Ready-to-cook millet flakes based on minor millets for modern consumer

Takhellambam, Ranjita Devi; Chimmad, Bharati V.; Prkasam, Jones Nirmalnath

doi:10.1007/s13197-015-2072-0

Cited by 31 publications

(22 citation statements)

References 11 publications

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“…IntroductIon F inger millet (FM), also known as ragi (Takhellambam et al, 2016) or tamba (Jideani, Takeda, and Hizukuri, 1996), is consumed without dehulling (Gull et al, 2015). The grains are staple cereal food in some parts of Africa and India (Saleh, et al, 2013;Siwela et al, 2010).…”

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confidence: 99%

Studies on Evaluation and Determination of Physical and Functional Properties of Millets. (Ragi and Pearl Millet)

Pawase

Shingote

Chavan

2019

AJDFR

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The study determined the physical properties of ﬁnger millet (FM) (Eluesine coracana) grains and the functional properties of FM ﬂour. Physical properties such as colour attributes, sample weight, bulk density, true density, porosity, surface area, sample volume, aspect ratio, sphericity, dimensional properties and moisture content of grain cultivars were determined. Water absorption capacity (WAC), bulk density (BD), dispersibility, viscosity and micro-structure of FM ﬂours were also evaluated. Data collected were analyzed using SPSS statistical software version 23.0. Results showed that milky cream cultivar was signiﬁcantly higher (p less than 0.05) than other samples in sample weight, bulk density, true density, aspect ratio and sphericity. However, pearl millet, used as a control, was signiﬁcantly diﬀerent from FM ﬂour on all dimensional properties. Moisture content of milky cream showed higher signiﬁcant diﬀerence for both grains and ﬂours as compared to brown and black grain/ﬂours. Milky cream cultivar was signiﬁcantly diﬀerent in L , b , C , H values, WAC, BD and dispersibility for both FM grains and ﬂours. Data showed that brown ﬂour was signiﬁcantly higher in viscosity than in milky and black ﬂours. Microstructure results revealed that starch granules of raw FM ﬂours had oval/spherical and smooth surface. The study is important for agricultural and food engineers, designers, scientists and processors in the design of equipment for FM grain processing. Results are likely to be useful in assessing the quality of grains used to fortify FM ﬂour.

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confidence: 99%

Studies on Evaluation and Determination of Physical and Functional Properties of Millets. (Ragi and Pearl Millet)

Pawase

Shingote

Chavan

2019

AJDFR

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“…The microbial quality of the millet was similar to described in the literature. The millet flakes tested by Takhellambam et al [35] contained 2.62 log cfu/g TVC and 3.92 cfu/g TYMC as well as a number of E. coli, approximately 1.5 cfu/g. After 6 months of storage, the highest number of microorganisms was found in the millet up to approximately 4.36 log cfu/g TVC ( Table 2).…”

Section: Discussionmentioning

confidence: 99%

Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction

et al. 2020

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Reducing food waste throughout the agri-food chain, as well as sustainable food choices by consumers, can contribute to more efficient resource management. In addition, food insecurity (FI), a socio-economic inability to obtain appropriate quality food in sufficient amounts, still exists. To provide scientific data related to FI, i.e., by reducing food waste, the aim of this pioneering study was to evaluate selected food quality components of food at the end of the date of minimum durability and during the following 6 months of storage. Food safety and sensory attractiveness of the products were taken into consideration. Food safety measurements included microbiological quality, water activity and pH analysis. Sensory attractiveness was evaluated by the quantitative descriptive analysis (QDA) and instrumental analysis. The evaluated foodstuffs were characterised by good sensory quality and safety on the last day of minimum durability. This condition was maintained for up to 3 months of storage. However, after 6 months, significant sensory changes were found, which disqualified the products. The obtained results provide the basis for establishing guidelines that will facilitate the organisation of traders and food banks as well as consumers to make a decision not to throw food but eat or transfer it for social purposes. Sustainability 2020, 12, 3187 2 of 22The prevention of food losses is of high relevance from an economic point of view [3]. Furthermore, this wasting contributes to excess consumption of freshwater and fossil fuels which, along with methane and CO 2 emissions from composting food, impacts global climate change [5].In addition, there is a serious problem in large parts of the world, especially in developing countries, which is defined as food insecurity (FI), which means a socio-economic inability to obtain appropriate quality food in sufficient amounts [6]. This is also a problem in developed regions [7]. According to Jones [8], 3.5% of people in Europe in 2014 were considered severely food insecure (6.3% with moderate FI and 16.0% with mild FI). In North America, 4.9% of people are considered severely food insecure (6.3% with moderate FI and 10.6 % with mild FI). In Australia and New Zealand 3.3% of people are considered severely food insecure (5% with moderate FI and 11.3 % with mild FI) [8].In the EU, 79 million EU citizens live below the poverty line [9]. In the ranking of the Global Food Security Index prepared by the Economist Intelligence Unit commissioned by DuPont, Poland was ranked 27th (113 countries) with a score of 74.1 points (100 points maximum). According to the report, 5% of the Polish population is malnourished (approximately 1.9 million people) (prevalence of undernourishment) and the intensity of food deficiency is 8 kcal/person/day (intensity of food deprivation) [10]. One solution to this problem is the donation and redistribution of unwanted or unsold food to people in need. This process of food reallocation to low-income people is called food rescue nutrition. Food redistrib...

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“…Developed millet flakes contain 0.85 g / 100 g of fat content, energy value around 254 kcal/100 g, calcium content in ragi flakes ranged from19.29 mg/100 g to 222 mg/100 g and iron content around 0.19 to 16. 92 mg/100 g [14]. Popping the millets, decreased calcium content to 10 mg/100 g of total calcium content [15].…”

Section: Nutrient Analysis Of Nutri Flakesmentioning

confidence: 99%

Standardisation and Quality Evaluation of Finger Millet Based Nutri Flakes

Zacharia

Panjikkaran

Suma

et al. 2020

JALSI

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Aims: To standardise ready to eat millet based nutri flakes and to evaluate nutritional and shelf life qualities. Study Design: Completely randomized design Methodology: In the present study 5 treatments along with one control with 3 replications were standardized. Finger millet flour was used as the major ingredient and used in varying proportions starting from 50 to 80% along with 10 – 50 % of tapioca flour and 10 per cent other ingredients The best treatment were selected through sensory evaluation The selected treatment were evaluated for nutritional and shelf life qualities. The observations were tabulated and analysed statistically as completely randomized design (CRD). Results: Among various treatments, highest scores of organoleptic qualities was observed for finger millet based nutri flakes added with tapioca flour (T3-60% FM + 30% TF +10% other ingredients) and it was selected as the best treatment with mean score of 7.92 for overall acceptability. The prepared product was nutritionally superior and highly acceptable throughout the storage. Conclusion: Nutri flakes based on 60% finger millet flour (FM) along with 30% TF was found to be the best combination for the preparation of nutri flakes and secured the highest mean score of 7.92 for overall acceptability. These nutri flakes were nutritionally superior and were shelf stable for 3 months.

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Ready-to-cook millet flakes based on minor millets for modern consumer

Cited by 31 publications

References 11 publications

Studies on Evaluation and Determination of Physical and Functional Properties of Millets. (Ragi and Pearl Millet)

Studies on Evaluation and Determination of Physical and Functional Properties of Millets. (Ragi and Pearl Millet)

Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction

Standardisation and Quality Evaluation of Finger Millet Based Nutri Flakes

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