastern Madhya Pradesh and parts of Tamil Nadu. In recent years, millets are recognized as important substitutes for major cereal to cope up with worldwide food shortage and to meet the demand of increasing population of both developing and developed countries. Kodo millet (Paspalum scrobiculatum L.) and little millet (Panicum miliare L.) are classified as coarse grains and cultivated
mostly in India, China, USSR, Japan and Africa [1]. Kodo grains are easily preserved and proved as a good famine reserve. Kodo grains contain 8.35% protein, 1.45% fat, 65.65% carbohydrate and 2.95% ash. It may be considered as nutria-cereal. Nutritionally it is comparable with other common cereals and in some respect it is superior to rice and wheat. The grain is recommended as a substitute for rice to the patients suffering from diabetes disease. Kodo grains provide cheap proteins, minerals and vitamins to poor people. India is worlds lagers producers of millets having production of 10,000 MT in 2011-2012. Chhattisgarh is also major producing state of millet specially the Baster region having production of 64 MT in 2011-12 [2].Production of Small millets in India 461.30 MT and Chhattisgarh 25.10 MT 2014-2015[3]. The knowledge of physical properties of millet seeds and how these properties are affected by the moisture content is important for design of suitable equipment to handling, transporting, processing, and storing the grains.
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MATERIALS & METHODS
The raw material Kodo was procured from S.G. College of Agriculture and Research Station, Jagdalpur (C.G.) for the present investigation. Grains were properly cleaned manually for removal of foreign matters such as dirt, stone, and chaff, immature and broken grain. Different properties of Kodo such as moisture content, size and shape, surface area, volume, sphericity, angle of repose, bulk density and true density were determined using standard techniques. In order to study the effect of moisture content on different physical and engineering properties of Kodo millet, the moisture content of the sample was determined.
Moisture content of the sample was determined by standard air oven method [4].The loss in weight was determined and moisture content was calculated using the following expression:
Moisture content, %(db) = Weight of moisture × 100 . . (1)
Weight of dry matter
For the measurement of seed Length (L), Width
(W) and Thickness (T), randomly 20 grains from each variety were selected for determination of L, W and T by using vernier caliper with a least count of 0.01mm.
Length-breadth ratio of the grains was determined using the following Formula:
Sphericity (Ø) is defined as the ratio of surface area (S) of having same volume (V) as that of the particle to the S of the particle. The sphericity is expressed in percent [6].
(L × W × T)13
= L . . . (6)
Bulk density (Bd) of paddy grains was determined by taking the weight of paddy in fixed volume [7].
d
d
B = W . . . (7)
V
The True density (Td) is defined as the ratio of mass of grain to the solid volume occupied. It is determined using liquid displacement technique [7]
Length bredth ratio = L
B
(2)
Td = M (8)
S
Where L = Length, mm; and b = breadth, mm; For measuring the Surface area (S) of millet grain,
the following formula was used [5].
BL2
Porosity was calculated as ratio of the difference in the grain and bulk densities to grain density and expressed in percentage [7].
S = (2L B) . . . (3)
Porosity () % = 1 Bd
(9)
Where, B= (WT)0.5, S = Surface area, mm2; L = Length, mm; W= width, mm;
Volume (V) was determined using the formula, proposed by [5].
B2L2
V = 6(2L B) . . . (4)
Size of the seeds was calculated with the following formula proposed by [6].
Td
The angle of repose was measured by slump cone method [8]. A cylinder was filled up to top with sample and inverted on a plane (paper) surface. The paper was taken out gradually and cylinder was raised vertically, thus conical shape of the material was formed. Angle of repose was calculated by using the following expression [9].
z
z
S = (L × W × T)13
. . . . (5)
= tan1 2(Ha Hb)
Db
. (10)
-
RESULT AND DISCUSSION
The results of different physical properties of Kodo grain with variation in moisture content in the range of 8.19 to 12.71 per cent on dry basis are presented in the following sub-sections.
