Nutritional and Technological Advancements in the Promotion of Ethnic and Novel Foods Using the Genetically Diversified Finger Millet (Eleusine Coracana [L.] Gaertn)
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Date
2012
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Publisher
UAS, Dharwad
Abstract
The study focussed on finger millet (Eleusine coracana) for the nutritional qualities
of the genotypes, brown (Dapoli 1) and white (Dapoli Safed 1) grown organically and
inorganically in Konkan region of Maharastra, designing of novel foods for
introduction in the institutional food service centres and supplementation impact of
finger millet based calcium rich food to school children (9-15 years). The organic
manure application enhanced the nutritional quality of the grains with a better balance
of minerals. The yield of white genotypes showed significant positive response to
manure application. Protein, crude fibre, iron, manganese and zinc was significantly
high in white and carbohydrate, energy, calcium and phosphorus was significantly
high in brown genotypes. Rotis prepared from organically grown white grains were
significantly better in appearance, colour and texture but the taste of brown rotis was
significantly better. The composite blend consisting of 40:50:10 of brown finger
millet : maize : skimmed milk powder produced extrudates with the highest sensory
scores, whereas nutritionally superior and organoleptically acceptable breakfast
muffins were designed with incorporation of finger millet flour up to 50 per cent.
Formulation of brown finger millet based supplementary food like malt as health
drink (225mg of calcium/ serving) enhanced the serum calcium status of thirty school
children in 180 days who were stunted under the prevailing situation. In the long run,
this can improve the nutritional status of the productive population and also overcome
the future challenge of osteoporosis.