Physico-Chemical and Functional Properties of Little Millet (Panicum miliare), Development and Efficacy of Little Millet Based Sports Food
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Date
2011
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UAS Dharwad
Abstract
Millets are being recognized as potential future crops and little millet
(Panicum miliare) is one of the minor millet. In the present investigation, the physicochemical
and functional properties of local genotype and Sukshema, an improved
variety were studied for developing little millet based sports food. The Sukshema
genotype with better physico-chemical and functional properties was selected for the
purpose. Roasted flours of little millet, soybean, sugar powder, skimmed milk powder
and cardamom powder were mixed such that the energy from protein in the mix was
more than 15, as per the guidelines of ICMR. The porridge from the nutri-dense sports
food mix was highly accepted by the consumers and 46.15 per cent of them revealed
that they would eat the product at every given opportunity. The sports food had a shelf
life of more than 180 days in metallized polyester polyethylene packs at ambient
conditions. Carbohydrate loading with sports food improved the endurance capacity
of sports persons (n=31) by 15.55 per cent under fasting condition. The improvement
in endurance capacity with sports food as pre-event meal over routinely consumed
pre-event meal was 1-5 per cent. The sports food supplementation for 90 days
significantly improved the anthropometric parameters, haemoglobin status and
physical fitness components viz., flexibility (0.86%), cardiac efficiency score (4.69%),
strength (7.27%) and endurance capacity (26.86%) of the supplemented group (n=16)
compared to control group (n=15). The technology for production of sports food was
transferred to a food industry which launched the product into the market with
attractive packaging.