PROCESSING, NUTRITIONAL QUALITY AND VALUE ADDED PRODUCTS OF KODO MILLET (Paspalum scrobiculatum)
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Date
2021-01-09
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University of Agricultural Sciences, Bangalore
Abstract
Minor millets play an important role in achieving food and nutritional security and also address life style disorders. The present study was undertaken to study the nutritional and storage quality of kodo millet and to develop value added products. Kodo millet rice had higher fibre content (6.12 g/100g), micronutrients viz. calcium, phosphorus, magnesium, iron, zinc, manganese and copper (39.63 mg, 378.79 mg, 91.07 mg 3.55mg, 2.08mg, 2.97mg and 1.57mg /100 respectively), phytonutrients viz. phytic acid, total polyphenols, tannins (225 mg/g, 143.57 mg CE/100 g, 5.05 % or 50.46 mg TAE/g) and good antioxidant activity (80.57% or 24.65 AAE/100 g) compared to kodo grits and flour.
Pulav, upma and roti were developed using kodo rice, grits and flour at 50%, 75% and 100% level and 50 per cent incorporated products were accepted at like very much level and were selected to develop RTC mixes. All macro and micro nutrients were higher in kodo millet RTC mixes compared to control mixes.The shelf life was assessed in terms of moisture content, microbial load, peroxide and free fatty acid values. The kodo rice, grits and flour were safe for consumption for six months. The developed mixes were safe for three months when packed in multi layered polypropylene covers at ambient temperature. The RTC pulav, upma and roti mixes were observed to possess the moderate glycemic
index (67.66, 59.82 and 61.01 respectively). Thus the general population can exploit nutritional and health benefits of kodo millet by including kodo millet products in their daily diet.