Table 1 Crude composition of flour, and basic porridges and Pittu prepared using native, parboiled and roasted finger millet flour and coconut (per 100 g edible portion)

Protein

6.92 ± 0.53

7.71 ± 0.45

6.21 ± 0.32

3.33 ± 0.70

3.36 ± 0.41

1.11 ± 0.03

1.08 ± 0.02

1.09 ± 0.02

Fat

1.31 ± 0.02

1.52 ± 0.03

1.79 ± 0.02

8.36 ± 0.42

10.6 ± 0.49

7.65 ± 0.51

7.40 ± 0.46

7.20 ± 0.62

Fiber

3.41 ± 0.02

3.62 ± 0.03

3.23 ± 0.04

4.73 ± 0.06

5.22 ± 0.05

0.63 ± 0.01

0.66 ± 0.02

0.64 ± 0.01

Total ash

2.72 ± 0.25

2.91 ± 0.27

2.79 ± 0.31

0.23 ± 0.01

0.24 ± 0.01

0.10 ± 0.01

0.08 ± 0.01

0.09 ± 0.01

Moisture

10.0 ± 1.50

10.90 ± 1.80

8.50 ± 1.30

54.7 ± 2.10

54.07 ± 2.40

79.26 ± 1.56

79.63 ± 2.18

79.85 ± 2.31

CHO

75.64

73.34

77.48

28.65

26.51

11.25

11.15

11.13