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20112
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Subject: Food Science and Nutrition × End date: 2011 × Start date: 2011 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Physico-Chemical and Functional Properties of Little Millet (Panicum miliare), Development and Efficacy of Little Millet Based Sports Food
    (UAS Dharwad, 2011) Roopa U.; Kasturiba B.
    Millets are being recognized as potential future crops and little millet (Panicum miliare) is one of the minor millet. In the present investigation, the physicochemical and functional properties of local genotype and Sukshema, an improved variety were studied for developing little millet based sports food. The Sukshema genotype with better physico-chemical and functional properties was selected for the purpose. Roasted flours of little millet, soybean, sugar powder, skimmed milk powder and cardamom powder were mixed such that the energy from protein in the mix was more than 15, as per the guidelines of ICMR. The porridge from the nutri-dense sports food mix was highly accepted by the consumers and 46.15 per cent of them revealed that they would eat the product at every given opportunity. The sports food had a shelf life of more than 180 days in metallized polyester polyethylene packs at ambient conditions. Carbohydrate loading with sports food improved the endurance capacity of sports persons (n=31) by 15.55 per cent under fasting condition. The improvement in endurance capacity with sports food as pre-event meal over routinely consumed pre-event meal was 1-5 per cent. The sports food supplementation for 90 days significantly improved the anthropometric parameters, haemoglobin status and physical fitness components viz., flexibility (0.86%), cardiac efficiency score (4.69%), strength (7.27%) and endurance capacity (26.86%) of the supplemented group (n=16) compared to control group (n=15). The technology for production of sports food was transferred to a food industry which launched the product into the market with attractive packaging.
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    ThesisItemOpen Access
    Little Millet (Panicum miliare) Flakes : Development, Value Addition, Quality Evaluation, Consumer Acceptability and Commercialization
    (UAS Dharwad, 2011) Kavita S. Kotagi; Bharati V. Chimmad
    An investigation was undertaken to develop ready to eat (RTE) and ready to cook (RTC) little millet (Panicum miliare) flakes; explore value addition; evaluate physical and chemical parameters; assess nutritional, sensory and storage quality; study consumer acceptability and commercialization potentials. The RTE and RTC flakes standardized by batch processing were highly acceptable, recorded zero trans fats and possessed shelf life of more than six months. RTE flakes contained 7.45 g protein, 0.72 g ash, 0.14 g fat, 24.10 g dietary fiber, 61.42 mg iron and 2.00 mg linolenic acid. Pre process value addition with incorporation of garden cress seeds (Lepidium sativum), greengram dhal (Phaseolus aureus Roxb.) or linseed (Linum usitatissimum) increased iron, protein and omega-3 fatty acids to 65.83 mg, 9.63 g and 116 mg per 100g, respectively in the value added flakes. Post process value addition with butter, chocolate or spices resulted in acceptable extended products. Excellent commercialization potentials were recorded for value added RTE choco flakes among various consumer groups from both urban and rural locations. The RTC flakes recorded 7.51 g protein, 0.44 g total minerals, 22.40 g total dietary fiber and 32.23 mg iron per 100 g and exhibited glycemic index of 52.11. The flakes possessed excellent food applications in traditional and novel preparations. Post process value addition to RTC millet (kheer mix) recorded higher b carotene (736 μg/100g) storability of more than six months and was highly acceptability. The IVPD ranging from 74.04 to 78.56, IVSD 74.00 to 92.80 per cent and iron bioavailability of 0.11 to 0.23 mg per 100 g were recorded. Community compliance for the RTC and RTE flakes indicated excellent utilization potentials. The cost of production of RTE and RTC flakes were Rs. 145 and Rs. 39 per kg, respectively.