NUTRITIONAL ANALYSIS AND DEVELOPMENT OF VALUE ADDED PRODUCTS FROM BROWNTOP MILLET
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Date
2015-07-10
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Browntop millet (Panicum ramosa) is an annual warm-season grass often used in forage management systems. Colour of the millet is also appealing and well accepted when compared to finger millet and kodo millet. Present study revealed that browntop millet is is good source of zinc, iron and also contains good amount of fiber. Physical parameters analysed were length, breadth, bulk density, true density, porosity and angle of repose were 2.2 mm, 1.9 mm, 539.94 kg/in3, 1341.3 kg/1113 , 59.72 and 25° 7' respectively. The nutrient analysis of browntop millet showed that it I 00 gm of browntop millet contained 11.9 g of moisture, 8.89 g of protein, 1.89 g of fat 8.20 g of crude fibre, 71.32 g of carbohydrate and 338.0 Kcal of energy. The mineral compositions of millet were 28.0 mg, 7.72 mg, 276 mg, 60.0 mg, 94.5 mg, 1.99 mg, 7.60 mg, 2.5 mg and 1.23 mg of calcium, iron, phosphorous, potassium, magnesium, manganese, sodium, zinc and copper were. Five ready-to-cook mixes were developed by incorporating browntop millet at different concentrations i.e., 25 per cent, 50 per cent, 75 per cent and I 00 per cent with other grains. Sensory scores of the products revealed that the idli and biscuits were best accepted at 75 per cent and other products are best accepted at 50 per cent of incorporation and had higher nutritional content. Developed products can be stored for 90 days in both refrigerated (4 °±2() and ambient condition (28 °±2C) without affecting its quality.
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