Studies on nutritional quality of Kodo millet cookies

Kt, Mitkal; Pm, Kotecha; Sn, Godase; Chavan, U. D.

doi:10.22271/chemi.2021.v9.i1x.11465

Cited by 8 publications

(5 citation statements)

References 4 publications

(4 reference statements)

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“…Generally popping is done by dry heat (sand roasting), roasting using salt, gun puffing or using heating medium like hot air, microwave radiations, and so forth (Jaybhaye et al, 2014). Another study conducted by Patel et al (2018) has found that puffing decreased the crude fiber and fat content by 1.71% and 0.06%, respectively and calcium content from 27 to 18 mg/100 g. Chauhan and Sarita (2018) has reported the decrease in trypsin inhibitor, tannin and phytic acid content by 26%, 41%, and 27% in finger millet after puffing. Besides affecting the antinutritive factors, popping has increased protein, carbohydrate and iron content by 12.8%, 5.28%, and 37.84% and decreased calcium, crude fiber, and fat content by 1.17%, 16.40%, and 51.54%, respectively.…”

Section: Processing Methods For Milletsmentioning

confidence: 96%

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Sustainable postharvest processing methods for millets: A review on its value‐added products

Mahajan

Singla

Sharma

2023

J Food Process Engineering

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In the era of climate change, where major crops like rice, wheat, maize are struggling to survive, millets (small seeded cereals), have been emerged as sustainable food sources to end hunger and poverty. They can grow well in harsh climatic conditions and being used as a major source of human food. They are better sources of proteins, fiber, minerals, carbohydrates, vitamins, essential amino acids, phytochemicals, and antioxidants than major cereals. The health beneficial properties of millets have challenged food engineers and technologists to mechanize the processes and to develop different value‐added products from them. Although millets are rich in nutrients but they need to be processed to remove antinutrient factors and to increase their nutrients availability. Various food processing methods like decortication/dehulling, milling, soaking, germination, malting, fermentation, puffing, and so forth are being employed these days for the millets to make them into the edible form and fit for human consumption. However, the nutrients and the functional properties of the grains get influenced by these food‐processing techniques. The present review endeavors to provide the insights into the nutritional and antinutritional characteristics of millets, various traditional and modern processing methods, which are being adopted to ease their processing and utilization in preparation of nutritious food products. The involvement of value‐added products of millets in our diets can ensure food and nutritional security.Practical applicationsThe processing of millets with sustainable thermal or nonthermal processing methods will not only make them fit for consumption but also enhance its nutritive value by reducing its antinutritional factors. The utilization of millets in different product development and the involvement of its value‐added products in our diets can ensure food and nutritional security.

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Section: Processing Methods For Milletsmentioning

confidence: 96%

“…Another study conducted by Patel et al (2018) (2014) showed the increased in vitro protein digestibility of popped finger millet grains due to inhibition of trypsin inhibitor that interferes with proteolytic cleavage of proteins.…”

Section: Puffingmentioning

confidence: 99%

Sustainable postharvest processing methods for millets: A review on its value‐added products

Mahajan

Singla

Sharma

2023

J Food Process Engineering

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“…Mitkalet et al (2021) incorporated Kodo millet flour with maida flour in a 1:1 ratio to prepare cookies. During three months of storage, sensory properties showed only minor changes, and there were no significant differences in the levels of proteins, calcium, crude fiber, and iron stored in low‐density polyethylene and polypropylene packaging materials.…”

Section: Utilization Of Kodo Millet In Food Productsmentioning

confidence: 99%

Kodo millet: Technological impact and nutritional benefits for value‐addition in food products

Shikha,

Kumar,

Sharanagat

et al. 2024

J Food Process Engineering

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Millets are small‐seeded annual crops grown as cereal grains. They are known for their nutritional benefits and their role in preventing health problems. These grains are classified into major and minor millets. Kodo millet (Paspalum scrobiculatum), one of the minor millets, originated from Africa as a drought‐resistant crop and was domesticated in India in 3000 BC. It is grown in various states of India and is widely distributed in tropical and subtropical regions of the world. The Kodo seed is rich in phytochemical compounds and dietary fibers with remarkable storage properties. It can be stored for extended periods under normal storage conditions and is found as a famine crop, which means it can be used as an alternative to major cereals. Kodo millet is a rich source of phenolic compounds known for their antioxidant properties. It also contains antinutritional factors that can limit its use, but these can be reduced by proper processing methods to enhance its food applications. Different traditional methods, such as milling, decortication, roasting, germination, and fermentation, along with novel techniques such as microwave, cold plasma and ultrasound treatment significantly impact the value addition of Kodo millet and the development of various food products. Therefore, this review provides valuable information on the nutritional profile, processing methods, and food applications of Kodo millet.

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“…Paspalum scrobiculatum also known as Kodo millet or Koda millet is a millet crop that has originated in Africa but was domesticated in India around 3000 years ago. Kodo millet, a rich source of macronutrients like carbohydrates, fiber and protein and micronutrients like vitamin B12, calcium, iron, potassium and magnesium is utilized in formulations of various food products (Mitkal et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Functional and Textural Characterisation of Flavoured Yogurt Supplemented with Millet Milk Extracted from Paspalum scrobiculatum (Kodo Millet)

Mariam,

Kumari

2024

AJDFR

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Background: The aim of the study was to develop a Sapodilla flavoured yogurt enriched with millet milk extracted from Paspalum scrobiculatum (Kodo millet). Millet milk was extracted by simple soaking and pressure cooking method. Methods: Four variations and control sample of the yogurt were developed with incorporation of millet milk in the proportions; 10%, 20%, 30% and 40%, where 0% served as the control. Sensory evaluation was performed using the nine-point hedonic scale. Variation 2 of the yogurt (Y2-20%) having the highest overall acceptability (7.70±0.05) was finalized for further analyses. Result: The physicochemical analysis including texture (hardness- 75.66±0.57), syneresis (4.50±0.10), pH (4.46±0.05), total titratable acidity (0.86±0.05) and total solids (23.2±0.20) were studied for the developed product. Antioxidant activity revealed 87.93% inhibition and total Phenolic content was found to be significant (P value less than 0.001) in comparison with the control. Development of flavored yogurt enriched with kodo millet milk is a novel technique. Hence, as indicated, great prospects exist in India for such value added ingredients made with traditional millets and milk byproducts along with advanced technologies for their processing.

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Studies on nutritional quality of Kodo millet cookies

Cited by 8 publications

References 4 publications

Sustainable postharvest processing methods for millets: A review on its value‐added products

Sustainable postharvest processing methods for millets: A review on its value‐added products

Kodo millet: Technological impact and nutritional benefits for value‐addition in food products

Functional and Textural Characterisation of Flavoured Yogurt Supplemented with Millet Milk Extracted from Paspalum scrobiculatum (Kodo Millet)

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