Development and Storage Quality of Foxtail Millet (Setaria italica) LADDU
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Date
2016-06
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University of Agricultural Sciences, Dharwad
Abstract
Foxtail millet (Setaria italica) is one of the most important food crops of semi-arid tropics, originated from China and now planted all over the world. It is the second most widely planted species of millet. Nutritional analysis revealed that moisture, fat, protein, crude fibre, ash and carbohydrate of raw foxtail millet flour was 8.53, 4.29, 13.01, 7.92, 2.78 and 65 per cent respectively. However, after roasting process, there was decrease in the moisture, fat, protein, crude fibre, ash and carbohydrate of foxtail millet flour i.e. by 0.81, 4.13, 11.46, 7.13, 2.64 and 72.28 per cent respectively. Laddu are ball-shaped sweets popular in the Indian Subcontinent. Laddus are made of flour, ghee and sugar with other ingredients that vary by recipe. They are often served at festive or religious occasions. Hence, an attempt was made to develop foxtail millet based laddu. Standardization trials indicated that acceptable foxtail millet laddu could be developed by incorporating 50 per cent foxtail millet flour, 50 per cent bengal gram dhal flour, 45 per cent ghee, 75 per cent sugar powder and 40 minutes roasting time in the standard laddu recipe. The developed laddu had good binding property and was highly acceptable by sensory evaluation. Nutritional analysis of foxtail millet laddu revealed that protein, fat, crude fibre, ash and carbohydrate of 11.61, 17.52, 2.64, 1.11 and 66.85 per cent respectively. The mineral composition of developed laddu include calcium (9.34 mg/100 g), iron (2.72 mg/100 g), zinc (0.44 mg/100 g), copper (0.18 mg/100 g) and manganese (0.60 mg/100 g). The developed foxtail millet laddu was acceptable and could be stored well upto 75 days. Developed foxtail millet laddu was accepted and preferred by the consumers. Thus, the study presented an upshot of potential as income generating activity among the women entrepreneurs which is profitable and cost effective.