Effect of storage on milling and cooking quality of raw and parboiled kodo (Paspalum scrobiculatum L.)

Kodo, a neglected but useful grain, holds promise for future food security. As paddy is parboiled to improve milling, cooking and nutritional properties, similarly raw kodo grains were parboiled by soaking at 50°C for 3 h and steaming for 5, 10, 15 min followed by shade drying for 24 h. Raw and parboiled kodo samples were stored in polyethylene bags which were then kept in stainless steel containers. The stored samples were tested for milling and cooking qualities after 30, 60 and 90 days of storage. The storage of parboiled kodo continued to hold better milling and cooking quality in comparison to that of raw kodo.