Journal of AgriSearch, 7(2):97-103 * MONIKA MATHUR , ANJU KUMARI AND RAJBALA GREWAL ISSN : 2348-8808 (Print), 2348-8867 (Online) https://doi.org/10.21921/jas.v6i02.18105 An Open Access International Peer Reviewed Quarterly Physical and functional properties of different cereals, pulses, millet and oil seeds *Center of Food Sc. and Tech., College of Agri. Engg. and Technology, CCS Haryana Agricultural University, Hisar, India *Corresponding author email : moni0483@gmail.com The physical and functional properties of selected cereals, pulses, millets and oil seeds were studied. Physical properties of oat, barley, sorghum, chickpea, groundnut, flaxseed, finger millet, amaranth, maize, sesame seed ranged from 0.74 to 527.40 g Thousand seeds weight, 0.39 to 0.79 g bulk density, 0.002 to 0.45g/seed hydration capacity, 0.32 to 1.81 hydration index, 0.001 to 0.16 ml/seed swelling capacity and 0.13 to 0.56 swelling index. Water absorption capacity (2.36%) of sesame seed, gelation capacity (15.50%) of amaranth, emulsifi- cation capacity (52.56%) of flaxseed, swelling power (127.5%) of flaxseed, foam capacity (42.44%) of sesame seed and foam stability (99.29%) of finger millet was significantly higher. Finger Millet, amaranth and flaxseeds are high in mineral content. Oat and barley contain higher amount of dietary fiber. All these tested grains can be used for preparation of different types of nutritious products with better physical qualities. Cereals, millets, oilseed, pulses, pseudo cereals KEYWORDS ABSTRACT INTRODUCTION 97 T he need for high protein and high fiber food with functional constituents is gaining popularity worldwide due to increasing health risks, as these help in tackling challenges of hunger, starvation and other persistent diseases ( ). Cereal grains, pulses & oil seed like Oat, rice barley, sorghum, chickpea, groundnut, sesame seed, flaxseed, and amaranth are thought of to be one of the foremost vital sources of macromolecule, carbohydrates, vitamins, minerals and fiber for individuals all over the globe. More over, they are used as sources of indigestible carbohydrates that besides promoting many helpful physiological effects may by selection stimulate the expansion of lactobacilli and bifidobacteria gift within the colon, thereby acting as prebiotics ( ). Cereals contain soluble fiber (such as 6-glucan and arabinoxylan), oligosaccharides (such as galacto and fructo-oligosaccharides) and resistant starch, and so are suggested to fulfill the prebiotic construct ( ) . All the nutritious food products are generally prepared using cereal grains, pulses and oil seeds. The major features of these substances are texture, structure, mouth feel, bulk, and plenty of other characteristics favored for unique finished food products, more people are willing to consume various whole grain foods, particularly foods such as whole grain bread and granola bars over other food items. ( ). They not only provide nutrition, but also confer health promoting effects in food, such as anti-carcinogenic, anti-microbial, and antioxidant properties ( Adebo ). To develop products from all these grains pre processing is required like roasting, popping, puffing, rolling and flaking. For better pre processing like roasting, popping, puffing, rolling and flaking, better physical and functional properties are required ( ). MATERIALS AND METHODS The present study was carried out in Center of Food Science and Technology, CCS Haryana Agricultural University, Hisar. Procurement of material Genotype of barley (BH-393,BH-946), Sorghum (HJ-541, HC-308), chickpea (HC-1, C-235) Oat (HJ-8, OS-6) and were procured from the Department of Genetics and Plant Breeding, College of Agriculture, CCS HAU, Hisar. Groundnut (GNH-4, GNH-804) was procured from the Regional Research Station, Bawal. Other ingredients like maize, finger millet, amaranth seeds, sesame seeds and were procured from local market, Hisar. Preparation of sample All grains like barley, chickpea, oat, sorghum and groundnut varieties were cleaned to remove extraneous grains, weeds, soil, dust and other foreign materials. Then grains were conditioned, dried and grounded to flour. Physical Properties of cereal grains and legume Oat, rice, barley, sorghum, chickpea, groundnut, sesame seed, flaxseed, and amaranth seeds were evaluated for the physical properties i.e. 1000 kernel weight, bulk density, hydration index and swelling index. Mahajani, 2020 Kellow et al., 2014 Slavin, 2013; Andersson et al., 2014 Combest and Warren, 2018 Costabile et al., 2008; and Gabriela, 2020 Mahajani, 2020 Interactive effects of the polyphenols and fiber on gut microbiota and associated benefits to colon health and against systemic inflammation ARTICLE INFO Received on Accepted on Published online 31-03-2020 28-05-2020 10-06-2020 : : :