Bharati.V.ChimmadRoopashree.Ugare2016-10-262016-10-262008http://krishikosh.egranth.ac.in/handle/1/82248Barnyard millet (Echinochloa frumentacaea) is a fast growing multi purpose crop, thrives well even under adverse agro-climatic conditions. An investigation was undertaken in the Department of Food Science and Nutrition, University of Agricultural Sciences, Dharwad, to assess physico-chemical characteristics, nutrient composition, storage quality, value addition potentials of barnyard millet and efficacy testing in management of diabetes mellitus. The results indicated that barnyard millet grains exhibit good coking quality, hydration index (24.52-27.67%), short cooking time (10-15 mins) and exhibit maximum gain in weight (390-418%) and volume (420-440%) after cooking. Protein (10.52%), fat (3.56%), minerals (2.02%) and calorific value (398kcal) with relatively low carbohydrate content (68.76%), high dietary fibre (12.60%; soluble-4.24% and insoluble-8.36%) were recorded. Nutraceutical components viz., tannins (62.50%), free phenols (51.00%) and phytic acid (96.00%) were fairly high. Storage quality evaluation showed better storage quality of grain than flour samples. The roasted samples (both grain and flour) faired better than the nonroasted. Low temperature storage proved better. The glycemic index of unprocessed (50.00) and processed (heat processed) grain meals (41.71) indicated the grain to be categorized under low GI foods. The feeding intervention of processed millet for 28 days revealed significant reductions in blood glucose (6-7%) in both diabetic and non-diabetic volunteers. Reductions in triglyceride (3%), total cholesterol (1-3%) and increase in HDL-C (1-2%) was observed. Improvement in the ratios of TC:HDL (4-7%) and LDL:HDL (8-9%) was also observed. Acceptable value added barnyard millet incorporated noodles (20%) were developed with whole wheat flour as base material along with refined flour and fat. The noodles were acceptable and could be stored well beyond three months. Thus, the study presented an upshot of potentials of barnyard millet as a natural designer health food for the future.Food Science and NutritionThesis