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N. Surekha ¹, Ravikumar S. Naik ², Chandramati Rokhde ³, Rohini Devi ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Krishi Vidhyapeeth, Parbhani Maharashtra, IN
2 Department of Agricultural Economics, University of Agricultural Sciences, Dharwad, IN
3 SDM Medical College, Dharwad, Karnataka, IN

Abstract

Barnyard millet (Echinochloa frumentacea Link) is one of the important minor millet and good source of macronutrient, micronutrient and nutraceutical components. As the concept of low glycaemic index foods is gaining interest for the effective management of diabetes mellitus, efforts have been accelerated in this direction to bring into light various foods of low glycaemic index. With increasing urbanization, the demand for processed food is increasing. Among them, bakery products particularly cookies command wide popularity in urban and rural mass. Hence an attempt was made to develop barnyard millet based value added low glycaemic index cookies. Trials were conducted by incorporating sago flour, pulse flour and dehydrated carrot gratings at different levels to barnyard millet flour to develop plain, pulse and vegetable cookies respectively and were evaluated organoleptically. The best accepted variations of plain, pulse and vegetable cookies were evaluated for nutrient composition and glycaemic index. The findings indicated significant increase in nutrient composition in pulse and vegetable cookies. The glycaemic index of vegetable cookies (21.65) and pulse cookies (24.42) were significantly less than plain cookies (42.04). Thus, the developed cookies with low glycaemic index can be recommended for inclusion in diabetic diet.

Keywords

Barnyard Millet, Nutraceutical, Glycaemic Index, Diabetes Mellitus.

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N. Surekha ¹, B. V. Chimmad ¹, Ravikumar S. Naik ²

Affiliations
1 Department of Food and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad, Karnataka, IN
2 Department of Agricultural Economics, University of Agricultural Sciences, Dharwad, Karnataka, IN

Abstract

An investigation was planned to exploit the beneficial aspects of barnyard millet by fabricating a health food and to evaluate its clinical efficacy in terms of glycaemic and lipemic response in seven normal adult volunteers. Barnyard millet constituted the main ingredient (77%) and other ingredients such as black gram Dhal (4.6 %), dehydrated carrot (9.2%) were added either as a source of lysine, antioxidants, dietary fibre, hypoglycaemic and hypocholesterimic constituents, apart from enhancing sensory qualities. The developed health food had high protein (12%), dietary fibre (37%) and ?-carotene (36,703?g/100g) content. Fat and calorific contents of health food were low having 4.63 per cent and 282 Kcal/100g, respectively. The glycaemic index of health food was 59 with values ranging from 41-71 among the volunteers.The feeding intervention of 28 days revealed a reduction in body weight (2 %) besides changing blood lipids. Significant reduction in blood sugar (7%) was observed. Reduction in triglycerides (10 %), total cholesterol (8%), Low Density Lipoproteincholesterol (9%) and Very Low Density Lipoprotein-cholesterol (9 %) and increase in High Density Lipoproteincholesterol (5%) were observed in experimental group. Reduction in the ratio of TC: HDL and LDL: HDL observed was 12 and 13 per cent, respectively. Thus, the formulated barnyard millet health food possessed hypoglycaemic and hypolipemic properties.

Keywords

Barnyard Millet, Dietary Fibre, Glycaemic Index, Total Cholesterol

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Madhuri Kotagi ¹, N. Surekha ¹, Ravikumar S. Naik ², N. B. Yenagi ¹

Affiliations
1 Department of Foods and Nutrition, College of Rural Home Science, University of Agricultural Sciences, DHARWAD (KARNATAKA), IN
2 Department of Agricultural Economics, University of Agricultural Sciences, DHARWAD (KARNATAKA), IN

Abstract

Rice is a versatile cereal and used for consumption in various forms. The three principal rice products of commercial importance which are traditionally being made in India are popped, puffed and flaked rice. Popped rice is a popular product, especially in Asia, because of its crispness and lightness. Hence an investigation was undertaken to study the varietal suitability of rice for popping quality characteristics. Sample of 15 paddy varieties were procured from ARS, Mugad. The physico-chemical parameters, cooking time and gelatinization temperature (GT) of milled rice and popping quality such as popping yield, expansion ratio of popped rice and flake size of popped rice were studied. Physical characteristics of milled rice varieties varied significantly (P<0.01). Among the milled rice varieties, the super fine variety Pusa-basumati had the highest length (7.22 mm) and the lowest in Dodiga (5.33 mm) a common grain variety. The L:B ratio for all the varieties of milled rice ranged from 1.89 to 3.68. In the study the popping yield was positively correlated with thousand kernel weight (r=0.332), bulk density (r=0.605), head rice yield (r=0.571), whereas the popping expansion was positively correlated to L:B ratio (r=0.527) and no significant correlation was found between popping expansion and amylose content and gelatinization temperature. The expansion ratio of popped rice of Intan found to be maximum at 27.6 per cent total amylose and 13.4 per cent hot water insoluble amylase. In the present study, it was observed that rice varieties Intan, Dodiga Udarsali, Navali, Abhilash, Jaya, Champakali posses good processing quality, exhibit optimum cooking time (19.00 to 23.50 min), high amylose content (27.6-30.6% db) and intermediate gelatinization temperature (70.09° to 72.45° C). Hence, it can be concluded that the rice varieties with high amylose content and intermediate gelatinization temperature are most suitable for good cooking, eating and processing qualities.

Keywords

Popped Rice, Flake Size, Expansion Ratio, Gelatinization Temperature, Amylose.

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