Production of Nutrient Rich Vermicelli with Malted Finger Millet (Ragi) Flour

Thorats, S.B. Lande S.; Kulthe, A.A.

doi:10.20546/ijcmas.2017.604.086

Cited by 13 publications

(6 citation statements)

References 11 publications

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“…SEM was used to assess the morphologies of the Premix flour samples at various levels of magnification (500(A), 1000(B), 2000(C), and in Fig. (2). The Premix's structure was compact, homogenous, and largely free of pores.…”

Section: Sem (Scanning Electron Microscope)mentioning

confidence: 99%

“…Because it includes the amino acid methionine, which is deficient in the diets of hundreds of millions of the poor who depend on starchy staples like cassava, plantain, polished rice, or maize meal, finger millet is particularly beneficial. Methionine and tryptophan, two essential amino acids, are abundant in the finger millet proteins, as are significant levels of all other essential amino acids, with the exception of lysine [2]. The high prevalence of iron deficiency anaemia in pregnant women and calcium deficiency rickets in young children [2].…”

Section: Introductionmentioning

confidence: 99%

“…Methionine and tryptophan, two essential amino acids, are abundant in the finger millet proteins, as are significant levels of all other essential amino acids, with the exception of lysine [2]. The high prevalence of iron deficiency anaemia in pregnant women and calcium deficiency rickets in young children [2]. The millet does, however, also contain phytates (0.48%), polyphenols, tannins (0.61%), trypsin inhibitory factors, and dietary fibre, due to their metal chelating and enzyme inhibition activities, were once referred to as "anti-nutrients" [3].…”

Section: Introductionmentioning

confidence: 99%

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Nutritional Profiling and Characterization of Developed Cake Premix Using Finger Millets (Eleusine coracana) and Sweet Potato (Ipomea batatas L.)

Gupta,

Singh,

Nanda

2024

EJNFS

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Research in the areas of nutrition and health care, as well as the growing public knowledge of these subjects, support the potential of phytochemicals like dietary fibre on their health-beneficial properties. Finger millet (FM) rates higher in terms of nutritional composition than other cereal grains. When absorbed by the body, FM's nutritional composition lowers the chance of developing type 2 diabetes, hypertension, and gastrointestinal tract disorders. Due to the high levels of calcium (0.38%), dietary fibre (18%), and phenolic compounds (0.3–3%) in it, its usefulness in terms of nutrition is well understood. Additionally, they have been found to have anti-diabetic, anti-tumor, anti-atherosclerotic, antioxidant, and antibacterial activities. The study focused on the development, Physiochemical Analysis, Nutritional Profiling and Microbial analysis of Cake Premix using Finger Millet and Sweet Potato in Different Ratio. A porous shape of the premix powder was shown by Scanning Electron Microscope-Energy Dispersive Spectroscopy. The structure of the Premix was mainly pore-free, uniform, and compact. showed that the Premix's surface was also smooth. Presumption powder's Fourier-transform infrared spectroscopy (FTIR) spectra were essentially identical within the wave-number range of 4000–400 cm−1. the six-month period's microbiological proliferation (count of mould and yeast). The findings showed that during the storage period, there was no discernible variation in the microbiological load (yeast and mould count) in the created goods, suggesting that they were safe for ingestion for up to six months. The objective of the present research was intended to develop Cake premix by using Finger Millet and Sweet Potato in different Ratio which could be utilized as nutritional supplement and also helps in lowering the risks of lifestyle disorders.

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Section: Sem (Scanning Electron Microscope)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nutritional Profiling and Characterization of Developed Cake Premix Using Finger Millets (Eleusine coracana) and Sweet Potato (Ipomea batatas L.)

Gupta,

Singh,

Nanda

2024

EJNFS

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“…Lee et al (2012) who reported a decrease in hardness, springiness, and cohesiveness of wet noodles on increasing the content of millet; up to 20% of barnyard millet was found to be the best overall acceptance and better than the control. Lande et al (2017) developed nutrient-rich vermicelli by wheat semolina (10%-50%), malted finger millet (0%-50%), and 2% salt. They found that 30% of malted flour scored best on sensory parameter and showed higher protein, fiber, and minerals like calcium, iron, and phosphorous than the control sample of vermicelli.…”

Section: Pastamentioning

confidence: 99%

Review of ways to enhance the nutritional properties of millets for their value‐addition

