Refine your search
Collections
Journals
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Nain, Manjeet Singh
- Nutritional Evaluation and Storage Stability of Popped Pearl Millet Bar
Abstract Views :216 |
PDF Views:76
Authors
Affiliations
1 Amity University, Sector 125, Noida 201 301, India, IN
2 ICAR-Indian Agricultural Research Institute, New Delhi 110 012, IN
1 Amity University, Sector 125, Noida 201 301, India, IN
2 ICAR-Indian Agricultural Research Institute, New Delhi 110 012, IN
Source
Current Science, Vol 120, No 8 (2021), Pagination: 1374-1381Abstract
The study was aimed at making the pearl millet available in ready-to-eat form to people with some enhanced nutritional and storage properties. A bar was developed through popping processing using pearl millet as main ingredient. It was formulated using dry raw materials (popped pearl millet, popped amaranth, puffed bengal gram, flax seeds, sunflower seeds and raisins), and agglutinative ingredients (sugar and carboxy methyl cellulose). The developed bar was evaluated for proximate composition, nutritional quality, as well as change in moisture, water activity (aw), free fatty acids and peroxide value, textural and sensory attributes, and total microbial load during storage under ambient conditions (25 ± 28.0°C and 65 ± 10% RH) after packaging in high density poly ethylene and metalized-polyester polyethylene pouches for 3 months. The developed bar was found to have 10.84% protein, 4.39% fat and 6.45% dietary fibre. The minerals and vitamins like calcium, phosphorus, iron, and zinc estimated, were: 58.70, 215.65, 3.17 and 5.13 mg/ 100 g respectively. The metallized pouch film was found suitable for packing popped pearl millet bars with respect to its stability and acceptability, and the product remained chemically and microbiologically safe and stable during entire storage. The development of composite bar using low cost, locally available ingredients were nutri dense and a convenient snack for children and adults.Keywords
Free Fatty Acid, Nutritional Analysis, Peroxide Value, Popped Pearl Millet Bar, Sensory Evaluation, Storage.Full Text
References
- Satyavathi, C. T., Praveen, S., Mazumdar, S., Chugh, L. K. and Kawatra, A., Enhancing demand of pearl millet as super graincurrent status and way forward. ICAR-All India Coordinated Research Project on Pearl Millet, Jodhpur, 2017.
- Onyango, C. A., Ochanda, S. O., Mwasaru, M. A., Ochieng, J. K., Mathooko, F. M. and Kinyuru, J. N., Effects of malting and fermentation on anti-nutrient reduction and protein digestibility of red sorghum, white sorghum and pearl millet. J. Food Res., 2013, 2(1), 41–49.
- Sade, F. O., Proximate, anti-nutritional factors and functional properties of processed pearl millet (Pennisetum glaucum). J. Food Technol., 2009, 7(3), 92–97.
- Malleshi, N. G. and Desikachar, H. S. R., Varietal difference in puffing quality of ragi (Eleusine coracana). J. Food Sci. Technol., 1981, 18, 30–32.
- Mariott, M., Alamprese, C., Pagani, M. A. and Lucisano, M., Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours. J. Cereal Sci., 2006, 43(1), 47–56.
- Kumari, R., Singh, K., Jha, S. K., Singh, R., Sarkar, S. K. and Bhatia, N., Nutritional composition and popping characteristics of some selected varieties of pearl millet (Pennisetum glaucum). Indian J. Agric. Sci., 2018, 88(8), 344–348.
- Giri, N. A., Taur, A. T., Kshirsagar, R. B. and Yadav, G. B., Studies on formulation and evaluation of fiber rich food bars. Indian J. Nutr. Dietet., 2012, 49, 243–247.
- Lobato, L. P., et al., Snack bars with high soy protein and isoflavone content for use in diets to control dyslipidaemia. Int. J. Food Sci. Nutr., 2011, 63, 1–10.
