A STUDY ON PHYSICO-CHEMICAL, COOKING PROPERTIES AND DEVELOPMENT OF YEAST LEAVENED PRODUCTS FROM SELECTED VARIETIES OF LITTLE MILLET (Panicum Sumantrense)
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Date
2019
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Acharya N G Ranga Agricultural University, Guntur
Abstract
Little millet is one among the minor millets which has commendable amounts of protein and crude fibre content. The cultivation of this millet requires minimum irrigation facilities as it is drought resistant. Little millet though nutritionally superior and compares well with staple cereals, the usage is limited due to increased production and availability of preferred cereals such as rice and wheat at subsidized prices. A study was carried out to study the physico-chemical and cooking properties of four varieties of Little millet, namely, JK-8, Pedasamalu/ PS, OLM-203 and OLM-206 which were procured from RARS, Vizianagaram. The study was conducted in the Department of Foods and Nutrition, College of Home Science, ANGRAU, Guntur. Analysis of four varieties of Little millet was carried out for physical properties like 1000 grain weight, 1000 grain volume, Bulk density, Swelling capacity, Swelling index, Hydration capacity and Hydration index. The study revealed that there was no significant difference between the four varieties studied with respect to physical properties such as 1000 grain volume, bulk density, swelling capacity and hydration index. The properties such as 1000 grain weight, hydration capacity and swelling index differed significantly between the four varieties. The variety OLM-203 exhibited superior quality in terms of 1000 grain weight, 1000 grain volume and hydration Capacity. The Little millet varieties were analysed for their cooking properties like Cooking weight, Cooking volume, Cooking time for the grains and Loaf volume for the Little millet bread. The results revealed that all the varieties examined had better cooking properties. Analysis of Little millet varieties for their Nutritive value including Moisture, Energy, Carbohydrate, Protein, Ash, Fat, Crude fibre, Iron and Zinc was carried out. It
was found that variety PS had significantly higher protein and zinc content and variety OLM-206 had significantly higher crude fibre content in comparison to the other three varieties of Little millet studied. Two yeast leavened products, doughnuts and breads were prepared with 25% and 50% incorporation of Little millet flour along with whole wheat flour using all the four varieties of Little millet. It was found that doughnuts made incorporating 25% and 50% Little millet flour of all the four varieties of Little millet were accepted moderately with the mean scores of sensory evaluation ranging from 6.2 to 7.6 on a nine point hedonic scaling. Sensory evaluation of breads showed that, variety JK-8 was most accepted when incorporated up to 25% level. Bread made using variety OLM-206 was least accepted even at 25% level. For doughnut and bread preparation incorporation of Little millet flour of appropriate variety up to 50% along with whole wheat flour may be considered for better acceptability. Hence, from the present study it can concluded that, Little millet varieties depict a wide range of physico-chemical and cooking properties and that Little millet is a good source of protein, fibre, iron and zinc. The Little millet is suitable for preparation of doughnuts and bread; it is nutritious and can be consumed to fulfil the nutritional needs of people.
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D5782
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