Table 1:- Physical Properties of Kodo Millet
Treatment
Moisture content
%(db)
Length mm
Width mm
Thickness mm
Length breath ratio mm
Size mm
Sphericity
T1
8.19
2.61d
1.96c
1.33c
1.33a
1.90c
0.73c
T2
8.26
2.65c
2.02bc
1.37bc
1.31ab
2.00b
0.73c
T3
9.21
2.69b
2.11b
1.41b
1.27b
2.00b
0.74b
T4
9.63
2.72ab
2.18ab
1.41b
1.25c
2.03ab
0.75ab
T5
12.71
2.74a
2.23a
1.45a
1.23d
2.07a
0.76a
SEm
0.007
0.011
0.011
0.008
0.006
0.003
CD at 5%
0.025
0.0346
0.036
0.027
0.247
0.001
T1= 20 min roasting T2 = 24 h soaking T3 = 30 h soaking T4 = 10 min roasting T5 = raw Kodo
Length, Width and Thickness
It was observed that the length of Kodo increased with increasing moisture content. The length of Kodo varied from 2.61 to 2.74 mm. With respect to moisture content similar trends were observed width and thickness of Kodo varied from 1.96 to 2.23 mm and 1.33 to 1.45 mm, respectively.This was due to the fact that with the increase in moisture content the length width and thickness of the grain increased upon swelling which turn in increased in length width and thickness shown in (Table1) and (Fig. 1) A regression equation is observed with following relationship
L = 0.023 M + 2.454 (R2 = 0.691) (11) W = 0.52 M + 1.601 (R2 = 0.744) (12) T = 0.021 M + 1.188 (R2 = 0.746) (13)
Where, L = Length, mm; W = Width, mm; T = Thickness, mm; and M =Moisture content, % (db)
Similar increasing trends with increase in moisture
The negative sign shows the decrease in the length and breadth ratio in the experimental moisture range. Similar decreasing trends with increase in moisture content have been reported by [14] for Kodo millet.
Size
The size of Kodo increased from 1.90 to 2.07 mm. shown in (Table1) and (Fig. 3).This was due to the fact that with the increase in moisture content the size of the grain increased upon swelling, which turn in increased the diameters in all the three direction. The relationship
between size (Sz) and moisture content represented by the following equation
Sz = 0.026 M + 1.746 (R2= 0.601) (15)
Where, Sz = size mm; and M = moisture content %( db) Similar increasing trends with increase in moisture content have been reported by [15] for wheat and [16] for
finger millet.
Spherisity
The Spherisity of Kodo increases from 0.73 to
0.76 as the moisture content increased from 8.19 to 12.71 per cent (db). Shown in (Table1) and (Fig. 4)
content have been reported by [10] for millet and [11] for soybean, [12] for okra seed, [13] for soybean.
= 0.114 M –
0.258 (R2
= 0.910) . (16)
Length-breadth ratio
Length-breadth (L/B) ratio for Kodo grains varied from 1.33 to 1.23 mm .It was observed that with the increase moisture content the length-breath ratio of Kodo decreased. This result may be due to more expansion in breath as compared to the length with respect to moisture content. Shown in (Table1) and (Fig. 2)
The equation obtained can be represented as
Where, = Spherisity of Kodo; and M = Moisture content,
% (db).
Similar increasing trends with increase in moisture content have been reported by, [16] for finger millet, [11] for soybean and [10] for millet.
Surface area
Surface area of Kodo grains increased with the increase in moisture content. The value of Surface area was determined to be in the range of 9.06 to 11.53 m2. Shown
L/B = – 0.009 M2 -0.218 M +2.477 (R2 = 0.981) . (14)
in (Table2) and (Fig. 5)
S = 0.420 M + 6459 ( R2 = 0.652 ) (17)
Where, L/B = length and breadth ratio; and M = Moisture content % (db)
Where, S = Surface area of Kodo and M = Moisture content, % (db)
Principal diamendion, L, W, T ( mm)
Principal diamendion, L, W, T ( mm)
Similar increasing trends with increase in moisture content have been reported by [10] for millet and [16] for finger millet.
