Development of barnyard millet ready-to-eat snack food : Part II

Abstract

Barnyard millet (BM) based hot air puffed product has less crispness. Oven toasting improves the crispness of the puffed, roasted or flaked food products. A ready-to-eat (RTE) puffed and toasted snack food product from BM was developed. Toasting experiments were designed using central composite rotatable design (CCRD) at varying temperature (84-126 o C) and time (10-30 min). There was significant reduction in moisture content, colour and hardness of toasted product with increase in toasting temperature and time whereas there was higher increase in crispness at lower levels but less increase at higher levels of toasting parameters. The influence of temperature was dominant over toasting time for all responses. Reduction in moisture content and improvement in microstructure of the product during toasting resulted in the significant increase in crispness. The process parameters were optimized using response surface methodology (RSM). The quality attributes like moisture content, colour, crispness and hardness of the optimally toasted snack food were 0.046 kg kg-1 dm, 69.79, 18.45 and 362.64 g, respectively at the optimum temperature and time combination of 116.26 o C and 20.23 min, respectively. The total energy content of the BM snack food was 380.74 kcal per 100 g product.

Millets: a solution to agrarian and nutritional challenges

“…Processing of millets decreases the anti-nutritional factors in millets and improves the bio-accessibility of nutrients. Many processing methods have been used traditionally like roasting/popping, soaking, germination and fermentation [80]. All these methods have been reported to have a significant impact on the nutritional value of the grain.…”

“…A Barnyard millet-based ready-to-eat snack food was prepared by Jaybhaye and Srivastav [80], in which barnyard millet, potato mash and tapioca powder was used in the proportion of 60:37:3. The dough was formed into thin rectangular-shaped, steam-cooked cold extrudate samples and was puffed with HTST puffing process at optimum temperature and time (238 °C/39.35 s).…”

Nutritional and functional roles of millets—A review

“…Seed coat phenolics of finger millet are also reported as an inhibitor of cataractogenesis in human eye lenses (Chethan, 2008). Food processing techniques, such as soaking, germination, fermentation, and puffing of millets enhance the nutritional quality of millets, improve digestibility with reducing antinutrient content in their cereals (Handa, Kumar, Panghal, Suri, & Kaur, 2017;Jaybhaye & Srivastav, 2015). The presence of antinutrient in finger millet was reported to lower glycemic effect, reduced starch digestibility, and absorption (Kumari & Sumathi, 2002).…”

Plant food anti-nutritional factors and their reduction strategies: an overview

“…The anti-nutritional factors, which reduce the nutritional value of foods can be reduced by the use of traditional food preparation methods such as fermentation, cooking, soaking and puffing. These food processing techniques reduce anti-nutritional factors, increase protein digestibility and improve the biological value of cereal crops (Handa et al 2017;Jaybhaye and Srivastav 2015). Therefore, the main focus of this review is to discuss various anti-nutrients present in foods and also assess processing methods that can be used to reduce the concentration of anti-nutritional factors such as phytate, saponins, polyphenols and protease inhibitors.…”