Effect of Solid State Fermentation on Swelling Power and Solubility of Finger Millet (Eleusine coracana)

Effect of solid state fermentation on swelling power and solubility of finger millet (Eleusine coracana) was assessed by varying process variables such as initial pH (4.5–7), inoculum concentration (10–30 ml/100 g of substrate), temperature (25–35°C) and time (2–6 days). According to the results, restricted swelling power of 12–20.04 and solubility of 7.25–13.5 per cent were observed. The maximum swelling power and solubility were 20.04 and 13.5 per cent, respectively. A second order polynomial equation was fitted and the R² (0.98 and 0.98) and adjusted R² (0.96 and0.96) and lower CV (2.42 and 3.65) were obtained. The adequate precision of the equation for swelling power and solubility was 31.59 and 23.81, respectively. Predictability of developed model was assessed by predicted R² (0.91 and 0.90) and PRESS (11.43 and 10.1) value.