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- Physico-Chemical and Sensory Characteristics of Ready-to-Eat Extruded Snacks from Finger Millet Based Composite Blends
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Authors
Affiliations
1 Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra-415 712, IN
1 Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Maharashtra-415 712, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 50, No 8 (2013), Pagination: 315-323Abstract
Millets, among the food grains, are the cheapest and nutritious wholesome food grains for people of all age groups. They have certain specialities which yield products of superior nutritional and technological characteristics than the major cereals. The millet grains offer many opportunities for diversified utilization and in adding value. It is possible to make many different kinds of value added food products by adopting appropriate milling, popping, malting and pearling technologies. However, they have remained the food for the people of lower socio-economic strata and traditional consumers because of their coarse texture, characteristic flavour, intense coloured seed coat and cultural attachment. Also, the use of millets is less popular especially among the urban population due to non availability of suitable post harvest technologies to develop consumer attractive processed products similar to rice or wheat.
References
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- Potential Functional Implications of Finger Millet (Eleusine Coracana) in Health and Disease
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Authors
Affiliations
1 Krishi Vigyan Kendra, Kosbad Hill, Dist. Palghar, IN
2 Dept. of Agricultural Process Engineering, Pad. Dr. D. Y. Patil CAET, Talsande, Kolhapur, IN
3 CAET, DBSKKV, Dapoli, IN
4 Dept. Agricultural Process Engineering, CAET, DBSKKV, Dapoli, MS, IN
1 Krishi Vigyan Kendra, Kosbad Hill, Dist. Palghar, IN
2 Dept. of Agricultural Process Engineering, Pad. Dr. D. Y. Patil CAET, Talsande, Kolhapur, IN
3 CAET, DBSKKV, Dapoli, IN
4 Dept. Agricultural Process Engineering, CAET, DBSKKV, Dapoli, MS, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 53, No 4 (2016), Pagination: 475-486Abstract
Finger millet (Eleusine coracana), also known as Nachani, Ragi or Nagli, is one of third most important millet (sorghum and pearl millet) grown in tropical semi-arid regions of the world primarily in India and Africa. The aim of the study is to review the potential health benefits of finger millet. Desk reviews were collected from Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli University, Central Institute of Agricultural Engineering, Bhopal, libraries and other web sources etc. Finger millet is rich in several nutrients as well as non-nutrients such as phenols. It has high energy, has less starch, high fiber (3.6 g/ 100 g, most of which is insoluble), has low glycemic index (55) and is gluten free. The protein content ranges from 5.6 to 12.70 % and it is low in lysine, tryptophan, threonine and the sulfur-containing amino acids. The energy of millet is greater than sorghum and nearly equal to that of brown rice because the lipid content is generally higher (1.3 to 2 %). Total ash content is higher in finger millet than in commonly consumed cereal grains. The ash content has been found to be nearly 1.7 to 4.13 % in finger millet. Calcium and iron content of finger millet ranged from 162 to 487 mg % and 3.61 mg/100 g to 5.42 mg % respectively. Calcium deficiency leading to bone and teeth disorder, iron deficiency leading to anemia can be overcome by introducing finger millet in our daily diet. They are also recognized for their health beneficial effects, such as anti-diabetic, anti-tumerogenic, atherosclerogenic effects, antioxidant and antimicrobial properties.Keywords
Finger Millet, Amino Acid, Micronutrient, Glycemic Index, Antioxidant.References
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