Thickness (mm)
Width (mm)
Length (mm)
Thickness (mm)
Width (mm)
Length (mm)
7.0
6.0
5.0
4.0
3.0
2.0
7.0
6.0
5.0
4.0
3.0
2.0
8.19
8.26
9.21
Moisture content % (db)
9.63
12.71
8.19
8.26
9.21
Moisture content % (db)
9.63
12.71
Length and breath ratio
(mm)
Length and breath ratio
(mm)
Fig.1: Effect of moisture content on Length Breadth and Thickness of Kodo grains
1.34
1.32
1.3
1.28
1.26
1.24
1.22
1.2
1.34
1.32
1.3
1.28
1.26
1.24
1.22
1.2
7
8
9
10
11
12
13
7
8
9
10
11
12
13
Moisture content %(db)
Moisture content %(db)
Size (mm)
Size (mm)
Fig. 2: Effect of moisture content on length and breadth ratio of Kodo grains
2.1
2.1
2.1
2.0
2.0
2.0
2.0
2.0
1.9
1.9
1.9
1.9
2.1
2.1
2.1
2.0
2.0
2.0
2.0
2.0
1.9
1.9
1.9
1.9
7
8
9
10
11
12
13
7
8
9
10
11
12
13
Moisture content % (db)
Moisture content % (db)
Fig. 3: Effect of moisture content on Size of Kodo grains
1.40
1.20
1.00
0.80
0.60
0.40
0.20
0.00
1.40
1.20
1.00
0.80
0.60
0.40
0.20
0.00
7
8
9
10
11
12
13
7
8
9
10
11
12
13
Moisture content %(db)
Moisture content %(db)
Spherisity
Spherisity
Treatment
Moisture content
%db
Surface area m2
Volume m3
Bulk density g/ml
True density g/ml
Porosity %
Angle of repose degree
T1
8.19
9.06d
2.59c
0.67a
1.20c
43.99c
25.28c
T2
8.26
10.08c
2.79bc
0.65ab
1.22b
46.57bc
25.45bc
T3
9.21
10.74b
3.09b
0.64b
1.22b
47.97b
25.72b
T4
9.63
11.06ab
3.24ab
0.64b
1.24a
48.65ab
25.92ab
T5
12.71
11.53a
3.46a
0.62c
1.24a
50.27a
26.05a
SEm
0.073
0.035
0.005
0.007
0.600
0.039
CD at 5%
0.024
0.115
0.016
NS
1.956
0.127
Treatment
Moisture content
%db
Surface area m2
Volume m3
Bulk density g/ml
True density g/ml
Porosity %
Angle of repose degree
T1
8.19
9.06d
2.59c
0.67a
1.20c
43.99c
25.28c
T2
8.26
10.08c
2.79bc
0.65ab
1.22b
46.57bc
25.45bc
T3
9.21
10.74b
3.09b
0.64b
1.22b
47.97b
25.72b
T4
9.63
11.06ab
3.24ab
0.64b
1.24a
48.65ab
25.92ab
T5
12.71
11.53a
3.46a
0.62c
1.24a
50.27a
26.05a
SEm
0.073
0.035
0.005
0.007
0.600
0.039
CD at 5%
0.024
0.115
0.016
NS
1.956
0.127
Fig.4: Effect of moisture content on Spherisity of Kodo grains Table 2:-Physical Properties of Kodo Millet
T1= 20 min roasting T2 = 24 h soaking T3 = 30 h soaking T4 = 10 min roasting T5 = raw Kodo
Volume
The value of volume was determined to be in the range of 2.59 to 3.46 m3. Statistical analysis showed the coefficient of variation as 2.016 percent in (Table2) and (Fig. 6). It can be observed that all the values are showing significant difference with each other.
V = 0.343 M 5.884 (R2= 0.626) . (18)
Where, V = Volume of Kodo and, M = Moisture content % (db)
Similar increasing trends with increase in moisture content have been reported by [10] for millet and [16] for finger millet.
