Effect of germination period on physiochemical properties of elite finger millet varieties

Finger millet is an important cereal crop in Africa, where it plays role nutrition and food security. The purpose of this study was to determine the effect germination period on physicochemical properties elite finger varieties. Axum, Meba, Tadesse Tessema varieties were soaked for 24 h germinated 24, 48 72 at room temperature (23.2 ± 2.6°C) relative humidity (37.91 8.17%), before being oven-dried milled into four different flour samples. Results showed that as increased, shoot length, percentage, loss, total titratable acidity protein content while pH value, ash fat decreased from 6.43 5.97, 2.41 1.67 mg/100 g respectively. In all varieties, color L increased significantly (P < 0.05), but colors a (redness) b decreased. According findings, improved flours.