Development of Barnyard Millet Based Products, their Acceptability and Nutritional Composition


Affiliations

  • University of Mysore, Department of Food Science and Nutrition, Mysuru, 570 006, India
  • University of Mysore, Department of Food Science and Nutrition, Mysore, Karnataka, 570006, India

Abstract

Barnyard millet is one of the hardest millet. The grains can be used as food and can be cooked similar to rice. The carbohydrate content is low and slowly digestible. This property makes the barnyard millet a natural designer food. The objective of the present investigation was to develop barnyard millet based products and to determine their nutrient composition. A total of seven products using barnyard millet, viz., fruit cake, paddu, instant dosa, puliyogare, gulab jamun, nutri bar and maddurvada were developed. Three of the above products were analysed for nutritional composition, while for remaining the nutritional value was computed for developing a nutrient database. All the prepared products were subjected to sensory analysis by 30 untrained panel members for evaluating the acceptability. Sensory analysis of all millet incorporated products showed that they were acceptable in comparison to control products prepared with traditional cereals. Nutritional composition of millet-based products was similar to control products for macronutrients and showed a higher content of micronutrients. Maddurvada was a baked product with a lesser fat content than the commercial fried product. Puliyogare prepared using only millet was found to be highly acceptable and was nutritionally superior. The sensory parameter of instant dosa prepared with millet was also acceptable. The study showed that preparation of various traditional products using barnyard millet did not affect the sensory parameters; hence, its use can be promoted for health benefits.

Keywords

Utilization of millet, high fiber, sensory quality, nutritional value, nutrient database

Subject Discipline

Food Science and Nutrition

Full Text:

References

Lohani, U. and Pandey, J.P. Study of milling characteristics of barnyard millet. Proceedings of the 42nd ISAE Convention held at CIAE, Bhopal, India, January, 2008.

Veena B. Nutritional, functional and utilization studies on barnyard millet. M. Sc. Thesis, University of Agricultural Sciences, Dharwad (Karnataka), India, 2003.

Arora, S. and Srivastava, S. Suitability of millet based food products for diabetics. J. Fd.Sci.Technol., 2002, 39, 423-428.

Ballolli, U., Chimmad, B.V., Bharati, P. and Nagnur, S. Development of nutty barnyard millet (Echinochloafrumantacea Link) cookies. NAIP: National Symposium Recapturing Nutritious Millets for Health and Management of Diseases, UAS, Dharwad, December, 2011b, 16-17, 42.

Gopalan, C., Rama Sastri, B.V. and Balasubramanian, S.C. Nutritive value of Indian foods, National institute of Nutrition, Indian Council of Medical Research (2010).

Asp, N.G., Johansson, C.G., Hallmer, H. and Siljestrom, M. Rapid enzymatic assay of insoluble and soluble dietary fiber. J. Agri. Fd. Chem., 1983, 31, 476-482.

Raghuramulu, N., Nair, K.M. and Kalyansundaram, S. A Manual of Laboratory Techniques. 2nd Ed. National Institute of Nutrition. ICMR, Hyderabad, India. 2003.

ISI. Indian standard guide for sensory evaluation of foods, part 2. Methods and evaluation cards. Indian Standard Institution, New Delhi. 1972, 9, 28.

Emmanuel, K. and Sackle, A. Nutritional and sensory analysis of millet based sponge cake.Int. J Nutri. Fd. Sci., 2013, 2, 287-293.10. Madalageri, D.M., Yenagi, N. B. and Karturiba, B. Physico-chemical changes of batter and Paddu of little millet during progress of soaking and fermentation. Fd. Sci. Res. J., 2013, 4, 12-19.

Vijayakumar, P.P. and Mohan Kumar, J.B. Formulation and characterization of millet incorporated composite flour. Int. J. Agri. Sci., 2009, 1, 46-54.

Vijayakumar, T.P. and Mohankumar, J.B. Quality evaluation of dosa from millet flour blend incorporated composite flour. Elixir. Fd. Sci., 2011, 34, 2624-2629.

Surekha, N., Naik R.S., Mythri, S. and Devi, R. Barnyard millet (Echinochloa frumentacea link) cookies: Development, value addition, consumer acceptability, nutritional and shelf life evaluation. IOSR. J. Envt. Sci., Toxicol. Fd. Technol., (IOSR-JESTFT). 2013, 7, 01-10.

Ranganna, B., Ramya, K.G., Kalpana, B. and Kumar, P.A. Nutri products from popped kodo and proso millet grains. Mysore. J. Agri. Sci., 2012, 46, 500-504.

Veena, B., Chimmad, B.V., Naik, R.K. and Shantakumar, G. Physicochemical and nutritional studies in barnyard millet. Karnataka. J. Agri. Sci., 2005, 18, 101-105.

Kulkarni, I.R, Naik, R.K. and Katarki, P.A. Chemical composition of minor millets. Karnataka. J.Agri. Sci., 1992, 5, 255-258.

Malagi, U., Shantakumar, G., Naik, R. and Jagadeesh, R.C. Cooking quality and acceptability of high yielding cultivars of prosomillet. Karnataka. J. Agri. Sci., 1997, 10, 434-439.

Geetha, K., Shivaleela, H.B., Gouramma, T.S. and Vaidehi, M.P. Processing and functional quality of baragu and product acceptability. Mysore. J. Agri. Sci., 1994, 28, 82-85.


Refbacks

  • There are currently no refbacks.