NEENA, JOSHI.BAPHIRALANG, WAHLANG.2017-07-112017-07-112014-08-08Th-10933http://krishikosh.egranth.ac.in/handle/1/5810024888The proximates, minerals, carbohydrate profile, antinutritional factors, iron and zinc bioavailability, functional and cooking properties of foxtail millet (Prasad variety) coated with gum acacia, fenugreek seed, curry leaf and aloe vera were studied. Storage study was carried out for a period of 90 days by estimating the moisture, peroxide value, TBARS value, antioxidant activity and microbial load. The effect of these coated samples on the glycemic index (GI) was studied. Two RTC products from coated samples were developed. The edible coatings brought about a significant increase in the moisture, protein, fat, crude fiber, ash, copper, manganese, calcium, phosphorus, dietary fiber contents of the samples. On storage the coated samples had lower increase in peroxide and TBARS values, microbial load and a lower reduction in the antioxidant activity when compared to the uncoated millet. The tannin and phytic acid content was reduced after cooking thus increasing the iron and zinc bioavailability in the samples. RTC products-palav mix and porridge mix had high sensory acceptability and shelf life of 3 months. Mean blood glucose levels were significantly lower in subjects after intake of the test foods. The GI ranged from 28 to 33; with fenugreek seed coated millet having the lowest GI of 28 followed by curry leaf coated (30), aloe vera coated (31) and gum acacia coated (32) and the uncoated millet having the highest GI of 33. The GI of the coated samples was lower when compared to that of the uncoated one though the difference was not statistically significant.ennullThesis