L. Senthamarai Selvi ¹, D. Malathi ²

Affiliations
1 Home Science College and Research Institute, TNAU, Madurai, IN
2 Agriculture Engineering College and Research Institute, Tnau, Coimbatore, IN

Abstract

The kodo millet and barnyard millet are nutritionally superior to rice and wheat and designated as nutritious cereals. Instant idli mix was developed from kodo millet and barnyard millet flour along with black gram dhal flour and fenugreek flour. The developed mixes were evaluated for their organoleptic and nutritional quality and microbial load. The developed millet instant idli mixes were highly acceptable at 100 % incorporation level and stored in high density polyethylene (P1), aluminium foil (P2) and metallised polypropylene (P3) for a period of 180 days. The substitution of kodo millet and barnyard millet flour idli mixes showed remarkable increase in the nutrients viz., protein 11.37 and 10.57 g, crude fibre 4.20 and 6.90 g, calcium 57.18 and 52.20 mg and iron 4.17 and 6.34 mg respectively. The shelf life of instant mixes were six months and microbial load was within the safer limit in all the packaging materials.

Keywords

Idli, Nutrients, Millet, Organoleptic Evaluation.

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R. Vijayalakshmi ¹, D. Malathi ¹

Affiliations
1 Department of Food Science and Nutrition, Tamil Nadu Agricultural University, Madurai, IN

Abstract

Today the topic of nutritionally enhanced foods with health benefits has become the mainstream among the media coverage and vital topic in nutrition research area, in this connection, significant progress has been made in the area of development of speciality foods. One of the nutritional problems encountered by the third world countries is vitamin A deficiency.

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P. Shanthi ¹, Z. Johnkennedy ¹, K. Parvathi ¹, D. Malathi ¹, K. Thangavel ¹, G. S. V. Raghavan ²

Affiliations
1 Tamil Nadu Agricultural University, Coimbatore-641 043, IN
2 McGill University, CA

Abstract

The challenges directed towards the food industry will be to fulfil the needs of the changing world markets and to meet new consumer product needs. Nowadays many pasta products flood the market. All the pasta and Asian noodles are generally wheat based products. The functional properties of wheat protein fractions are well defined for bread making and pasta cooking quality.

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Usha Chandrasekhar ¹, D. Malathi ¹, K. P. A. Hemalatha ¹

Affiliations
1 Sri Avinashilingam Home Science College for Women, Coimbatore-641 043, IN

Abstract

Socio-cultural and economic factors are the twin causative agents which often go together at the background and are catalytic in precipitating the nutritional and medical factors in the development of malnutrition.

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