Raw, boiled, germination and toasted flours from millet (Eleusine coracana) seeds were analyzed for functional properties. The raw sample contained 8% least, gelation, 750% water absorption, 142% oil absorption, 10% foaming capacities, 14cm oil emulsion and 5cm foaming stabilities which collapsed after 15 3 3 min. Boiling improved water absorption, oil absorption, least gelation capacities and oil emulsion stability. Germination and toasting significantly reduced the functional properties. The raw and boiled samples may be useful in some food formulations.
