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Professor Jayashankar Telangana State Agricultural University, Hyderabad (Telangana State)

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Subject: Food Science and Technology × Author: DEEPTI RAO, V ×
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    ThesisItemOpen Access
    DEVELOPMENT OF READY TO SERVE CARROT JUICE AND IT’S BLENDS AND THEIR STORAGE STUDIES
    (ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD, 2004) DEEPTI RAO, V; ARUNA, K
    Ragi formes an important source of minerals like iron, calciyum, zinc in Indian diet, especially for people living under poor socio-economic conditions. But mere presence of minerals in a food is no indication of their bio availability. It is generally accepted that minerals from plant foods like cereals and millets are less available than minerals from animal foods. Many nutritionists have identified tannins and phytates as the major causes for reduced bio availability of these minerals. Tannins and phytate bind with protein and minerals like iron, calcium and zinc and form insoluble complexes thus rendering them unavailable for absorption. The commonly cultivated varieties of ragi are brown grained and are found to have high tannin and phytate content. The new strain of ragi is non-pigmented and white grained. The chemical analysis of the grain has shown that it has a higher content of protein and devoid of tannins than brown ragi grain. Therefore a study was undertaken to analyse the nutrient composition, IVSD, IVPD, In-vitro mineral availability (iron, calcium, zinc) and anti-nutrients (tannins and phytates) of white ragi and comparision was made with brown ragi. Four products malt, weaning mix, roti, sangati were prepared with white and brown ragi. There was a significant preference (P<0.05) in the overall acceptability of white ragi products when compared to brown ragi products. The proximate composition (Protein, fat, fibre) of white ragi grain and products were significantly higher (P<0.05) compared to that of brown ragi grain and products. Effect of processing increased the IVSD in both the varieties. However IVSD of white ragi grain and products were significantly higher (P<0.05) when compared to brown ragi grain and products. The IVPD of white and brown ragi grain improved in all the products when compared to raw grain. White ragi grain and products had higher IVPD values than brown ragi grain. Values obtained for total iron, calcium and zinc were higher in white ragi grain and products when compared to brown ragi grain and products. Mineral availability was shown to improve on germination followed by baking and boiling. White ragi grain and products had a higher mineral availability than brown ragi grain and products. This in-vitro study demonstrated that a decrease in phytates on processing was accompanied by greater mineral availability. Higher reduction of phytic acid in white ragi products resulted in a better availability of minerals than in brown ragi products. Process of germination found to enhance the mineral extractability compared to other processing methods. White ragi which was devoid of tannins showed higher protein digestibility and mineral availability than brown ragi which had a higher amount of tannins. Since it is observed that white ragi has a greater nutritional quality than brown ragi. Nutrition education to promote the consumption of white ragi would be of advantage in terms of both normal and therapeutic diets.