Traditional Indian breakfast (Idli and Dosa) with enhanced nutritional content using millets

Abstract

Aim:To formulate ready-to-make millet mix Idli and Dosa, and to compare the chemical and sensory qualities of those with pure rice mix Idli and Dosa. Methods: Germinated powders of high-quality millets were mixed and incorporated with other basic traditional ingredients like rice powder and de-husked black gram powder in formulated proportions. Nutritional and sensory qualities were assessed after fermentation and cooking of the mix to make Idli and Dosa. Results: The millet-based Idli contained high proportions of protein (15-18%), fat (5.0-6.2%) and carbohydrate (72-74%) compared to the rice-based Idli. The ash content was in the range of 1-2% and crude fibre (3.0-4.9%). The millet-based Dosa contained high proportions of protein (15-18%), fat (8.5-9.8%) and carbohydrate (69-72%) compared to the rice-based Dosa. Also the processing steps like decortications, germination and fermentation significantly reduced the phytic acids (69%) and tannin (78%) content in millet-based foods. The sensory evaluation results showed that the overall acceptability of millet based product is 'Like moderately' with score of 7.7 Ϯ 0.5 Conclusion: The results indicated that the nutritional content of millet-incorporated Idli and Dosa was comparable with the standard recommended dietary values, and the processing techniques not only decrease the antinutrients but also enhance the essential nutrients. Emerging research on millet-based food is one of the strategies for alleviating malnutrition.

Sensory Evaluation and Proximate Composition of Rice Based Traditional Food Products of India

“…A nonsignificant difference was observed in crude protein content of both dosa. The results obtained from the present investigation are lesser than range reported for protein in dosa and utthapam earlier by krishnamoorthy et al, 2013krishnamoorthy et al, , Amreen (2008 and Beniwal and Jood (2015). The crude protein content of control idli was 3.56 g/100g.…”

Impact of partial replacement of rice with other selected cereals on idli batter fermentation and idli characteristics

“…Pearl millet (Pennisetum glaucum) serves as an integral source of energy for the poor sections in the region of its cultivation (Nazni and Shalini 2010b). Several authors have made attempts to replace rice in idli batter partially or completely with other cereals such as mixed millets (Krishnamoorthy et al 2013), kodo millet (Neelam et al 2013), sorghum (Nazni and Shalini 2010a) and pearl millet (Nazni and Shalini 2010b). Although, replacement of rice in idli batter with these cereals has been attempted, the biochemical aspects of fermentation in idli batter on replacement of rice with other cereals have not been studied.…”

CHAPTER 9. Impact of Fermentation on the Nutritional Quality, Bioactive Compounds and Potential Health Properties of Legumes

“…Lactic acid fermentation caused a large reduction of phytic acid in Indian idli and dosa breakfast and, consequently, the bioaccessibilities of Ca, Fe and zn were improved. 60 With this premise, the traditional consumption of these staple foods is recommended for Indian children to prevent mineral malnutrition and anaemia among the young populations. 61 Fermented legume products are a rich source of B group vitamins.…”