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

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Abstract

There is an increased demand among the consumers for convenient foods for various reasons. Millets such as little, proso, barnyard and ragi were explored for processing into Ready-To-Cook (RTC) millet flakes to meet the needs of modern consumers. Physico-functional and nutrient composition of RTC millet flakes were evaluated against the control (oats flakes and rice flakes). Variation in physical, functional and nutrient composition were observed among the flakes. The RTC flakes of minor millets were smaller in size and density but more fragile and crisp than the commercial oats and rice flakes. Higher flake volume (16.35 ml) and lower bulk density was recorded in little millet flakes (0.15 g/ml). Good cooking properties were recorded in all millet flakes. Lowest fat content (0.40 g/100 g) was recorded in little millet flakes whereas proso millet flakes exhibited highest crude protein (14.72 g/100) and dietary fiber (21.56 g/100 g). Among the millet flakes, RTC little millet flake was most acceptable in terms of sensory quality and also exhibited good shelf life of four months at ambient temperature of 24-31 °C. The microbial load decreased during storage period and was within permissible limits.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad, Karnataka, 580005, India

    Ranjita Devi Takhellambam & Bharati V. Chimmad

  2. Department of Agril, Microbiology, Weed control Scheme MARS, University of Agricultural Sciences, Dharwad, Karnataka, 580005, India

    Jones Nirmalnath Prkasam

Authors
  1. Ranjita Devi Takhellambam
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  2. Bharati V. Chimmad
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  3. Jones Nirmalnath Prkasam
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Corresponding author

Correspondence to Ranjita Devi Takhellambam.

Additional information

Research highlights

• Minor millets are nutritionally superior to major cereals and possess therapeutic benefits for the modern life style. Utilization of millet is limited owing to drudgery associated with its processing. There is a need to provide millet based convenient foods to the modern consumers to reap health benefits associated with millets.

• The research highlights the findings of development of consumer friendly Ready-To-Cook (RTC) millet flakes based on little millet (Panicum miliare), proso millet (Panicum miliaceum), barnyard millet (Echinochloa frumentacea), finger millet (Elusine coracana) without any added chemicals or preservatives.

• The nutritional composition and functional properties of RTC millet flakes were good indicating better utilization than their respective grains. The RTC flakes provide convenience in terms of utilization, storage and acceptability.

• RTC millet flakes exhibited excellent sensory profile in the form of traditional food i.e. avalakki/poha. Among the different flakes, the little millet flakes were highly accepted by the consumers.

• The RTC little millet flakes exhibited good shelf life of four months at ambient storage condition (24-31 °C and relative humidity of 42–82 and 61–98 %). The flakes possessed good sensory quality and were microbiologically safe.

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Takhellambam, R.D., Chimmad, B.V. & Prkasam, J.N. Ready-to-cook millet flakes based on minor millets for modern consumer. J Food Sci Technol 53, 1312–1318 (2016). https://doi.org/10.1007/s13197-015-2072-0

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  • DOI: https://doi.org/10.1007/s13197-015-2072-0

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