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20151
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Subject: Food and Nutrition × Author: Takhellambam Ranjita Devi × End date: 2017 × Start date: 2015 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Development and Quality Evaluation of Minor Millet Based Innovative Food for Health Security of Elderly
    (University of Agricultural Science, Dharwad, 2015-09) Takhellambam Ranjita Devi; Chimmad, Bharati
    An investigation was undertaken to know food preferences of free living elderly, in and around Dharwad; to process and evaluate quality of ready to cook (RTC) millet flakes and food mix for elderly; to assess consumer acceptability and storage quality of the RTC millet flakes and the food mix and to study the impact of dietary intervention of the food mix among elderly. Variation in food preference of elderly across gender, age, location, education, occupation and income levels was observed. Health status of majority of the elderly was moderately affected. Dietary pattern and food problems varied. Physico-functional parameters of millets and flakes varied for the selected millets viz., little (Panicum miliare), proso (Panicum miliaceum), barnyard (Echinochloa frumentacea L.) and ragi (Eleusine coracana L.). The developed RTC millet flakes were small, irregular in shape and size, dry, crisp and light. Variation in flake recovery, physico-functional, cooking properties and nutrient composition was observed. In vitro protein and starch digestibility of 56.8 to 70.7 per cent and 44.39-62.29glucose/min with in vitro glycemic index of 63.2 to 73.0 was observed among the millet flakes. Avalakkis of all RTC millet were acceptable in terms of appearance (6.25-8.37), color (6.12-8.62), texture (6.00-8.50), taste and flavour (6.37-8.50) and overall (5.87-8.37). However, little millet avalakki was highly accepted with storability of four months and was microbially safe. Food mix based on RTC little millet flakes developed for elderly recorded 9.83g protein, 1.26g fat, 20.80g total dietary fiber, 50.56g carbohydrate, 253kcal energy and 27.17mg iron. The food mix recorded in vitro protein and starch digestibility of 60.90 per cent and 34.99mg glucose/min, respectively and exhibited in vitro glycemic index of 58.92. Consumer acceptability of food mix was excellent, possessed storability of six months and was microbially safe. Dietary intervention of the food mix among elderly revealed significant reduction in total cholesterol (14.93%), LDL cholesterol (17.53%), LDL/HDL ratio (20.62%) and significantly increased in HDL cholesterol (3.84%).