- Sharma, G. K., Padmashree, A., Roopa, N. and Bawa, A. S., Storage stability of protein rich compressed bar. J. Food Sci. Technol., 2006, 43(4), 404–406.
- Kumari, R., Singh, K., Singh, R. and Nain, M. S., Development of healthy RTE – breakfast cereal from popped pearl millet. Indian J. Agric. Sci., 2019, 89(5), 129–133.
- AOAC. Official methods of the Association of Official Agricultural Chemists, Washington, DC, USA, 2000, 11th edn.
- AOAC. Vitamin assays, Turbidimetric Method. AOAC Official Method, 2005, 960.46.
- AOAC. Niacin and niacinamide (nicotinic acid and nicotinamide) in ready-to-feed milk-based infant formula microbiologicalturbidimetric method. AOAC Official Method, 2005, 985.34.
- AACC. The definition of dietary fibre. Report of the dietary fibre definition committee to the board of directors of the American Association of Cereal Chemists. Cereal Food World, 2011, 46, 112–126.
- AOAC. Total, soluble, and insoluble dietary fiber in foods, enzymaticgravimetric method, 2005.
- Syed, H. M., Syed, I., Deshpande, H. W., Kulkarni, K. D. and Kulkarni, D. N., Chemical Analysis of Food Samples – Laboratory Manual, Needs Agencies, Parbhani (M.S.), India, 2007.
- Olunlade, B. A., Adeola, A. A. and Anuoluwapo, A. O., Microbial profile of maize-pigeon pea biscuit in storage. Fountain J. Nat. Appl. Sci., 2013, 2, 1–9.
- Pradeep, P. M., Dharmaraj, U., Sathyendra Rao, B. V., Senthil, A., Vijayalakshmi, N. S., Malleshi, N. G. and Singh, V., Formulation and nutritional evaluation of multigrain ready-to-eat snack mix from minor cereals. J. Food Sci. Technol., 2013, 51(12), 3812– 3820.
- Muyonga, J. H., Andabati, B. and Ssepuuya, G., Effect of heat processing on selected grain amaranth physicochemical properties. Food Sci. Nutr., 2014, 2(1), 9–16.
- Obatolu, V. A., Omucti, C. O. and Ebenerer, A. A., Qualities of extruded puffed snacks from maize/soybean mixture. J. Food Process Eng., 2016, 29, 149–161.
- Mishra, G., Joshi, D. C. and Panda, B. K., Popping and puffing of cereal grains: a review. J. Grain Process. Storage, 2014, 1, 34–46.
- Bunkar, D. S., Jha, A. and Mahajan, A., Optimization of the formulation and technology of pearl millet based ‘ready-toreconstitute’ kheer mix powder. J. Food Sci. Technol., 2012, 51, 2404–2414.
- Oloyede, O. I., Chemical profile of unripe pulp of carica papaya. Pak. J. Nutr., 2005, 4(6), 379–381.
- Padmashree, A., Sharma, G. K. and Govindaraj, G., Development and evaluation of shelf stability of flaxoat nutty bar in different packaging materials. Food Nutr. Sci., 2013, 4, 538–546.
- Mridula, K. K. and Singh, P., Barnwal development of Omega-3 rich energy bar with flaxseed. J. Food Sci. Technol., 2013, 50(5), 950–957.
- Singh, G., Development of value-added products from pearl millet, Ph.D. thesis, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, 2005.
- Agbaje, R., Hassan, C. Z., Norlelawati, A., Rahman, A. and Huda, F. N., Development and physico-chemical analysis of granola formulated with puffed glutinous rice and selected dried sunnah foods. Int. Food Res. J., 2016, 23(2), 498–506.
- Zamora-Gasga, V. M., Bello-Perez, L. A., Ortiz-Basurto, R. I., Tovar, J. and Sayago-Ayerdi, S. G., Granola bars prepared with Agave tequilana ingredients: chemical composition and in vitro starch hydrolysis. Food Sci. Technol., 2014, 56(2), 309–314.
