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Millets are one of the major underutilized crops with a Nutri-cereal potential. They are highly nutritious. Non-acid forming, gluten free and have several dietary properties. Moreover, they are inexpensive and available in large quantities. They are also a forage and grain crop that can survive in arid conditions. Because of awareness among public for a healthy diet millet have recently gained popularity. Foxtail millet is a good source of protein, dietary fibre, calcium, vitamins and iron. Various studies reveal that germination of foxtail millet enhances their nutritional value and provides various health benefits. Therefore, germinated foxtail millet is made to flour and developed into value-added Papad. The proximate composition such as energy, fat, protein, iron and fibre for the following product are compared. The incorporation of germinated foxtail millets are at a ratio of 25g 50g, 75g into the product. The mean scores of sensory evaluations in appearance, flavour, taste, texture and overall acceptability are calculated to find out consumer satisfaction.
Keywords: Foxtail millet; Antioxidant activity; Nutrient analysis, Product development; Nutrient analysis; Product development
Millets are a group of small seeded grasses which are referred to as the "Miracle Grain" because it can withstand drought and requires significantly their capacity to thrive in challenging environmental conditions like little rainfall, they are essential foods in many developing nations. For those with celiac disease who are frequently aggravated by the gluten content of wheat and other more popular cereal grains, millet is a great cc C less water than other crops. Due to alternative because it is gluten-free. It is helpful for those who have atherosclerosis and diabetic heart disease as well (Gélinas et al., 2008). Millets include varieties including Jowar (sorghum), Sama (small millet), Ragi (finger millet), Korra (foxtail (Ambati, K., & Sucharitha, K. V. 2019). Foxtail millet (Setaria italica (L.) P. Beauv.) has been identified as a major millet in terms of worldwide production, as it is the sixth highest yield grain. (Saleh et al.,2013). It is one of the simple to grow cereal grains from the Setaria genus, family Poaceae, and subfamily Panicoideae. The earliest archaeological evidence for foxtail millet was discovered in northern China and dates back between 7,400 one of the oldest crops still being grown today. Approximately 4000 years ago, its remnants from Europe were discovered.
In addition to being a valuable source and being unique among cereals for the specific balance of nutrients it provides, foxtail millet contains a variety of health-promoting ingredients. The starch, protein, dietary fibres, fat, vitamins, and minerals found in foxtail millet are its primary constituents (Yang et al., 2013). Foxtail millet's distinct composition gives rise to its nutritive and sensory properties, including aroma, flavour, and appearance. While Chen et al., showed that the 85 various kinds of foxtail millet ranged from 4.4 to 7.3 g/100g for crude fat level, 71.5 to 83.8 g/100g for total carbs, and 9.5 to 18.9 g/100g for protein content. The nutritional content, sensory qualities, and economic worth of foxtail millet have all been enhanced through the application of various processing techniques. These processing techniques, such as milling, malting, blanching, germination, and fermentation, increase the nutritional benefits of foxtail millet while reducing its anti-nutritional qualities.
The following are the objectives set forth for the present study
▪ To estimate and compare the antioxidant values of germinated and non-germinated foxtail millet flour.
▪ To formulate and develop value-added Papad using germinated millet powder.
▪ To analyse and compare the nutritional compounds in developed product.
▪ To find out the microbial load for the value added-Foxtail millet papad.
millet), and Variga (proso millet)
and 7935 years (Austin, 2006). It is
The methodology adapted for this study are discussed under the following headings
To determine the Antioxidant content, the sample was done by using DPPH scavenging method. Based on the procedure by Asha devi et al 2012 2ml of extract from the concentrations was mixed with 1ml of the methanolic solution DPPH radicles, with 0.2Mm DPPH. The content was shaken vigorously and kept was measured at 517 nm. Absorbance of control was determined by replacing the sample with methanol. The scavenging activity was calculated using the
Scavenging activity (%) = ----------------------- ×100
Ingredients such as Germinated Foxtail millet powder, Black gram flour, cumin seed, Asafoetida, Salt were used to develop the value added papad. Black gram flour and cumin seed were used to prepare the control.
The Foxtail millet papad was developed by using the germinated foxtail millet powder. The Germinated Foxtail Millet powder was measured and made to dough by blending with other required ingredients used for the preparation of Germinated foxtail millet Papad. In this study, sample A, sample B, sample C were prepared by using 25% millet powder with other ingredients respectively. Control was prepared as per the standard Papad recipe.
The quality of the food product is assessed by means of human sensory organs. The evaluation is said to be sensory or subjective or organoleptic evaluation (Srilakshmi, 2005). Consumer the final concentration made up to in dark for 30 minutes. Absorbance
formula of
(A control-A sample)
A control 50% and 75% of Germinated foxtail preference of Germinated foxtail millet incorporated Papad, was evaluated in terms of appearance, colour, flavor, texture, taste and overall acceptability using 5 point Hedonic scale.
Microbial count was found out in germinated foxtail millet incorporated food products for a period of 15 days. The number of microbes is tested by SPC product was stored at room temperature. By this method, the proportions of food samples are blended or homogenized serially diluted in appropriate diluents, planted in or onto a suitable agar medium. Incubated at an appropriate temperature for a given are counted by use of Quebec or electronic colony counter. (Jay, 1996)
The antioxidant values obtained from the germinated foxtail millet flour and raw foxtail millet flour is presented in the following table-1
Table 1. Comparative analysis of antioxidant activity
Raw Foxtail millet flour Germinated Foxtail millet flour 80.6%
The mean scores obtained from the sensory evaluation of Sample A, B, C and control are presented in the following table-2
Table 2. Sensory evaluation of value-added papad
Control 4.5 4 4.8
Sample A 4.9 4.9 5
Sample B 3.9 4.2 4.1
Sample C 4 4.5 4.2 (Standard Plate Count) method. The
time, after which all visible colonies
62.5%
4.6 4.8
4.1 4.1
4.2 4.3 3 appearance
1 taste control sampleA SampleB sampleC colour taste texture Flavour appearance
Above table 2 and figure shows that Sample A (4.9, 4.9, 5, 4.8, 4.8) got more scores than the sample B and sample C. So, sample A and control was subjected to nutrient analysis.
Energy (Kcal) 410
Fat (g) 5.5
Protein (g) 5.8
Fibre (g) 1.2
Iron (mg) 0.3
Table 3 shows the energy, fat, protein, fibre and iron contents present in the foxtail millet flour incorporated papad. The enhancement of nutritional benefits are recorded.
Flavour texture colour
5.0
6.5
1.8
2.5
Papad (Control) - 78 (TFTC) 92 (TFTC)
Germinated Foxtail Millet - 82 (TFTC) 105 (TFTC)
The following Table 4 presents the results of microbial analysis for the standardized Germinated Foxtail millet papad. The bacterial count was enumerated method. They were stored at room temperature. On storage millet Papad do not show any undesirable changes. Thus, it is concluded that Germinated Foxtail millet incorporated Papad is stored for 15 days without any
Millets are not just nutritious and healthy; they are also environment friendly and financially beneficial to farmers for their unique adaptability to climate changes. Thus, they are easily consumed and added to the diet. Foxtail millet, one of the major millets has a higher nutritional value which helps in preventing major lifestyle diseases. Therefore, various processing methods are undergone with foxtail millet, to content. Germination increases the moisture, ash content, proximate composition and antioxidant activity of the foxtail millet. Due to lack of gluten in foxtail with diabetes mellitus and gluten intolerance. So, I concluded that germination of foxtail millet increases the nutritive value and adds potential health benefits to the consumers of every age group.