Table 2 Open in new tab Pasting...

Parameters

RFM

MFM

FFM

UFM

REC

FEC

UEC

Breakdown (cP)

305.10^b ± 5.09

165.35^a ± 23.40

763.35^d ± 26.94

506.35^c ± 7.70

12.53^b ± 7.42

2.07^a ± 2.93

12.03^b ± 0.00

Peak viscosity (cP)

345.25^b ± 10.81

175.00^a ± 19.65

2019.50^d ± 103.94

624.85^c ± 1.90

12.55^b ± 7.42

2.81^a ± 1.90

12.80^b ± 0.00

Final viscosity (cP)

49.18^b ± 8.83

11.49^a ± 4.29

1275.00^d ± 87.68

139.85^c ± 11.52

4.56^a ± 2.50

10.25^b ± 0.39

11.93^c ± 0.00

Pasting temperature (°C)

93.35^b ± 0.07

92.30^a ± 0.28

94.95^c ± 0.07

93.30^b ± 0.00

94.85^b ± 0.35

90.65^a ± 5.02

94.85^b ± 0.07

Peak time (min)

20.45^a ± 0.07

20.20^a ± 0.42

25.35^b ± 0.49

20.50^a ± 0.00

17.40^b ± 9.05

18.90^b ± 4.94

11.65^a ± 0.07

Setback (cP)

296.10^b ± 1.97

163.55^a ± 23.97

744.50^d ± 16.54

484.95^c ± 9.54

14.33^b ± 0.96

13.07^b ± 1.50

0.86^a ± 0.00

Trough viscosity (cP)

256.00^b ± 3.95

153.90^a ± 27.71

511.25^d ± 61.16

366.45^c ± 19.16

14.29^b ± 0.98

12.33^b ± 2.53

0.09^a ± 0.00

Table 2

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Pasting properties profile of unprocessed and processed finger millet and edible cricket flour samples.

Parameters	RFM	MFM	FFM	UFM	REC	FEC	UEC
Breakdown (cP)	305.10^b ± 5.09	165.35^a ± 23.40	763.35^d ± 26.94	506.35^c ± 7.70	12.53^b ± 7.42	2.07^a ± 2.93	12.03^b ± 0.00
Peak viscosity (cP)	345.25^b ± 10.81	175.00^a ± 19.65	2019.50^d ± 103.94	624.85^c ± 1.90	12.55^b ± 7.42	2.81^a ± 1.90	12.80^b ± 0.00
Final viscosity (cP)	49.18^b ± 8.83	11.49^a ± 4.29	1275.00^d ± 87.68	139.85^c ± 11.52	4.56^a ± 2.50	10.25^b ± 0.39	11.93^c ± 0.00
Pasting temperature (°C)	93.35^b ± 0.07	92.30^a ± 0.28	94.95^c ± 0.07	93.30^b ± 0.00	94.85^b ± 0.35	90.65^a ± 5.02	94.85^b ± 0.07
Peak time (min)	20.45^a ± 0.07	20.20^a ± 0.42	25.35^b ± 0.49	20.50^a ± 0.00	17.40^b ± 9.05	18.90^b ± 4.94	11.65^a ± 0.07
Setback (cP)	296.10^b ± 1.97	163.55^a ± 23.97	744.50^d ± 16.54	484.95^c ± 9.54	14.33^b ± 0.96	13.07^b ± 1.50	0.86^a ± 0.00
Trough viscosity (cP)	256.00^b ± 3.95	153.90^a ± 27.71	511.25^d ± 61.16	366.45^c ± 19.16	14.29^b ± 0.98	12.33^b ± 2.53	0.09^a ± 0.00

Parameters	RFM	MFM	FFM	UFM	REC	FEC	UEC
Breakdown (cP)	305.10^b ± 5.09	165.35^a ± 23.40	763.35^d ± 26.94	506.35^c ± 7.70	12.53^b ± 7.42	2.07^a ± 2.93	12.03^b ± 0.00
Peak viscosity (cP)	345.25^b ± 10.81	175.00^a ± 19.65	2019.50^d ± 103.94	624.85^c ± 1.90	12.55^b ± 7.42	2.81^a ± 1.90	12.80^b ± 0.00
Final viscosity (cP)	49.18^b ± 8.83	11.49^a ± 4.29	1275.00^d ± 87.68	139.85^c ± 11.52	4.56^a ± 2.50	10.25^b ± 0.39	11.93^c ± 0.00
Pasting temperature (°C)	93.35^b ± 0.07	92.30^a ± 0.28	94.95^c ± 0.07	93.30^b ± 0.00	94.85^b ± 0.35	90.65^a ± 5.02	94.85^b ± 0.07
Peak time (min)	20.45^a ± 0.07	20.20^a ± 0.42	25.35^b ± 0.49	20.50^a ± 0.00	17.40^b ± 9.05	18.90^b ± 4.94	11.65^a ± 0.07
Setback (cP)	296.10^b ± 1.97	163.55^a ± 23.97	744.50^d ± 16.54	484.95^c ± 9.54	14.33^b ± 0.96	13.07^b ± 1.50	0.86^a ± 0.00
Trough viscosity (cP)	256.00^b ± 3.95	153.90^a ± 27.71	511.25^d ± 61.16	366.45^c ± 19.16	14.29^b ± 0.98	12.33^b ± 2.53	0.09^a ± 0.00

Note. Values represent mean ± standard deviation of triplicate measurements. Different letters within a row are significantly different at p ≤ .05. cP = centipoise; RFM = raw finger millet; MFM = malted finger millet; FFM = fermented finger millet; UFM = ultra-sonicated finger millet; REC = raw edible cricket; FEC = fermented edible cricket; UEC = ultra-sonicated edible cricket.

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