Little Millet (Panicum miliare) Flakes : Development, Value Addition, Quality Evaluation, Consumer Acceptability and Commercialization
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Date
2011
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Publisher
UAS Dharwad
Abstract
An investigation was undertaken to develop ready to eat (RTE) and ready to
cook (RTC) little millet (Panicum miliare) flakes; explore value addition; evaluate
physical and chemical parameters; assess nutritional, sensory and storage quality;
study consumer acceptability and commercialization potentials. The RTE and RTC
flakes standardized by batch processing were highly acceptable, recorded zero trans
fats and possessed shelf life of more than six months. RTE flakes contained 7.45 g
protein, 0.72 g ash, 0.14 g fat, 24.10 g dietary fiber, 61.42 mg iron and 2.00 mg
linolenic acid. Pre process value addition with incorporation of garden cress seeds
(Lepidium sativum), greengram dhal (Phaseolus aureus Roxb.) or linseed (Linum
usitatissimum) increased iron, protein and omega-3 fatty acids to 65.83 mg, 9.63 g
and 116 mg per 100g, respectively in the value added flakes. Post process value
addition with butter, chocolate or spices resulted in acceptable extended products.
Excellent commercialization potentials were recorded for value added RTE choco
flakes among various consumer groups from both urban and rural locations. The RTC
flakes recorded 7.51 g protein, 0.44 g total minerals, 22.40 g total dietary fiber and
32.23 mg iron per 100 g and exhibited glycemic index of 52.11. The flakes possessed
excellent food applications in traditional and novel preparations. Post process value
addition to RTC millet (kheer mix) recorded higher b carotene (736 μg/100g)
storability of more than six months and was highly acceptability. The IVPD ranging
from 74.04 to 78.56, IVSD 74.00 to 92.80 per cent and iron bioavailability of 0.11 to
0.23 mg per 100 g were recorded. Community compliance for the RTC and RTE
flakes indicated excellent utilization potentials. The cost of production of RTE and
RTC flakes were Rs. 145 and Rs. 39 per kg, respectively.