Nutritional evaluation of foxtail millet (Setaria italica (L.) P. Beauv.) and its utilisation in development of traditional products

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dc.contributor.advisorSangwan, Veenu
dc.contributor.authorGurpriya
dc.date.accessioned2022-06-29T02:14:44Z
dc.date.available2022-06-29T02:14:44Z
dc.date.issued2021-08
dc.description.abstractThe present study was conducted to assess the physicochemical properties and nutrient composition of foxtail millet. The pericarp color of the foxtail millet grains (variety Sreelaxmi) was found to be yellowish 2.5Y (7/8). The thousand kernel weight, thousand kernel volume and hydration capacity was 2.86 g, 2.04 ml and 0.5 g/1000 grains, respectively. The grinding losses, sieving losses and the flour recovery were 5.26, 1.64 and 93.1 per cent, respectively. Foxtail millet flour contained 10.21, 3.06, 3.77, 7.69, 12.75 and 62.52 per cent of moisture, ash, crude fat, crude fibre, crude protein and carbohydrate respectively. The phytic acid was 294 mg/100g and in-vitro protein digestibility was 53.68 per cent. Traditional products (chapati, halwa, sev and chilla) were prepared utilizing foxtail millet flour in different ratios and evaluated for their sensory characteristics and nutritional composition. Chapati and chilla were acceptable upto 40 per cent supplementation with foxtail millet whereas halwa and sev were acceptable upto 50 per cent supplementation level. It was found that as a result of foxtail millet supplementation in chapati there was 14.74 to 21.80, 25 to 85.71, 20.58 to 36.89 and 13.20 to 22.08 per cent increase in the contents of ash, crude fat, crude fibre and crude protein, respectively. Moisture, ash and crude fibre contents showed 23.44 to 34.02, 3.07 to 30.03 and 19.60 to 71.87 per cent increase, respectively on increasing the level of foxtail millet in sev. There was increase in moisture (1.82 to 11.04 and 18.86 to 34.68 per cent), ash (27.27 to 60.60 and 11.21 to 42.99 per cent), crude fat (4.69 to 15.38 and 10.57 to 48.46 per cent) and crude fibre (12.64 to 38.22 and 2.18 to 7.35 per cent) contents on increasing foxtail millet supplementation in halwa and chilla, respectively. Foxtail millet supplementation resulted in increase (%) in total calcium (0.85 to 2.65 and 0.99 to 3.69) and available calcium (1.28 to 4.10 and 1.71 to 6.40) in chapati and halwa, respectively. Increase in total iron (4.71 to 20.82 %) and available iron (11.24 to 41.86 %) was found in halwa. As the level of supplementation with foxtail millet increased, there was increase in contents of total zinc and available zinc in chapati, halwa, sev and chilla. Phytic acid decreased from 21.71 to 31.07 per cent in foxtail millet supplemented halwa. In-vitro protein digestibility of chapati and chilla increased as the level of supplementation with foxtail millet increased. Foxtail millet can be successfully utilized in development of value added traditional products.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810184886
dc.keywordsFoxtail millet flour, Bengal gram, Semolina, Traditional products, Physico-chemicalen_US
dc.language.isoEnglishen_US
dc.pages81+ vi + Ien_US
dc.publisherCCSHAU, Hisaren_US
dc.subFood and Nutritionen_US
dc.themeNutritional evaluation of foxtail millet (Setaria italica (L.) P. Beauv.) and its utilisation in development of traditional productsen_US
dc.these.typeM.Scen_US
dc.titleNutritional evaluation of foxtail millet (Setaria italica (L.) P. Beauv.) and its utilisation in development of traditional productsen_US
dc.typeThesisen_US
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