Development of pearl millet based instant food product

Abstract

Despite the highest area and production (9.7million tonnes/ annum) of pearl millet in India, which is low cost nutritious millet, vast population of the country is suffering from various kinds of malnutrition. It is rich source of energy with protein, fibre and minerals and having various functional characteristics. The main reasons behind underutilization of pearl millet were stigma of being poor men’s cereal, darker appearance, longer cooking time, low shelf life and fewer processing options etc. Thereby, pearl millet flakes based instant product was developed. The grain was pearled (15minutes) through pearler for removing the outer layer of bran for extended shelf life (21-28 days), improved appearance and consumer acceptability. Pearled grain was subjected to treatments viz. T1, T2, T3, T4, T5, T6 and T7. The pearled and treated grains were then dried (15 minutes) at ambient temperature and fed in to the flaking machine. Bulk density ranged from 430 to 345 (kg/m3). Highest bulk density was observed for pressure cooked samples T6 and T7, while bulk density was lower for steamed samples. Based on the desirability of lighter colour, lower bulk density with least breakage, treatment T4 was selected for further processing. The flaked pearl millet (pearled) was used for preparation of an instant product. Thus, the developed product could be identified with high nutritional contents of protein, calcium and iron etc. It would be helpful in alleviating the prevailing situation of malnourishment especially among growing children, adolescent girls and women of reproductive ages through introducing the product in the regular diet. Being cheaper, nutritious and with good appearance, it was supposed to be a better replacement of market available product.