Development of Ready to Eat Millet UPMA Mixes for Management of Diabetes
| dc.contributor.advisor | Yenagi, Nirmala B. | |
| dc.contributor.author | Doddamani, Smita | |
| dc.date.accessioned | 2021-11-07T06:15:12Z | |
| dc.date.available | 2021-11-07T06:15:12Z | |
| dc.date.issued | 2017-06 | |
| dc.description.abstract | The present study was carried out in the University of Agricultural Sciences, Dharwad to develop ready to eat little (Panicum miliare) and foxtail (Setaria italica) millet upma mixes for management of diabetes during 2017. Physical characteristics, functional properties and nutritional composition of raw millet grains were studied. Different pre-treatments in different combinations were tried to reduce cooking time and to improve cooking quality such as roasting, cooking, drying, soaking and steaming. One of the pre-treatment was selected in both millets based on better cooking quality, functional property and organoleptic quality. Nutrient composition of selected pre-treated grains was compared with raw and roasted grains. Further upma mix was developed by selected pre-treated grains with addition of functional ingredients such as bengalgram dhal, blackgram dhal, groundnut. Suitable spice pepper optimised for quantity and other essential ingredients like, cumin, mustard seeds, dehydrated curry leaves and onion were added. Developed mixes were assessed for nutrient composition and storage quality for a period of three months at room temperature. Little and foxtail millet grains significantly differed only in nutrient composition. The pre-treatment ‘cooking, drying and roasting’ was selected for development upma mixes as it exhibited better cooking and sensory qualities than other pre-treatments. Pre-treatment decreased the protein content, minerals and phytochemicals, however there was an effective enhancement in dietary fibre (11.05 to 12.00 %) and resistant starch (3.03 to 4.15 %) content which improves the glucose metabolism and reduces glycaemic index. Developed mixes improved neutraceutical and therapeutic properties. Little millet upma mix had shelf life of two and half months whereas foxtail millet upma mix was stable at three months. Developed mixes are convenient to use as they can be cooked just by addition of boiling water hence these save time, energy. Developed ready to eat mix indicated potential health benefits in management of diabetes. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810177808 | |
| dc.keywords | Development of Ready to Eat Millet UPMA Mixes for Management of Diabetes | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 150 | en_US |
| dc.publisher | University of Agricultural Science, Dharwad | en_US |
| dc.research.problem | Development of Ready to Eat Millet UPMA Mixes for Management of Diabetes | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.theme | Development of Ready to Eat Millet UPMA Mixes for Management of Diabetes | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Development of Ready to Eat Millet UPMA Mixes for Management of Diabetes | en_US |
| dc.type | Thesis | en_US |