Table 2.
Pasting profile of the flour.
| Sample | PV (RVU) | Trough (RVU) | BV (RVU) | FV (RVU) | SB (RVU) | PT (min) | P. Temp (°C) |
|---|---|---|---|---|---|---|---|
| Run 3 | 390.00 | 387.00 | 3.0 | 840.00 | 461.00 | 7.00 | 91.25 |
| Run 7 | 462.00 | 442.00 | 20.00 | 975.00 | 533.00 | 5.47 | 89.60 |
| Run 13 | 358.00 | 354.00 | 4.00 | 782.00 | 428.00 | 6.67 | 90.45 |
| Control | 1616.00 | 936.00 | 680.00 | 1906.00 | 970.00 | 6.07 | 88.85 |
*PV − Peak viscosity, BV − Breakdown viscosity, FV − Final viscosity, SB − Setback, PT − Peak time, P. temp − Peak temperature. Run 3 = Pearl millet 75.956%, Kidney beans 17.692%, Tigernut 6.352%. Run 7 = Pear millet 85.000%, Kidney beans 10.000%, Tigernut 5.000%. Run 13 = Pearl millet 75.000%, Kidney beans 20.000%, Tigernut 5.000%. Control = 100% wheat flour.