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STUDY ON THE FEASIBILITY OF INCORPORATION OF MINOR MILLETS IN PREPARATION OF HEALTH MIXES

KrishiKosh

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Title STUDY ON THE FEASIBILITY OF INCORPORATION OF MINOR MILLETS IN PREPARATION OF HEALTH MIXES
 
Creator RAMASRI, CH
 
Contributor VIjaya Lakshmi, V
 
Subject millets, sampling, biological phenomena, flours, proteins, diseases, grain, germinability, productivity, malt
 
Description Food security is a major challenge that is encountered by many under developed,
developing and developed nations of the world today. Food mixes are developed with
the purpose to provide nutritionally high biological value protein and also to use as
concentrated sources of energy, iron, folic acid and other specific nutrients particularly
the micronutrients.
Millets are rich in calcium content, about 10 times that of rice or wheat. Millets
add diversity to diet which is increasingly dominated by just two cereals rice and wheat.
These are also rich in photochemical, which lower cholesterol, reduce cancer risk and
are effective in preventing/ managing lifestyle diseases.
In this context, health mixes were selected for the current study to know the
effect of radiation processing of the health mix on shelf life and acceptability of the
irradiated mix. Food irradiation is one such modern processing technology described as
a versatile and safe process. So, an attempt was made to increase the shelf life of
product by irradiation technology. Low dose radiation process is now widely recognized
as an effective method for extending the shelf life of cereals and legumes. Radiation
treatment does not affect the acceptability of legumes in terms of sensory attributes,
such as taste, aroma, texture and cooking quality and no insect infestation in irradiated
millet flour.
Finger millet and foxtail millet and green gram were subjected to steeping,
germination, drying, devegetation, dehusking, kilning, grinding and blending. They
were formulated in different proportions named as T1(Ragi-80,Green gram-20),
T2(Ragi-60, Foxtail-20,Green gram-20), T3(Ragi-40, Foxtail-40,Green gram-20),
T4(Ragi-40, Foxtail-20,Green gram40) Samples were analyzed for physico – chemical
parameters (moisture, carbohydrates, proteins, fat, crude fibre, ash) Among the four
treatments T3 had the best score after sensory evaluation.
Enteral feeding was conducted for T3 sample. For 10g of sample, 37.2 ml of water
was added which led to increased flow rate within 9.8 seconds. The enteral feeding was
easily received and tolerated by the patient .It was done by Ryle enteral tube.
Microbial and sensory evaluation was done by T3 sample, on 0 day, 30th day
and 60th day. on storage and treatment with irradiation total bacterial count increased on
storage but, as the irradiation dosage increased there was decrease in bacterial count. No
mould growth was noticed in samples throughout the period of storage.
Irradiation had no effect on sensory parameters of health mix. Scores for colour,
taste, flavour, texture, consistency and overall acceptability were decreased with
increase in storage period. 0.5 kGy irradiation treatment in health mix was found to be
the best and most acceptable product based on sensory evaluation. Throughout the
storage period irradiation treatment of 0.5 kGy had less bacterial count, no mould
growth, most acceptable product based on sensory evaluation. Therefore it can be
concluded that irradiation treatment was found to be best for increasing the shelf life of
preserved health mix.
 
Date 2016-06-23T10:08:49Z
2016-06-23T10:08:49Z
2013
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/67790
 
Language en
 
Relation D9448;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY