Date Available


Year of Publication


Degree Name

Master of Science in Biosystems and Agricultural Engineering (MSBiosyAgE)

Document Type

Master's Thesis


Agriculture; Engineering


Biosystems and Agricultural Engineering

First Advisor

Dr. Akinbode A. Adedeji

Second Advisor

Dr. Michael Montross


Due to climate change, water scarcity, increasing population and rising food prices, agriculture and food security has been affected worldwide. Cereal grains being a major part of world food supply also act as important energy source in human diet. In order to counter food insecurity, alternative grains are being explored, and millet being drought-resistant has the potential to serve as an alternative grain due to its comparable nutritional composition with other major cereals and its gluten free proteins. The evidence that gluten sensitivity is one of the increasing food intolerances is driving an increasing demand for gluten-free foods. However, gluten is a structure building protein essential for optimum dough development. Therefore, obtaining high-quality gluten-free bread (GFB) is a technological challenge. Due to lack of research about proso millet, this study investigates the physical properties of nine different cultivars to help in equipment design and significant difference was observed in dimensions, sphericity, volume, surface area, bulk density, porosity and angle of repose. This study also focused on characterization of proso millet starch and effect of acid and hydrothermal modification on native starch was observed. We were also interested in determining the rheological properties of millet based gluten free formulation with different hydrocolloids, and the quality attributes of bread made from them. Dough undergoes deformation during preparatory processes which was evaluated with the application of rheology. And the final baking parameters such as bread volume, texture, color allowed correlation between rheological and baking performance. This study has helped us to better understand millet potential in different industries including starch and bakery and in designing equipment and storage structures.

Digital Object Identifier (DOI)