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Nutritional Evaluation of Decorticated Finger millet (Finger millet-Rice) and Its Diversified Nutri-Rich Products

2017; MedCrave Group; Volume: 7; Issue: 6 Linguagem: Inglês

10.15406/ijcam.2017.07.00244

2381-1803

Shamshad Begum S,

GABA and Rice Research

Background: Finger millet (Eleusine coracana L.) or ragi occupies significant position in India more so in Karnataka in terms of production and utilization.Ready-To-Use (RTU) and Ready-To-Eat(RTE) value added and convenient products from millets will not only help the producer in improving their socio-economic status but also help in improving the health of the nation. Methods:The study was conducted to analyze the cooking quality and nutritional value of finger millet-rice and to find out the acceptability of products developed from finger millet-rice, finger millet-rice-semolina and finger millet-rice-flour.Results: Percent nutrient content of macronutrients in finger millet-rice was observed to be 6.1, 84.4,2.8 and 1.1 for protein, carbohydrate, fibre and fat, respectively.Micronutrients like Calcium and Phosporous content was 217mg and 139mg per 100g, respectively.Twenty six recipes were developed.The results of sensory evaluation indicated that for Sweet pongal there was a significant difference between control and experimental among all the parameters of sensory attributes and experimental product scored higher than the control.For kharapongal and puliyogare, the experimental group scored higher than the control.It was observed that for steamed products that, there was a significant difference between control and experimental for idli and nonsignificant difference for flavor and overall acceptability for kadabu.Among fried products like chakli, the experimental product (finger millet-rice chakli) was better accepted than control.A significant difference for upma and kesaribath was observed for all parameters of sensory attributes. Conclusion:Thus finger millet-rice can be an alternate to rice, thus enhancing good nutrtition and acceptability by inclusion of diversified products in the diet.