- Sharma, M., Mridula, D., Yadav, D. N. and Gupta, R. K., Physiochemical characteristics of maize and sorghum as affected by popping. Proc. Natl. Acad. Sci. India, Sect. B. Biol. Sci., 2015, 85(3), 794–799.
- Ribnar, A. A., Designing sorghum (Designing Sorghum (Sorghum bicolor (L.) Moench) flakes-based snack bar for nutritional and health benefits of children, M.Sc. thesis, University of Agricultural Sciences, Dharwad, 2014.
- Tibagonzeka, J., Wambete, J., Muyinda, A. M., Nakimbugwe, D. and Muyonga, J. H., Acceptability and nutritional contribution of grain amaranth recipes in Uganda. Afr. J. Food Agric. Nutr. Dev., 2014, 14(3), 8979–8997.
- Verma, S., Khetrapaul, N. and Verma, V., Development and standardisation of protein rich sorghum based cereal bars. Int. J. Curr. Microbiol. App. Sci., 2018, 7(5), 2842–2849.
- Taylor, J. R. N., Millet: Pearl. Encycl. Grain Sci., 2004, 2, 253– 261.
- Dongxiao, S.-W., Teoh, A., Massarotto, C. and Wibisono, R., Comparative analysis of fruit-based functional bars. Food Chem., 2010, 119(4), 1369–1379.
- Sharma, S. K., Chaudhary, S. P., Rao, V. K., Yadav, V. K. and Bisht, T. S., Standardization of technology for preparation and storage of wild apricot fruit bar. J. Food Sci. Technol., 2013, 50(4), 784–790.
- Manthey, F. A., Sinha, S., Wolf-Hall, C. E. and Hall, C. A., Effect of flaxseed flour and packaging on shelf life of refrigerated pasta. J. Food Process. Preserv., 2008, 32(1), 75–87.
- Hiremath, S. P., Physio-chemical characteristics of raw, malted and popped finger millet varieties, M.Sc. thesis, University of Agricultural Sciences, GKVK, Bengaluru, 2011.
- Loveday, S. M., Hindmarsh, J. P., Creamer, L. K. and Singh, H., Physicochemical changes in a model protein bar during storage. Food Res. Int., 2009, 42(7), 798–806.
- Kavitha, B., Vijayalakshmi, R., Yalagala, P. C. R., Illamaran, M. and Sugasini, D., Nutritional evaluation and cell viability of formulated probiotic millet fruit bar. J. Food Nutr. Disor., 2018, 7.
- Muhammad, N., Rehman, S., Muhammad, A. F., Anjum, M. M. and Din Ghulam, M., Development, characterization, and optimization of protein level in date bars using response surface methodology. Sci. World J., 2012, 2012, 10; https://doi.org/10.1100/2012/518702.
- Yang, Z. F., Zheng, Y. H., Cao, S. F., Tang, S. S., Ma, S. J. and Li, N., Effects of storage temperature on textural properties of Chinese bay berry fruit. J. Texture Stud., 2007, 38(1), 166–177.
- Aggarwal, P. and Kaur, R. P., Development of intermediate moisture product from carrot pulp. Am. J. Food Sci. Nutr. Res., 2014, 1, 52–59.
- Marotirao, P. C., Development of process technology for nutritional multigrain bar and storage studies, M.Tech. (Food Sci.) Thesis. Vasantrao Naik Marathwada Agricultural University, Parbhani, Maharashtra, 2017.
