Comparative Study of Malted and Unmalted Finger Millet (GIRA-2 Variety): Processing and Engineering Implications

Abstract

Malting is an important bioprocessing operation that alters the physical structure and nutritional composition of cereal grains, thereby influencing their processability. This study evaluated the effect of malting on the physical, gravimetric, and proximate properties of finger millet (Eleusine coracana L.) variety GIRA-2 from a food engineering perspective. Grains were subjected to controlled steeping, germination, and drying to obtain malted samples, while unmalted grains served as controls. Physical properties including grain dimensions, geometric mean diameter, sphericity, surface area, bulk density, true density, and porosity were determined using standard engineering methods. Proximate composition was analysed following AOAC (2019) procedures. All analyses were conducted in triplicate, and statistical differences were evaluated using independent t-tests (p ≤ 0.05). Malting significantly reduced bulk and true densities while increasing porosity, indicating improved hydration and milling behavior. An increase in crude protein and ash content was also observed, reflecting enhanced nutritional quality. The results demonstrate that malting improves both processing characteristics and nutritional attributes of finger millet, supporting its utilization in value-added and functional food applications.