Bulk density, True density and porosity
The bulk density, true density and porosity for Kodo millet determined at different moisture contents ranging from 8.19 to 12.71 per cent (db). The bulk density decreased from 0.67 to 0.62 g ml-1linearly with increase in moisture content, but true density and porosity increases with increase in moisture content from 1.20 to 1.24 g ml-1 and from 43.99 to 50.27 per cent, respectively. Shown in (Table2) and (Fig 7)
Bd = 0.008 M + 0.727 (R2=
0.773)
(19)
Td = 0.006 M + 1.159 (R2=
0.543)
(20)
= 1.077 M + 37.14 (R2=
0.705)
(21)
Bd = 0.008 M + 0.727 (R2=
0.773)
(19)
Td = 0.006 M + 1.159 (R2=
0.543)
(20)
= 1.077 M + 37.14 (R2=
0.705)
(21)
.
Where, Bd = bulk density g/ml; Td= True density g/ml;
= Porosity; and
M = Moisture content % (db)
Similar decreasing trends in bulk density and variation in true density with increase in moisture content have been reported by [14], [16] and [10] for Kodo grain, gram and for millet respectively. The change in porosity of the Kodo grain with the increase in moisture content is Similar increasing trends with increase in moisture content have been reported [18] for wheat.
Angle of repose
The Angle of repose for Kodo determined at different moisture contents ranging from 8.19 to 12.71 per cent (db) increase with increase in moisture content. Shown in (Table2) and (Fig. 8).The following regression line was fitted to the data, which adequately (R2=0.729) explains the relationship between the moisture content and angle of repose:
= 0.0148M + 24.26 (R2 = 0.729) (22)
Where, = angle of repose of Kodo, ° and M = Moisture content, % (db)
Similar increasing trends with increase in moisture content have been reported by [14] for Kodo grain, [10] for millet,
[18] for wheat and [19] for foxtail millet, little millet, Kodomillet, common millet, barnyard millet and finger millet.
18
18
12
12
6
6
Surface area (mm2)
Surface area (mm2)
.
7
8
9
10
11
12
13
7
8
9
10
11
12
13
Moisture content %(db)
Moisture content %(db)
0
0
Volume (mm3)
Volume (mm3)
Fig.5: Effect of moisture content on Surface area of Kodo grains
3.50
3.00
2.50
2.00
1.50
1.00
0.50
0.00
3.50
3.00
2.50
2.00
1.50
1.00
0.50
0.00
7
8
9
10
11
12
13
7
8
9
10
11
12
13
Moisture content % (db)
Moisture content % (db)
Bulk density ,True density
,Porosity ( %)
Bulk density ,True density
,Porosity ( %)
Fig.6: Effect of moisture content on Volume of Kodo grains
Bulk density
1.6
1.4
1.2
1.0
0.8
0.6
0.4
True density
Porosity
Bulk density
1.6
1.4
1.2
1.0
0.8
0.6
0.4
True density
Porosity
8.19 8.26 9.21 9.63 12.71
Moisture content %(db)
8.19 8.26 9.21 9.63 12.71
Moisture content %(db)
Fig.7: Effect of moisture content on Bulk, True density and Porosity of Kodo grains
26.4
26.2
26.0
25.8
25.6
25.4
25.2
26.4
26.2
26.0
25.8
25.6
25.4
25.2
7
8
9
10
11
12
13
7
8
9
10
11
12
13
Moisture content %(db)
Moisture content %(db)
Angle of Repose(degree)
Angle of Repose(degree)
Fig. 8: Effect of moisture content on Angle of Repose of Kodo grains
-
CONCLUSION
-
It was observed that the length width and thickness of Kodo increased with increasing moisture content. Also observed that with the increase moisture content the length-breath ratio of Kodo decreased. The size and sphericity of Kodo increased with the increase moisture content, Surface area and volume of Kodo grains increased with the increase in moisture content. The values of bulk density decrease but true density and porosity was increase with increase in moisture content. The Angle of repose was increase with increase the moisture content.
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