- Socio-economic transformation through National Food Security Mission in Uttar Pradesh and Karnataka, India
Abstract Views :126 |
PDF Views:74
Authors
Affiliations
1 ICAR-Central Soil Salinity Research Institute, Karnal 132 001, India, IN
2 ICAR-Indian Agricultural Research Institute, Pusa, New Delhi 110 012, India, IN
1 ICAR-Central Soil Salinity Research Institute, Karnal 132 001, India, IN
2 ICAR-Indian Agricultural Research Institute, Pusa, New Delhi 110 012, India, IN
Source
Current Science, Vol 124, No 8 (2023), Pagination: 976-980Abstract
Augmenting agricultural productivity is the goal of the National Food Security Mission (NFSM), Government of India. The aim of the present study was to analyse the socio-economic changes brought about by NFSM in 2022 in Uttar Pradesh (UP) and Karnataka. For this, 160 beneficiary farmers and 80 non-beneficiary farmers from both states were part of personal interviews and focused group discussions. The socio-economic transformation was higher for beneficiary farmers in terms of annual income, occupational status, crop diversification, earning members, material possession, agricultural productivity and access to the programme than for non-beneficiary farmers of both states. Comparative analyses of the transformation of beneficiary farmers in Karnataka and UP revealed significant changes in the socio-economic indicators, except earning members, education, social participation and agricultural productivity. The changes brought about by this Mission, before and after its launch, revealed a significantly higher socio-economic impact on the beneficiary farmersKeywords
Agricultural productivity, beneficiary and non-beneficiary farmers, National Food Security Mission, socio-economic transformation.Full Text
References
- AFCL, Midterm evaluation of NFSM – A concise report. Agricultural Finance Corporation Limited, New Delhi, 2012.
- Vijayan, B. and Nain, M. S., Nutritional security through National Food Security Mission for an Atmanirbhar Bharat. Biotica Res. Today, 2021, 3(1), 81–83.
- AFCL, Report on impact evaluation of National Food Security Mission, Agricultural Finance Corporation Limited, New Delhi, 2014.
- Grover, D. K. and Singh, J. M., Possibilities and constraints for increasing the production of pulses in Punjab and impact of National Food Security Mission on pulses. Agro-Economics Research Centre, Department of Economics and Sociology, Punjab Agricultural University, Ludhiana, 2012.
- Increase cultivation area to meet target, officials told. The Hindu, 3 February 2018.
- A close reading of the NFHS-5, the health of India. The Hindu, 28 November 2021.
- Gulati, A., Terway, P. and Hussain, S., Performance of agriculture in Uttar Pradesh. Revitalizing Indian Agriculture and Boosting Farmers Income, 2021, pp. 175–210.
- Mishra, A., Broadway, A. and Jain, J., Overview of food security in Uttar Pradesh, India. Basic Res. J. Food Sci. Technol., 2013, 20–25.
- Chaitra, G., Gowda, N. S. S. and Shivalingaiah, Y. N., Constraints encountered by beneficiary farmers in adopting National Food Security Mission (NFSM) interventions in selected districts of Karna-taka State, India. Asian J. Agric. Extens., Econ. Sociol., 2020, 38(11), 114–118.
- Economic Survey 2016–17, Government of India, 2016.
- Vijayan, B., Nain, M. S., Singh, R., Kumbhare, N. V. and Kademani, S. B., Knowledge test for extension personnel on Rashtriya Krishi Vikas Yojana. Indian J. Extens. Edu., 2023, 59(1), 131–134.
- Maheshwari, S. and Bairathi, R., Extent of socioeconomic change of tribals through Rashtriya Krishi Vikas Yojna (RKVY) in Bans-wara district of Rajasthan, India. Adv. Econ. Bus., 2015, 3, 190–194.
- Vijayan, B., Nain, M. S., Singh, R. and Kumbhare, N. V., Socio-economic transformation through RKVY-RAFTAAR in Uttar Pradesh and Karnataka. Indian J. Extens. Edu., 2022, 58(3), 108–112; http://doi.org/10.48165/IJEE.2022.58323.
- Hiremath, G., Reddy, V. and Nagaraj, N., An assessment on effect of National Food Security Mission (NFSM) on growth and stability of major pulses production in India and Karnataka. Indian J. Econ. Dev., 2017, 13, 476.
- Pandey, R., Yadav, R. and Singh, R., Socio-economic status of mustard growing farmers of Haringtonganj block of Faizabad district (U.P.). Ann. Agri. Bio. Res., 2020, 20, 149–252.