Glycemic index and quality evaluation of little millet (Panicum miliare) flakes with enhanced shelf life

Abstract

Little millet is a minor cereal crop contains several nutraceutical components. Ready To Cook (RTC) flakes of the millet exhibited higher total dietary fiber content (22.40 %) compared to dehulled grain (15.80 %). One serving (30 g) of RTC flakes provided 2.25 g of protein, 0.13 g of fat, 0.13 g of total minerals, 9.67 mg of iron and zero trans fats. The flakes possessed a medium Glycemic Index (GI) of 52.11 ranging from 41.57 to 61.80 among normal volunteers. Glycemic Load (GL) of the flakes was a low of 9.24. The RTC flakes exhibited an acceptability index of 81.11. The flakes possessed a shelf life of more than 6 months with an acceptability index of 67.55, moisture content of 11.82 per cent and Free fatty acid content of 18.02 per cent at the end of sixth month of storage period.

Ready-to-cook millet flakes based on minor millets for modern consumer

“…1). Similar findings was reported by Patil et al (2014) in little millet flakes. The stored little millet RTC flakes indicated that sensory profile in the form of wet avalakki decreased during storage period however the product was acceptable upto 4 months of storage with an acceptability index of 76.66 (Table 5).…”

“…This could be due to better physical attribute of little millet flakes (Table 2). Patil et al (2014) reported RTC little millet avalakki exhibited an acceptability index of 81.11. Ragi avalakki was not attractive (6.12) due to the dark hues (Table 1) and the panelists opined that it exhibited fibrous texture and was chewy with a mean total score of 29.99 and acceptability index of 66.64..…”

“…Sailaja (1992) reported that dehulling process involved in the preparation of flakes resulted in reduction of ether extracts as fat contents were higher in outer coats of grains. Patil et al (2014) reported that RTC little millet flakes recorded low fat (0.44 %) content which was attributed to formation of amylose-lipid complex owing to lower extractability (Samahay et al 2007) compared to grain (1.49 %). The carbohydrate (52.84-67.72 g/100 g) content was significantly lower in all the RTC millet flakes in comparison with native grains (67.0-78.2 g/100 g, Gopalan et al 2004).…”

“…Increased TDF could have resulted from the formation of enzyme resistant macromolecules containing starch, protein, lipid, and/or non-starch polysaccharides (Huber 1991). Patil et al (2014) suggested that the increase in dietary fiber content in flakes could be due to development of resistant starch during moist steaming and cooling cycles performed during processing. High TDF content was recorded in proso RTC millet flakes (21.56 g/100 g) millet flakes.…”

“…Although minor millets are nutritionally superior to cereals, their utilization is limited owing to drudgery associated with its processing (Yenagi et al 2013). There is a need to restore the lost interest in millets that deserves recognition for its nutritional qualities and potential health benefits in management of diabetes mellitus, obesity and hyperlipidemia (Ravindran 1991;Kumari and Thayumanavan 1997;Itagi 2003;Patil et al 2014 andUgare et al 2014). Provision of such nutritionally superior grains in consumer friendly RTC convenient form would, promote enhanced utilization for better nutrition of the modern consumers and also encourage the farming and processing sectors.…”