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WATER‐ABSORPTION CHARACTERISTICS OF VARIOUS PEARL MILLET CULTIVARS AND SORGHUM GROWN IN NORTHERN NIGERIA
Author(s) -
BADAU M.H.,
NKAMA I.,
JIDEANI I.A.
Publication year - 2005
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2005.00392.x
Subject(s) - cultivar , sorghum , absorption of water , arrhenius equation , pearl , activation energy , chemistry , absorption (acoustics) , materials science , agronomy , botany , biology , composite material , philosophy , theology
Ten pearl millet cultivars and one sorghum cultivar were evaluated for physical properties and chemical composition. Water‐absorption characteristics of these grains were also determined using Peleg's equation. Results indicated wide variations in thousand‐kernel weight and volume, grain hardness, percent floaters, in addition to considerable variations in protein, fat and crude fiber. Peleg's equation gave a reasonable fit to experimental data. Peleg constants K 1 were obtained for the pearl millet cultivars. Temperature dependence of the reciprocal of the Peleg constant K 1 was determined using an Arrhenius equation. Activation energies were in the range of 1.405–6.572 kJ/mol. A linear relationship was proposed to describe the relationship between the rate of absorbed water per unit change in temperature and activation energy.