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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 1
First page : (117) Last page : (123)
Article doi: :

Physico-Chemical Properties and Nutritional Factors of Kodo Millets

Muragod P. P.*, N. V. Muruli, Siddarodha Padeppagol and Kattimani A.

Department of Food Science and Nutrition,
Akka mahadevi women’s university, vijayapura. Jnanashakti Campus, Torvi,
Bijapur – 586101 (Karnataka State)
*Corresponding Author E-mail:
Received: 23.12.2018  |  Revised: 29.01.2019   |  Accepted: 8.02.2019  



Kodo millet is one the ancient grains ofthe world, In India different kinds of traditional foods made from small millet grains from staple diet for many rural and urban households. Kodo millet is rich in carbohydrate and crude fiber. Mullets are nutritionally superior than other cereals. Kodo millet grains were evaluated for physico chemical properties employing standard procedure. Kodo millet is light yellow in color, small seeded (1.7mm) with thousand grain weight volume and density of 2.8 g, 1.2ml and 1.84 respectively. The mean hydration capacity of the grains was 0.54% with an index of 24.52. Swelling capacity of the grains was 0.55% with an index of 42.30. Kodo millet grains cooking quality requiring short duration (12minutes) Nutrient composition of kodo millet provide essential macro and micro nutrients, the nutritional analysis is estimated by AOAC method. Nutrient composition of carbohydrate, moisture, fiber, protein and fat is 64.3g, 11.2%, 8.3g, 8.1g and 1.3g respectively, minerals like phosphorus, calcium and Iron is 16mg, 32mg and 0.5mg respectively.

Key words: Kodo millet, Decortications, Germination, Fermentation

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Cite this article: Muragod, P.P., Muruli, N.V., Padeppagol, S. and kattimani, A., Physico-Chemical Properties and Nutritional Factors of Kodo Millets, Int. J. Pure App. Biosci.7(1): 117-123 (2019). doi: