Archives

International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 1
First page : (97) Last page : (107)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7295

Develop the Value Added Products and Evaluate the Storage Quality of Kodo Millet Grains Products

Muragod, P. P.*, N.V. Muruli, Siddarodha Padeppagol and Kattimani A.

Department of Food Science and Nutrition, Akka Mahadevi Women’s University, Vijayapura,
Jnanashakti Campus, Torvi, Bijapur – 586101 (Karnataka State)
*Corresponding Author E-mail: pakeerammapm91@gmail.com
Received: 23.12.2018  |  Revised: 29.01.2019   |  Accepted: 8.02.2019  

 ABSTRACT

Kodo millet is rich in dietary fiber and minerals like iron, antioxidant. The phosphorus content in kodo millet is lower than any other millet and its antioxidant potential is much higher than any other millet and major cereals. Processing like parboiling and debranning affects the mineral content and fibre, however it reduced anti-nutritional factors like phytate. Several traditional Indian food items have been prepared solely from kodo or blended with other cereal and legume flours to enhance the nutritional value, palatability and functionality.Development and value addition to kodo millet incorporated products like kodo millet dosa, pongal, cutlet, methi rice, sev, thattai, payasam, pakoda and halva.  It can be concluded that sensory evaluation done on all the recipes revealed that Kodo millet significantaly improved their organoleptic and storage quality. Organoleptic evaluation of sev during storage gradually decreases from 5th day and it was not acceptable on 15th day similarly the organoleptic evaluation of thattai during storage decreases from 5th day and it was moderately not acceptable on 15th day. All products revealed that kodo millet significantly improved their organoleptic and storage quality and also contributed to their high acceptance.

Key words: Kodo millet, Rice grass, Phytate, Fibre

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Muragod, P. P., Muruli, N.V., Padeppagol, S. and kattimani, A., Develop the Value Added Products and Evaluate the Storage Quality of Kodo Millet Grains Products, Int. J. Pure App. Biosci.7(1): 97-107 (2019). doi: http://dx.doi.org/10.18782/2320-7051.7295