Abstract: Two techniques of milling (milling with wooden mortar and milling with hammer grinder) for the production of millet flours were compared in term of physical, biochemical and nutritional aspects and digestibility of the produced flours. A batch of millet grains with candle (Pennisetum glaucum L. R.BR) was purchased from a local market for flour production, while the flour digestibility tests were achieved with an enzymatic crude extract get from gastric juice of and snails (Archachatina marginata). The different rough flours obtained from both milling techniques showed significant differences (p<0.05) in their granulometric profiles and their biochemical composition. The mortar milling gave flours with higher contents in dry matter, ash and sugars (total and reducing sugars) than hammer grinder one, excepted for total carbohydrates and starch. In addition, each flour fraction obtained after sieving rough flours also presented significant differences (p<0.05) in the biochemical composition and the digestibility. The flours with large particles (0.315 and 0.630 mm) had highest dry matter content and ash, but the flour with small particles (0.160 mm) was rich in soluble sugars, total carbohydrates and most digestible.
Brou Kouakou , Camara Fatou , N`Dri Yao Denis , Akaffou N`Guessan Lucien Marius and Djeni N`Dede Theodore , 2008. Effect of Two Milling Techniques and Flours Particle Size on Some Physicochemical Properties of Millet Flour. Journal of Food Technology, 6: 231-236.