Food Science Research Journal

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Rejuvenating Millets Through Value Addition


Affiliations
1 Krishi Vigyan Kendra, Vijayapura (U.A.S.), (Karnataka), India
     

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Millets have been traditionally the main components of the food basket of the poor in India. They have been known for their rich nutrient contents and drought resistance quality. The study was conducted in Kohlar village of Bagewadi taluk of Vijayapura district, Karnataka state. Three value added products such as foxtail millet bisibelebath, Little millet paddu and finger millet malt were demonstrated to the farm women and its acceptability was tested. The overall acceptability of the products revealed that foxtail millet bisibelebath scored 4.4 compared to rice bisibelebath which obtained a score of 4.6. The comparison between little millet products revealed that little millet paddu obtained a score of 4.7 compared to rice paddu which was scored 4.4 out of 5. Further comparison of finger millet products revealed a score of 4.6 for finger millet malt compared to the ready-to-cook malt product obtained from the market which was scored 4.4 out of 5.

Keywords

Rejuvenation, Millets, Processing, Value Addition, Acceptability.
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  • Itagi, S., Naik, R., Bharti, P. and Sharma, P. (2012). Redymade foxtail millet mix for diabetics. Internat. J. Sci. &Nature, 3 (1) : 47-50.

  • Krishnakumari and Thayumanvan (1997). Comparative study of resistant starch from minor millets on intestinal response of blood glucose, serum cholesterol and triglycerides in rats. J. Sci. Food &Agric., 73 (93): 296-302.


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  • Rejuvenating Millets Through Value Addition

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Authors

Prema B. Patil
Krishi Vigyan Kendra, Vijayapura (U.A.S.), (Karnataka), India

Abstract


Millets have been traditionally the main components of the food basket of the poor in India. They have been known for their rich nutrient contents and drought resistance quality. The study was conducted in Kohlar village of Bagewadi taluk of Vijayapura district, Karnataka state. Three value added products such as foxtail millet bisibelebath, Little millet paddu and finger millet malt were demonstrated to the farm women and its acceptability was tested. The overall acceptability of the products revealed that foxtail millet bisibelebath scored 4.4 compared to rice bisibelebath which obtained a score of 4.6. The comparison between little millet products revealed that little millet paddu obtained a score of 4.7 compared to rice paddu which was scored 4.4 out of 5. Further comparison of finger millet products revealed a score of 4.6 for finger millet malt compared to the ready-to-cook malt product obtained from the market which was scored 4.4 out of 5.

Keywords


Rejuvenation, Millets, Processing, Value Addition, Acceptability.

References