Table 3. Functional properties of malted millet blends with defatted soybean and cinnamon flours

Properties¹⁾	Malted millet blends²⁾
Properties¹⁾	MDSCB1	MDSCB2	MDSCB3
Bulk density (g/mL)	0.64±0.03^3)c	0.69±0.02^b	0.73±0.01^a
WAC (g/mL)	167.7±1.15^c	182.7±2.31^b	187.7±1.8^a
OAC (g/mL)	120.3±1.55^c	122.3±2.5^b	125.7±0.06^a
SC (%) at 70°C	297±1.00^a	299.7±2.08^a	300±1.00^a
SC (%) at 80°C	397±1.15^c	406.7±2.08^b	410±1.50^a
SC (%) at 90°C	365±0.57^b	437±1.00^a	441±2.31^a

Bulk density g/mL; WAC, water absorption capacity; OAC, oil absorption capacity; SC 70°C, swelling capacity at 70°C water; SC 80°C, swelling capacity at 80°C; SC 90°C, swelling capacity at 90°C.
MDSCB1, millet flour (75%) + defatted soybeans flour (20%) + cinamon flours (5%); MDSCB2, millet flour (65%) + defatted soybeans flour (30%) + cinamon flours (5%); MDSCB3, millet flour (55%) + defatted soybeans flour (40%) + cinamon flours (5%).
Values are mean±SD (n=3). Means with different superscript letters (^a-c) in the same row are significantly different (p<0.05) by Duncan’s multiple range test.