DEVELOPMENT OF PROSO MILLET BASED VALUE ADDED CONVENIENCE PRODUCTS AND THEIR QUALITY CONTROL
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Date
2021
Authors
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Journal ISSN
Volume Title
Publisher
DRPCAU, PUSA
Abstract
Proso millet (Panicum miliaceum) is one of the minor millet which is known
by different names such as “Common millet”, “Broomcorn millet”, “Cheena” (in
Hindi), “Panivaragu” (in Tamil), etc. Nutritionally, proso millet grains are rich in
proteins, dietary fibres, minerals like calcium, phosphorus, zinc, and iron, B-complex
vitamins, polyphenols, essential amino acids like methionine and cysteine. The
present research work was carried out to develop proso millet based value added
convenience products and their quality control. Proso Millet (PM) flour was
developed by utilizing different processing techniques i.e. germinating (for 24hrs,
48hrs, 72hrs and 96hrs), roasting and grinding. The nutritional analysis of PM flours
showed a significant (p<0.05) decrease in moisture, fat, calcium and phosphorus
content while a significant increase was to be found in the amount of ash, crude fibre,
crude protein, iron and zinc with the progress in germinating period. The nutritional
and organoleptic assessment of PM flour showed the flour germinated for 72hrs was
superior among all PM flour. Five combination of different PM based composite flour
were formulated using the developed PM flour, wheat flour and Bengal gram flour.
Among them 20:60:20 ratio of PM flour, wheat flour and Bengal gram flour was to be
Name of the student : JHARANA PANDA
Registration number : M/FN/374/2019-20
Degree to be awarded : Master of Science (Home Science)
Department : F ood and Nutrition
College : C ollege of Community Science
Major advisor : D r . G i t a njali Chaudhary
Total pages of research work : 8 2 + i - v i (Bibliography)
Title of the research problem : “ D e v e lopment of Proso Millet Based
Value Added Convenience Products
and Their Quality Control”.
found organoleptically superior in all sensory attributes with an overall acceptability
score of 7.64±0.79. This formulated composite flour was used to develop three PM
based value added convenience products like ladoo, biscuit and namakpara. The
nutritional assessment of PM based composite flour revealed that the flour had 9.87g
moisture, 2.47g ash, 1.53g crude fibre, 2.32g of fat, 13.15g of crude protein, 70.66g of
carbohydrate, 356.12Kcal of energy, 4.61mg of iron, 2.34mg of zinc, 28.14mg of
calcium and 288.04mg of phosphorus per 100g. The physico-chemical assessment of
the composite flour recorded bulk density (0.75±0.03g/ml), water absorption capacity
(1.03±0.15g/ml) and oil absorption capacity (1.83±0.057g/ml). The nutritional
assessment of three developed PM based value added convenience products showed
that the products were higher in crude fibre, crude protein, energy, zinc, iron and
phosphorus than the control while the organoleptic assessment of the developed
products revealed that the products were highly accepted by the panel members of 30
judges. The shelf life study of the LDPE packed formulated PM based composite
flour and its products revealed that a significant increase (p<0.05) in the moisture
content and a significant decrease in sensory attributes was found during the storage
period of 30 days but they were organoleptically acceptable till the end of storage
period (i.e. 30 days). From the investigation, it was concluded that proso millet can be
germinated for three days to develop nutrient rich PM flour and processed PM flour
can be incorporated up to 20% level to develop PM based composite flour. The
findings also revealed that developed PM based value added products can be stored
up to a period of 30 days.