Storage quality of little millet (panicum miliare ) and diversification of utilization of little millet through hydrothermal and baking technologies
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Date
2013
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UAS Dharwad
Abstract
The study was undertaken to evaluate local cultivars (Malli savi and Kari savi) and
high yielding varieties (Sukshema, COSa-(4) and JK-8) for physico-chemical and nutritional
qualities and to develop of value added little millet products through hydrothermal and
baking technologies. The local cultivar Malli savi was found to be superior followed by high
yielding variety Sukshema. The storage of local cultivar of little millet for duration of 18
months exhibited better nutritional, milling and cooking qualities. The significant changes
were observed for protein content, total dietary fiber total phenols and phytic acid content
during storage. Significant decline was also observed for in vitro protein digestibility, in vitro
starch digestibility, amylose, soluble amylose, swelling power, solubility and soluble
proteins. The hydrothermal treatment with initial soaking temperature of 700 C for 3 hr and
steaming at 1100 C for 20 min was found to be optimum with improved head rice yield (92.39
%) with lower breakage (0.98%). Hydrothermally treated little millet rice was translucent
shiny, firm, fluffy and non sticky. These characteristics were preferred properties by the
consumer. Hydrothermal treatment improved the nutritional profile and enhanced therapeutic
property, processing quality and shelf life. Incorporation of little millet at 10 and 30 per cent
was organoleptically acceptable and enhanced the nutritional profile by increasing dietary
fiber, iron, zinc, copper and phosphorus by 19, 94, 29, 70 and 28 per cent respectively. The
study concludes that economic value of the local staple cereal can be enhanced through
suitable technologies as therapeutic food and little millet has potential of designing basic
functional food for better health.