![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextgreen.png)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextred.png)
![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextgreen.png)
![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltext_open_medium.gif)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextred.png)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltext_restricted_medium.gif)
Study on Physico-Functional and Nutrient Composition of Ready-to-Cook (RTC) Millet Flakes
Subscribe/Renew Journal
Minor millets viz., little millet (Panicum miliare), proso millet (Panicum miliaceum), barnyard millet (Echinochloa frumentacea), ragi (Elesine coracana) were processed into Ready-To-Cook (RTC) millet flakes and evaluated for physico-functional and nutrient composition. Variation in physico-functional and nutrient composition were observed among the flakes. The RTC flakes of minor millets were smaller in size and density but more fragile and crisp than the commercial oats and rice flakes. Water solubility index (WSI) was more in barnyard flakes (5.26). Good cooking properties were recorded in millet flakes. Highest crude protein (14.72%) in proso millet and lowest (7.35%) in little millet and ragi (7.36%) flakes were recorded.
Keywords
Ready-to-Cook Millet Flakes, Pittle Millet (Panicum miliare), Proso Millet (Panicum miliaceum), Barnyard Millet (Echinochloa frumentacea), Ragi (Elesine coracana) Millet.
Subscription
Login to verify subscription
User
Font Size
Information
- AOAC (1995).Official methods of analysis. Association of Official Analytical Chemists, Washington, D.C., U.S.A.
- Asp N.G., Johansson, C.G., Hallmer, H. and Siljestroem, M. (1983).Rapid enzymic assay of insoluble and soluble dietary fibre. J. Agric. Food Chem., 31:476-482.
- Bhattacharya, S. (1997). Twin-screw extrusion of rice-green gram blend: extrusion and extrudate characteristics. J. Food Eng., 32:83-99.
- Chakraborty, S.K., Singh, D.S. and Chakraborty, S.(2009). Extrusion: a novel technology for manufacture of nutritious snack foods. J. Beverage Food World, 42:23-26.
- Deshpande, H.W. and Poshadri, A.(2011). Physical and sensory characteristics of extruded snacks prepared from Foxtail millet based composite flours. Internat. Food Res. J., 18: 751-756.
- Duncan, D.B. (1955). Multiple range and multiple F test. Biometrics, 11:1-42
- Gopalan, C.,Ramasastri, B.V. and Balasubramanian, S.C. (2004). Nutritive value of Indian Foods. National Institute of Nutrition, (ICMR), Hyderabad (A.P.) INDIA pp.47 Graham, R. (2002).A proposal for IRRI to establish a grain quality and Nutrition Research Center, IRRI Discussion Paper Series, 44, pp.15.
- Huber, G.R. (1991).Carbohydrates in extrusion processing. Food Technol., 45:160-168
- Ilo, S. and Berghofer, E. (1999). Kinetics of colour changes during extrusion cooking of maize grits. J. Food Engg.,39 (3): 73-80.
- Jin, Z., Hsieh, F. and Huff, H.E. (1995). Effects of soy fibre, salt, sugar and screw speed on physical properties and microstructure of corn meal extrudates. J. Cereal Sci.,22:185194.
- Kotagi, K. (2011). Little millet (Panicum miliare) flakes: Development, value addiction, quality evaluation, consumer acceptability and commercialisation. Ph. D. Thesis, University of Agricultual Sciences, Dharwad, KARNATAKA (INDIA).
- Lue, S., Hsieh, F. and Huff, H.E. (1991). Extrusion cooking corn meal and sugar beet fibre: effects on expansion properties, starch gelatinization, and dietary fibre content. Cereal Chem., 68: 227-229.
- Mishra, B.K. and Gupta, R.K. (1995). Protocol for evaluation of wheat quality. Tech. Bull. No. 3, Directorate Wheat Res., Karnal, Haryana (India).
- Nawabueze, T. (2006). Water / oil absorption and solubility indices of extruded African bread fruit blends. J. Food Technol., 4(1):64-69.
- Patil, K.B., Chimmad, B.V. and Itagi, S. (2014). Glycemic index and quality evaluation of little millet (Panicum miliare) flakes with enhanced shelf life. J. Food Sci. Technol., DOI 10.1007/s13197-014-1663-5.
- Rooney, L.W. and Pflugfelder, R. L.(1986). Factors affecting starch digestibility with special emphasis on sorghum and corn. J. Animal Sci., 63 : 1607-1623.
- Roopa, S. and Premavalli, K.S. (2008).Effect of processing on starch fractions in different varieties of finger millet.Food Chem., 106 : 875-882.
- Sailaja, Y.S. (1992).Popping and flaking quality of sorghum cultivars in relation to physico-chemical characteristics and in vitro starch and protein digestibility.Ph. D Thesis, Andhra Pradesh Agriculture University.
- Samahay, E.S.K., Hady, E.A.A., Habiba, R.A. and MoussaAyoub, T.E. (2007). Some functional, chemical and sensory characteristics of cactus pear rice based extrudates. J. Prof. Assoc. Cactus. Dev., 9:136-147.
- Sareepuang, K., Siriamornpun, S., Wiset, L. and Meeso, N. (2008). Effect of soaking temperature on physical, chemical and cooking properties of parboiled fragrant rice. World J. Agric. Sci.,4(4):409- 415.
- Sawant, A. A., Thakor, N. J., Swami, S. B. and Divate, A. D. (2013). Physical and sensory characteristics of Ready-ToEat food prepared from finger millet based composite mixer by extrusion.Agric. Engg. Int.: CIGR J., 15(1): 100-105.
- Seth, D. and Rajamanickam, G. (2012). Development of extruded snacks using soy, sorghum, millet and rice blend -A response surface methodology approach.Internat. J. Food Sci. Technol., 1-6.
- Shannon, D.,Robert, H.N. and Tyler,T. (2010).Effect of protein,moisture content and barrel temperature on the physicochemical characteristics of pea flour extrudates.Food Res. Internat., 43:659-663.
- Shirani, G. and Ravindran, G. (2009). Extruded products with fenugreek (Trigonellagraecium) Chick pea and Rice: physical properties, sensory acceptability and glycemic index. J.Food Engg., 90:45-52.
![](https://i-scholar.in/public/site/images/abstractview.png)
Abstract Views: 412
![](https://i-scholar.in/public/site/images/pdfview.png)
PDF Views: 0