PHYSICO-CHEMICAL CHARACTERISTICS AND DEVELOPMENT OF VALUE ADDED PRODUCTS FROM LITTLE MILLET {Panicum miliare L.)
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Date
2007-10-09
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE
Abstract
Little millet {Panicum miliare L.) is grown throughout India and consumed as
cooked rice. Study on Physico-chemical characteristics and development of value added
products from little millet {Panicum miliare L.) was undertaken to increase millet
consumption. Eight prelreatmental interventions, provender mill and rubber roll sheller were
used for dehusking to obtain rice. Cooking, physico-chemical, nutritional, phytochemical,
storage quality and texture analysis were done using AOAC and other standard procedures.
Eighteen products were standardized after sensory evaluation and economics of processing
of little millet into rice was calculated. Brown rice obtained using rubber roll sheller.
Provender mill gave higher dehusking efficiency (82.53 per cent). Parboiling and steaming
of grains before milling increased dehusking, milling efficiency and head rice yield. Cost
incurred to convert one kg. millet into rice was Rs. 0.23 (provender mill) and Rs. 8.65
(rubber roll sheller). Cooking time of processed rice 6.01 - 9.67 min. Moisture 5.77 to
11.38%, protein 9.80 to 12.49g, energy 332.26 to 382.41kcal, fat, ash, crude fibre and
carbohydrate were 2.87 to 5.09, 0.98 to 4.78; 0.49 to 8.72 and 62.25 to 76.59g respectively.
Calcium 18 to 26mg, phosphorus 215 to 232mg, iron 3.00 to 10.50mg, potassiuml23 to
IBlmg, sodium 6.3 to 7.8rag, zinc 2.63 to 4.20mg, copper 0.6 to 1.60mg and silicon 0.07 to
0.19 mg/lOOg. Bioaccessibility of iron 7.70 to 14.23mg% and total dietary fibre 9.22
tol7.46g. Pearl pet bottle proved better storage material. Thirty to hundred percent
incorporation of millet flour and rice for vermicelli, pasta products, pakoda, dosa, masala
roti, papad, rich biscuits, laddoo, chikki, kodubale and masala vada were well accepted
(4.00 to 4.42) on five point hedonic scale. The study demonstrated many opportunities
towards development of diversified foods for household consumption and income
generation.
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