Kaushik

Yadav

Khandal³

et al. 2021

J. Food Process. Preserv.

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A status report (year, 2017) of FAO (Food and Agriculture Organization of the United Nations, Rome) regarding global requirements of food, highlighted the following main points of concern: (a) estimated number of undernourished people increased from 777 million in 2015 to 815 million in 2016 indicating a rise of hunger level in the world; 108 million people in 2016 were facing crisis level food insecurity which was 35 percent increase compared to 80 million in 2015, (b) looking ahead, based on today's agriculture, food systems, pressures on already scarce land as well as water resources and the negative impacts of climate change intensifying, a world without hunger and malnutrition by 2030 looked challenging, (c) triple burden of malnutrition, that is, coexistence of over-nutrition, under nutrition, and micronutrient deficiencies could co-exist even within the same country, (d) climate-smart agriculture must be adopted to ensure sustainably increasing: agricultural productivity, adaptive capacity, and resilience to climate shocks, while reducing greenhouse gas emissions and increasing carbon sequestration, v) adopting crops resistant to heat and drought; diversifying farm portfolio; improving soil and water management; and promoting non-farm employmentwere key action points (FAO, 2016). From the above, it is evident that policy-makers would have to focus on: (a) raising food production to meet ever-increasing demand of food for feeding population; exceeding 9 billion, by 2050, of Asia and Africa (UN, 2015), (b) proper utilization of land for crops, as per the pattern of consumption of food, and (c) sustainable availability of food with high nutritional value to all. Various options will have to be considered to deal with these challenges. One of the prominent among them pertained to the adoption of climate-resilient crops as also indicated by FAO. Taking

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“…Noodle is an extruded product, traditionally made from wheat mixed with water and salt to form a dough (Okpala et al, 2016). Noodles are consumed in different parts of the world in various forms such as vermicelli, spaghetti, pasta or macaroni (Lande et al, 2017;Kaushal & Sharma, 2014;Mogra & Midha, 2013;Torres et al, 2006). Worldwide, it is consumed as a snack, meal and iftar during fasting months (Ramadan) for Muslims'.…”

Section: Introductionmentioning

confidence: 99%

Development and Profiling of Affordable and Nutritionally Optimal Pigeon Pea-Based Products for Improved Recipes Diversification in Rural Communities in Tanzania

MAJILI,

Nyaruhucha,

Kulwa

et al. 2023

EAJSTI

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Pigeon pea is an affordable source of protein, vitamins and minerals. Despite its nutritional importance, the legume has not been adequately utilized for human consumption in Tanzania due to limited recipes. Therefore, the study aimed to develop and profile quantitative attributes of value-added pigeon pea-based noodles (PPBN) and instant porridge (PPIP) flour for diversification of recipes in rural Tanzania communities. The computation on the amount of ingredients, the cost of the product mix and optimization was done using Linear programming, simplex method. PPBN and PPIP were developed and Quantitative Descriptive Analysis (QDA) was done by trained panelists. Data were analysed using R and XLSTAT software. Eight and four samples of PPBN and PPIP respectively were formulated and developed. Major ingredients for PPBN was pigeon pea, wheat and orange flesh sweet potatoes flour and for PPIP was pigeon pea, maize, orange flesh sweet potatoes flour (or pumpkin flour). The protein content for PPBN ranged from 41.0 to 58.2 g. The highest amount of iron content was observed in sample PPBN193 (26.4 mg), followed by PPBN1718 (21.0 mg), PPBN267 (19.3 mg) and PPBN136 (18.3mg). The highest value of zinc and pro-vitamin A was observed in sample PPBN136. For instant porridge the highest value of protein (17.1 g), iron (7.9 g), zinc (5.4 mg) and pro-vitamin A (308.5 µg) was observed in sample PPIPofspr. The highest mean intensity score for colour, aroma and mouthfeel was observed in samples PPBN718, PPBN193 and PPBN136. For sample PPIPofspr, colour (8.7) Aroma (7.7), mouthfeel (7.8), sweetness (7.1) and viscosity (7.9) had the highest mean intensity score. There was a significant increase in protein, iron, zinc and pro-vitamin A with an increase in the amount of pigeon pea and/or orange flesh sweet potato flour. Sample PPBN718, PPBN193, PPBN136 and PPIPofspr had better nutritional and sensory qualities that make

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Production of Nutrient Rich Vermicelli with Malted Finger Millet (Ragi) Flour

Cited by 13 publications

References 11 publications

Nutritional Profiling and Characterization of Developed Cake Premix Using Finger Millets (Eleusine coracana) and Sweet Potato (Ipomea batatas L.)

Nutritional Profiling and Characterization of Developed Cake Premix Using Finger Millets (Eleusine coracana) and Sweet Potato (Ipomea batatas L.)

Review of ways to enhance the nutritional properties of millets for their value‐addition

Development and Profiling of Affordable and Nutritionally Optimal Pigeon Pea-Based Products for Improved Recipes Diversification in Rural Communities in Tanzania

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