ABSTRACT
Milling is a size reduction process that can be achieved by dry and wet methods. The major steps of dry milling are conditioning, tempering, debranning, polishing, grinding, etc. This method of milling is used to produce whole grain flour, refined flour, and intermediate products such as semolina, and middlings. Wet milling involves soaking the grains in water for 24–48 hours followed by grinding using abrasive mills, disc mills, or pin mills. This milling method separates the grain into three components, i.e. seed coat, germ, and endosperm. The products obtained from the primary processing and milling (flour, semolina, middlings, etc.) further need secondary processing (baking, cooking, flaking, frying, puffing, popping, extrusion, fermentation, roasting, malting, etc.) to convert them to a consumable product. The secondary processing operations also increase the nutritional and organoleptic properties of foods. The procedures involved in millet milling and subsequent processing are covered in detail in this chapter.
