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Professor Jayashankar Telangana State Agricultural University, Hyderabad (Telangana State)
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ThesisItem Open Access DEVELOPMENT AND EVALUATION OF VALUE ADDED EXTRUDED PRODUCTS WITH PEARL MILLET(ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY RAJENDRANAGAR, HYDERABAD, 2009) DIVYA SINGH; Kamini DeviPearl millet and other millets viz., finger millet, proso millet, kodo millet, foxtail millet, barnyard millet and little millet are considered as coarse grains and cultivated mostly in Asian and African countries. Pearl millet and other millets like sorghum have been used for savoury snacks and convenience traditional foods like ladoo, mathari, panjiri and vermicelli etc. There is a need to try out new products in order to increase demand for such grains which have low prestige value. The major constraints for the wide spread utilization of millet are its coarse fibrous seed coat, coloured pigments, characteristic astringent flavour and poor keeping quality of the processed products (Desikachar, 1975). Various studies carried out by Reichert (1979), Pawar and Parlikar (1990), Akingbala (1991) reported that pearling or debranning of millet overcomes some of the constraints and also improves its nutritional quality as well as consumer acceptability. Potential exists for convenience foods as they are value added and convenient to use products for school going children, adolescents and old age people, working women and housewives both in rural and urban areas (Chaudhary, 1993). Harper (1981) described extrusion cooking as a process where by thermal energy is either transferred from a heater through a barrel and/or generated by viscous dissipation at a high temperature and short time. Extruders can be regarded as bioreactors in which thermal and shear energies are applied to raw food ingredients containing mainly starches, protein and lipids. Extrusion cooking which is a HTST (high temperature short time) process is a very efficient processing technology which enables the manufacture of a wide variety of food products on the basis of grain and is used extensively in dairy products (Millowere, 1985). Patel et al (1992) have expressed that inspite of greater availability, low cost and comparatively good nutritional value, use of pearl millet in food product development is very low as compared to that of wheat and maize. In order to promote the utilization of pearl millet and create demand for the millet, the present study was carried out. Value added extruded products using pearl millet were developed and the product best accepted by a sensory panel and by young consumers was identified. Physical parameters of the best product i.e., weight, volume, density, texture, colour were evaluated using standard methods. In the present study, pearl millet was used as the basic ingredient for preparation of extruded products and to study the processing which gives better product. In order to identify the appropriate process, first the pearl millet grain procured from local market was processed by three primary processing treatments – dehulling, blanching and popping. In the present study also processed pearl millet was combined with defatted soya flour to obtain a product with a good amino acid balance. This product gave good results in sensory and in consumer evaluation study carried out with 100 boys and girls. The panelists as well as school children preferred the extruded product with salt taste more than the sweet taste. Combination of millet and legume improved the acceptability and also nutritional value of the product. It opened a new avenue for the consumers in the low income groups for nutritional food. The relevance of such a study becomes very important since processed pearl millet grits can be used to prepare better products of higher shelf life. The study also opens new areas of research since the product developed can be scientifically tested for nutritional evaluation and quality after processing the grain. Since millets are mostly utilized as food grains by low income group, this study will help in promoting the grain for use in a form which will have ready market and create demand and form a base for commercial product development as a low cost nutritional snack.