Development and Nutritional Evaluation of Pearl Millet (Pennisetum glaucum) Based Convenience Foods
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Date
2015
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Publisher
CCSHAU
Abstract
The present investigation was carried out to study the nutrient composition of selected pearl
millet varieties (HHB-223 and HHB-67 improved); to develop pearl millet based convenience food
products and evaluate the products for organoleptic acceptability, nutrient composition and shelf life.
Various convenience foods developed were instant mixes (idli mix, upma mix and dhokla mix)
traditional foods (halwa, laddoo, kheer, khichri and paushtik atta mixes), popped products (popped
mixture) and extruded products (puffs, crispies and instant noodles)
Nutritional composition of the selected varieties indicated that HHB-67 improved variety
contained 12.54, 5.43, 2.68 per cent of crude protein, crude fat and ash, respectively. Calcium, iron and
zinc content of HHB-67 improved was 54.07, 9.35 and 4.28 mg/ 100 g , respectively. In vitro starch
and protein digestibilities of HHB-67 improved variety were higher than that of HHB-223. Data
revealed that all the developed convenience food products were organoleptically acceptable.
Nutritional evaluation of the acceptable developed convenience food products showed that all the
products were nutritionally good. In pearl millet incorporated convenience food mixes contained crude
protein,crude fat and crude fibre ranged from 11.23 to 22.98, 2.98 to 21.36 and 0.72 to 5.13 per cent,
respectively. Calcium, iron and zinc ranged from 25.94 to 959.38, 0.68 to 10.15 and 0.31 to 5.45 mg/
100g, respectively in pearl millet incorporated convenience mixes. In vitro protein digestibility of pearl
millet incorporated convenience food mixes ranged from 57.80 to 62.87 per cent. In vitro starch
digestability in pearl millet based convenience foods ranged from 33.76 to 50.09 mg maltose/g. Total
dietary fibre ranged from 8.22 to 16.19 per cent, respectively in pearl millet blended mixes. Pearl millet
based convenience food mixes were nutritionally superior than their respective controls mixes in
terms of dietary fibre and mineral content. Shelf life study indicated that products could be stored well
and were acceptable upto 90 days.
Convenience foods have become popular and such food based upon pearl millet may emerge
as promising products in the market.
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Keywords
millets, biological phenomena, storage, starch, sugar, processed plant products, proteins, acidity, instantizing, reducing sugars