​Development and Nutritional Evaluation of Foxtail Millet (Setaria italica) based Laddu

Abstract

Backround: Foxtail millet (Setaria italica) is known for its health benefits as it is nutritionally superior to conventional food grains. Laddu are ball-shaped sweets which are popular in India and are often served at festive or religious occasions. Hence, an attempt was made to develop foxtail millet based value added laddu. Methods: Besan laddu was taken as control. Optimized foxtail millet laddu were nutritionally evaluated for proximate composition, sugars and minerals. Paired ‘t’ test was used to compare the physical parameters and nutrient composition of besan and foxtail millet laddu. Result: The developed foxtail millet laddu had the 11.61, 17.52, 2.64, 1.11 and 66.85% per 100g of protein, fat, crude fibre, ash and carbohydrate respectively. There was no significant difference in sugar composition between the control and the optimised laddu. However, it was observed that the calcium, iron, zinc, copper and manganese of foxtail millet laddu were high as compared to control laddu.

Effect of moisture content on physical and flow properties of milk‐millet powders

“…The range of bulk density of MBMP was higher than that of MFMP because of the greater proportion of fines in the former. Tumwine et al (2019) reported bulk density of 600 kg/m 3 for millet‐SMP composite flour, while Sudha et al (2021) reported a value of 630 kg/m 3 for foxtail millet flour. The bulk density of MFMP and MBMP was lower because of lower TS used in spray drying and the relatively larger occluded air content in these powders.…”

“…Incorporation of malted millets into milk to make convenient and healthy foods provides better nutritional balance and value addition, besides enabling product diversification of millets (Sudha et al, 2021).…”

“…Incorporation of malted millets into milk to make convenient and healthy foods provides better nutritional balance and value addition, besides enabling product diversification of millets (Sudha et al, 2021). Malting is a processing step that improves the physicochemical, nutritional, and functional quality of millets.…”