BROWNTOP MILLET BASED VALUE ADDED READY-TOEAT\ READY-TO-COOK FOOD PRODUCTS
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Date
2023-05-11
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University of Agricultural Sciences, Bangalore
Abstract
The present study was undertaken to assess browntop millet and development ready to eat / ready to cook value added products. Browntop millet grains were evaluated for their physico-chemical properties and processing methods like germination and popping. The 1000 grain weight, length, breadth, bulk density, true density and porosity values of browntop millet rice were found to be 2.40 g,1.94 mm,1.35 mm,0.83 g\ml,1.36 g\ml and 39.12 per cent, respectively. The values for the protein, fat, crude fiber, ash, carbohydrate and energy were found to be 15.75 g, 1.3 g, 3.47 g, 0.45 g, 72.27 g and 363 Kcal, respectively. The study showed that per 100 g of Browntop millet rice the calcium, phosphorus, Iron, zinc, copper and manganese values were 32.10 mg, 295 mg, 8.25 mg, 1.9 mg,1.42 mg and 1.88 mg, respectively. Germination Percentage of browntop millet was 96 per cent with germination time and grain soaking time of 24 hours. Popping percentage was found to 18.6 per cent. Ready to eat and ready to cook products such as energy bar, pasta, vermicelli upma mix and kesari bath mix were developed and best accepted in sensory evaluation from 20 per cent to 75 per cent incorporation of browntop millet. The products were stored at room temperature and evaluated for storage quality parameters like moisture content, peroxide value, microbial load. Energy bar was safe up to 30 days. Vermicelli upma mix, pasta and kesari bath mix were safe up to 45 days, 60 days and 90 days, respectively.