Fermented Product of Little Millet and Application of This Technology in Catering
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Date
2012
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Publisher
UAS, Dharwad
Abstract
A study was conducted in the Department of Food Science and Nutrition to
study the fermented product of little millet and application of this technology in
catering. The physico-chemical changes in the little millet paddu batter and quality
attributes of paddu with various processing treatments like proportion of cereal and
pulse, variation in duration of soaking and fermentation; in comparison to rice paddu
the nutritional, functional, microbial and sensory attributes of optimized preparation
of processing condition of little millet paddu; physicochemical characteristics of little
millet varieties, batter and quality attributes of paddu and the feasibility and
acceptability of introduction of optimized little millet paddu preparation were
evaluated. The optimum processing condition for preparation of little millet paddu
was 6:1 proportion (little millet to pulse). Soaking the ingredients for 6 h and
fermenting the batter for 14 h gives the highly acceptable paddu. Little millet paddu
was highly nutritious than rice paddu and did not show significant difference in the
scores of sensory attributes. Significant difference in the microbial population was
observed between little millet and rice with irrespective of the duration of
fermentation of batter. Leuconostoc mesenteroides, Lactobacillus spp. and yeast
dominated the fermentation process among all the microorganisms. In little millet
paddu yeast were observed whereas in rice paddu bacteria were present. E coli were
absent in both the paddu. Physico-chemical characteristics of fermented batter
prepared from two local varieties did not show any significant differences, however
the significant variation was observed for physical characteristics of paddu and
sensory attributes. The acceptability of little millet paddu by college students and staff
was rated as excellent, when it was introduced at commercial level at institutional
food catering centres. Food business of fermented paddu was found to be profitable
and the return per rupee spent on little millet paddu was Rs. 1.49.
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Keywords
Food Science and Nutrition