NUTRITIONAL COMPOSITION OF WHITE FINGER MILLET VARIETIES AND ITS VALUE ADDITION
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Date
2015-07-14
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Finger millet stands unique among the small millets because of its superior
nutritional contents. In the present investigation thirteen white finger millet varieties and
one check (brown) variety were procured from AICSMIP Bengaluru and were analysed
for physico-functional, nutrient, antinutrients and bioavailability of iron and calcium.
Significant difference existed among the varieties for 1000 seed weight and volume
(2.41-3.73 g and 3.12-3.83 ml), hydration capacity (0.61-0.75), swelling capacity,
swelling index (1.32-1.89 and 0.40-0.56) bulk density and specific gravity (0.69-0.81
g/ml and 1.04-1.83). Functional characteristics-bulk density (0.70-0.86 g/ml), water and
oil absorption capacity (1.30-1.83 and 1.03-2.00 ml/g), emulsification value (0.40-0.59
ml/g) swelling capacity and soluble index differed significantly. Nutrient composition
such as moisture, protein, fat, crude fibre, carbohydrate and energy varied from 7.45 to
9.50 per cent, 6.76 to 12.87, 1.30 to 2.70, 2.80 to 3.33, 69.26 to 78.66 g/100 g and 346 to
358 kcal /100 g respectively. The micronutrients such as iron, calcium and zinc ranged
between 2.90-9.37, 219- 426 and 2.56-6.86 mg/100 g respectively.OUAT-2 recorded
highest iron (9.37 mg) and zinc (6.86 mg) while JWM-1 recorded highest calcium (426
mg). Processing methods significantly reduced the phytic acid, however successive
decline was observed with increase in interval of soaking, malting and popping. Among
the varieties, KMR 344 recorded significantly lowest phytic acid in all processing
methods employed except for popping (GE6834-1).Among processing methods, malting
significantly increased the per cent bioavailable iron (DHWFM 11-3) and calcium (KMR
344). Malt developed from KMR 344 and pop mix from GE 6834-1 received highest
scores for organoleptic properties.
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