EXTENSION OF SHELF STABILITY OF INDIGENOUS INDIAN PRODUCTS FROM PEARL MILLET (Pennisetum glaucum)
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Date
2019-08-09
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE
Abstract
Indigenous Indian pearl millet-based products such as madhli and kadabu were formulated
and standardized. Different processing techniques viz., sprouting, roasting and popping
were used. Nutritional composition of madhli showed that 100g of the product contained
10.2g moisture, 2.2g ash, 8.75g protein, 6.26g fat, 1.68g crude fibre, 70.82g carbohydrates
and 375 kcal energy and the micronutrient composition was 28.32, 454.78, 2.35, 650.39,
2389.25 and 1184.43 mg/100g of iron, calcium, zinc, magnesium, potassium and
phosphorus respectively. Kadabu contained 5.30, 1.6, 7.29, 6.30, 2.94, 76.57g/100g and
392 kcal of moisture, ash, protein, fat, crude fibre, carbohydrates and energy respectively.
Mineral composition was 19.02mg iron, 186.23mg calcium, 1.90mg zinc, 481.41mg
magnesium, 1424.5mg potassium and 1143.85mg phosphorus/100g. Four variations of
each product were developed and evaluated for sensory parameters. The best accepted
products were further selected for storage studies. Sensory evaluation showed that popped
pearl millet-based madhli was best accepted (8.44). In case of kadabu, roasted pearl milletbased
kadabu was best accepted (8.13). Ready-to-eat (RTE) madhli was stored for 28 days
and ready-to-cook (RTC) kadabu was stored for 90 days at both ambient (28±2°C) and
refrigerated (4°C) conditions with no significant (p>0.05) changes in sensory parameters
during storage. Microbial study conducted for best accepted products showed zero count
for total bacteria, fungi and yeast.