![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)
Development and Evaluation of Pearl Millet Based Novel Health Drink
Subscribe/Renew Journal
Malnutrition in general and nutritional anaemia in particular is a public health problem in India. The remedies for which lies with the people if they are educated to utilize the locally available nutrient rich food sources. In this background, an effort was made to develop a novel food product from bajra, an iron rich health drink as a supplementary food to combat malnutrition. Bajra or pearl millet is extensively grown in Raichur district, which is a rich source of iron, Ca, Zn and high level of fat. But its uses are limited. Novel health drink was prepared using sprouted and dried pearl millet flour, sprouted and dried finger millet powder, malted soya flour, sugar powder and milk powder, and popped and milled amaranth seed powder in different combinations. The pearl millet flour was fortified with other ingredients used in different combinations i.e., 50, 60,70 and 80% respectively along with other ingredients and 100% pearl millet flour was used as control. The effect of germination on nutritional composition in terms of proximate was assessed and sensory evaluation was done for all the fortified samples using 9 point hedonic scale. Sensory evaluation of fortified samples showed that 50 per cent bajra concentration sample was the most accepted sample with respect to all the qualities followed by 60%. Germination enhanced the protein and minerals especially iron content with the reduction in fat.
Keywords
Pearl Millet, Germination, Sprouting, Health Food, Sensory Evaluation.
User
Information
- Dominguez, A.H.D., Saldivar, S., Gomez, M.H. and Rooney, L.W. Production and nutritional value of weaning foods from mixtures of pearl millet and cowpeas. Cereal Chem., 1993, 70, 14-18.
- Thathola, A. and Srivastava, S. Physicochemical properties and nutritional traits of milletbased weaning food suitable for infants of the Kumaon hills, Northern. India Pacific J. Clini. Nutr., 2002, 11, 28-32.
- Zakari, U.M., Hassan, A. and Abbo, E.S. Physico chemical and sensory properties of ‘Agidi’ from pearl millet(Pennisetum glaucum) and bambara groundnut (Vigna subterranean) flour blends. African J. Fd. Sci., 2010, 49, 662-667.
- Lasekan, O. O. Effect of germination on the alpha amylase activities and rhealogical properties of sorghum (sorghum bicolor and acha Digiteria exillis) grains, J. Fd. Sci. Technol., 1996, 33, 329-331.
- Obizoba, I.C. and Atti, Evaluation of the effect of processing techniques on the nutrient contents of pearl millet (Pennisetum glaucum) seed. Plant Fd. Hum. Nutr., 1994, 45, 23-24.
- Inyang, C.U. and Idoko. Assessment of the quality of ‘Ogo” made from malted millet. Af. J. Biotechnol., 2006, 5, 5223 -2337.
- Morero, L.M., Payuomo, E.M., Aguinaldo and Homma, S. Nutritional characteristics of weaning foods prepared from germinated cereals and legumes. J. Fd. Sci., 1989, 53, 1399-1402.
- Nnam, N.M. Evaluation of effect of sprouting on the viscosity, proximate composition and mineral content of hungary rice, acha (Digiteria exelis) flours. Nig. Fd. J., 2000, 18, 57-62.
![](https://i-scholar.in/public/site/images/abstractview.png)
Abstract Views: 316
![](https://i-scholar.in/public/site/images/pdfview.png)
PDF Views: 2