International Science Community Association International Research Journal of Biological Sciences 2278-3202 13 1 2024 02 10 Physical and cooking properties of rice and barnyard millet varieties 22 28 EN S. Sujitha 1 Dept of Public Health Dentistry, Public Health Forum, Ramapuram, Chennai-89, India Dhamodhar Dinesh 2 Dept of Public Health Dentistry, Public Health Forum, Ramapuram, Chennai-89, India M. Rajmohan 3 Dept of Public Health Dentistry, Public Health Forum, Ramapuram, Chennai-89, India R. Sindhu 4 Dept of Public Health Dentistry, Public Health Forum, Ramapuram, Chennai-89, India D. Prabu 5 Dept of Public Health Dentistry, Public Health Forum, Ramapuram, Chennai-89, India S. Sathiyapriya 6 Dept of Public Health Dentistry, Public Health Forum, Ramapuram, Chennai-89, India D.V. Hande 1 Shri Pundlik Maharaj Maharaj Mahavidyalaya, Nandura Rly, MS, India S.A. Shelke 2 Shri Shivaji Science College, Amravati, MS, India Joshi Shweta 1 Department of Foods & Nutrition, College of Home Science, G.B. Pant University of Agriculture & Technology, Pantnagar, Uttarakhand, India Srivastava Sarita 2 Department of Foods & Nutrition, College of Home Science, G.B. Pant University of Agriculture & Technology, Pantnagar, Uttarakhand, India > Research Paper 2023 11 1 2024 02 10 Study of physical and cooking properties provides valuable information on grain quality, which has bearing on its final product. Results of physical properties revealed that the thousand-kernel weight (g), thousand kernel volume (ml), bulk density (g/cc) and hydration capacity (g) of barnyard millet varieties were 3.18, 4.07, 0.80 and 0.50 for PRJ-1 variety and 2.75, 3.93, 0.68 and 0.52 for local cultivar. For rice varieties, the above-mentioned properties were 13.75, 9.53, 1.43 and 1.31 for Swarna variety and 11.38, 7.96, 1.42 and 1.23 for Mahsuri variety. The results on cooking quality of grains reveal that swelling power (g/g), water uptake ratio, increase in weight after cooking (%), solid loss (%), cooking time (minutes), amylose content (%) and gelatinization temperature (oC) of barnyard millet samples PRJ-1 variety and local cultivar were 2.82, 2.19, 119.6, 4.0, 13, 20.63, 75.43 and 2.81, 2.15, 115, 4.60, 13, 19.48 and 73.29, respectively. Except swelling power (g/g), water uptake ratio and cooking time, all cooking characteristics of barnyard millet samples differed significantly. The above cooking quality parameters for rice varieties Swarna and Mahsuri were 3.23, 2.26, 123.3, 3.16, 18, 21.38, 76.30 and 3.10, 2.22, 121.6, 1.85, 17, 20.03 and 75.6, respectively. Copyright@ International Science Community Association