Formulation of little millet (Panicum millare) based composite mix and its quality evaluation
Loading...
Date
2010
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
UAS, Dharwad
Abstract
The present investigation was undertaken in the Department of Food Science and
Nutrition, University of Agricultural Sciences, Dharwad. Composite mixes were developed
using little millet or cereals (wheat, rice and sorghum), pulses (green gram dhal and bengal
gram dhal), oilseed (peanut) and green leafy vegetables (amaranthus or chakramuni) by
employing roasting and dehydration techniques. Out of six formulations tried four mixes had
amaranthus or chakramuni leaves and two contained garden cress seeds. The formulated
mixes were tested for physical characteristics, nutrient composition, In vitro Protein
Digesibility (IVPD), In Vitro Starch Digesibility (IVSD) acceptability and shelf life mix in
aluminium laminated pouches for a period of six months at ambient temperature. Higher
proportion of particles (59.89-72.82) in all six formulations were of 180-250μ. Little millet
mixes had significantly higher swelling power (4.77-5.44g/g) and dispersability (78.15-
79.25%). Multigrain mixes possessed higher moisture (5.67%), protein (14.85%) and ash
(2.14%) compared to little millet based mixes (5.58, 13.79 and 2.03%). Crude fat (7.60%),
carbohydrates (70.12%) and energy (404 Kcal) content were higher in little millet based
mixes. Amaranthus incorporated mixes had higher iron content (6.61-8.76mg/100g).
Multigrain mix with amaranthus had better IVPD (70.4%) and IVSD (115.56mg glucose/g).
Little millet based mix possessed higher total (16.55%) and insoluble (11.25%) fiber, while
multigrain mix had higher soluble fiber (6.45%). Little millet mix had excellent shelf life to
60 days, while multigrain mix had storage life of 105 days with better sensory scores. Though
there was increase in moisture and peroxide value during storage, the increase was within the
permissible limits of BIS (10% and 10meq/kg fat respectively). Little millet mix with
amaranthus leaf powder was highly appreciated in the form of thalipattu and laddu by a panel
of judges. It can be concluded that little millet can be utilized in the form of composite mix
similar to multigrain mix.
Description
Keywords
Food Science and Nutrition