Nutritive value and popping quality of some genotypes of finger millet
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Date
2007-06
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
Millets are rich sources of dietary fiber, phytochemicals, micronutrients and nutraceuticals and hence also termed as nutricereals .It is well accepted fact that millet consumers suffer less from some of the major physiological disorders such as diabetes mellitus, cardiovascular diseases, constipation, hypercholesterolemic problems, duodenal ulcer and obesity. Finger millet is the third largest crop of Uttarakhand .Finger millet is the richest source of calcium (344 mg/100g).The millet protein has balanced amino acid profile and good source of methionine and cystine. With the changes in scenario of utilization of processed food products and awareness of the consumers about health benefits finger millet has occupied a pride of place because of its functionalities, popping being a simple traditional technology enables to produce ready to eat foods which can be gainfully utilized for the production of low cost
nutritious food supplements.
The present study was carried out to investigate the physical properties, popping quality, sensory quality and nutritive value of some genotypes of finger millet. Grains of six genotypes (five brown and one amber) of finger millet (Eleusine coracana) were procured from department of plant pathology, College of Forestry and Hill Agriculture, Ranichauri. Analysis of physical characteristics and popping qualities of all six genotypes was done. Nutrient analysis of finger millet flour was done both before and after popping, to evaluate changes in nutrient composition on popping .Popped grains of all six genotypes were analyzed for their sensory quality by nine point Hedonic scale and score card method .The popping percent ranged from 54.0 (VL-315) to 84.0 (PES-400), amber colour genotype PRM-701 exhibited 74.0 percent popping. The results obtained have shown that amber colour genotype contain significantly higher amount of protein and iron than brown genotypes. After popping significant decrease was seen in moisture content. Significant differences were seen in proximate composition among different genotypes but no significant difference was seen before and after popping except in moisture content and energy value. In vitro protein digestibility improved on popping. Prolamin was found the dominating protein fraction in finger millet. No significant difference was found on the basis of sensory quality among all six genotypes in score card method, and nine point Hedonic scale.
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