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Bansal, Megha
- Effect of Processing on the Nutritional Composition of Ragi (Eleusine coracana)
Abstract Views :220 |
PDF Views:0
Authors
Megha Bansal
1,
Navjot Kaur
1
Affiliations
1 Department of Food and Nutrition, Punjab Agricultural University, Ludhiana (Punjab), IN
1 Department of Food and Nutrition, Punjab Agricultural University, Ludhiana (Punjab), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 150-155Abstract
Ragi is millet, packed with fibre and calcium, is extremely beneficial due to its enormous health benefits. The millet is wholesome and recommended for all age groups. This study was planned to analyse the effect of processing on the nutritional composition of ragi. Raw and malted form of ragi were nutritionally analysed. Significant changes in nutritional composition of ragi were observed during processing. The raw ragi flour had good amounts of crude protein (4.6%), crude fat (3.06%) and crude fibre (14.8%). Amounts of amino acids were on the higher side i.e. tryptophan (116.77mg/100g protein), methionine (181.56mg/100g protein) and lysine (195.67mg/100g protein), as well as total sugars (5.32g/100g) and starch (0.82g/100g). Malting of ragi enhanced the crude protein (7.11%), ash (4.13%), tryptophan (250.13mg/100g protein) and methionine (351.1mg/100g protein) content. The antinutritional components reduced after the process of malting. The results revealed that malting of ragi should be done to enhance its nutritional profile and to maximize health benefits.Keywords
Malted Ragi, Processing, Proximate Composition, Amino Acids, Anti Nutritional Components.
References
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- Effect of Supplementation of Malted Ragi (Eleusine coracana) Beverage on Nutritional Status of Sportswomen
Abstract Views :232 |
PDF Views:0
Authors
Megha Bansal
1,
Navjot Kaur
1
Affiliations
1 Department of Food and Nutrition, Punjab Agricultural University, Ludhiana (Punjab), IN
1 Department of Food and Nutrition, Punjab Agricultural University, Ludhiana (Punjab), IN
Source
Food Science Research Journal, Vol 10, No 1 (2019), Pagination: 12-21Abstract
Ragi, the low cost millet, is a rich source of dietary fibre, calcium and phytochemicals with nutraceutical potential. Ragi contains about 6-13 per cent protein, 1-2 per cent fat, 65-75 per cent carbohydrates, 15-20 per cent dietary fibre and 2.5- 3.5 per cent minerals. Thirty sportswomen in the age group of 18 to 22 years were selected from Punjab Agricultural University, Ludhiana to determine the effect of supplementation of malted ragi (Eleusine coracana) beverage on nutritional status of sportswomen. During experimental period sportswomen were supplemented with 250 ml of most acceptable beverage for the period of four months. The results revealed that the developed beverage was having good amount of energy (218.19 kcal), protein (11.78 g), fat (6.81 g), calcium (172.6 mg), iron (3.73 mg) and phosphorus (102.2 mg) per 100 g. The mean daily food intake of cereals, pulses, ischolar_mains and tubers, fruits, milk and milk products, fats and oils and sugars increased significantly (p<0.05) after experimental period. Also significant increase was observed (p<0.05) in the intake of energy, protein, carbohydrates, calcium, iron, phosphorus, vitamin A, folic acid and vitamin C after the experimental period. The increase in the haemoglobin, TIBC and serum calcium of the sportswomen after experimental period was increased to 12.30 g/dl, 457.01 μg/dl and 9.77 mg/dl, respectively. Therefore, ragi in malted form can be utilized for the development of highly nutritious beverage.Keywords
Sportswomen, Malted Ragi Beverage, Supplementation, Nutrients, Haemoglobin, Nutraceutical.References
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