Optimisation of a Multi-Millet Ready-to-Eat Extruded Snack with Digestibility and Nutritional Perspective
Journal Title: Indian Journal of Nutrition - Year 2014, Vol 1, Issue 1
Abstract
A blend of flours of Finger millet, Pearl millet and Foxtail millet was attempted to get a nutritionally superior product. The in-vitro starch digestibility of the flours was studied and the blend of flours was used to develop an extruded ready-to-eat snack using response surface methodology. The aim was to achieve a product with optimum extrusion in terms of expansion ratio and a best flour blend to have better digestibility and the overall sensory acceptance of the product. The central composite rotatable design with flours of three millets (as independent variables) was studied with 20 design points against the three crucial responses namely, expansion ratio, digestibility and sensory acceptability of the extruded product. The quadratic models were best fit in case of digestibility and expansion ratio while for the sensory score linear model was found suitable. The equations obtained were validated for the predictability of responses. The proximate composition, mineral and fibre profile of the product revealed its nutritional strength. The product being a ready-to-eat snack has excellent potential for its commercialisation as the raw materials are not costly and are readily available locally.
Authors and Affiliations
Dadasaheb Dattatraya Wadikar
Keywords
Related Articles
- EP ID EP327169
- DOI -
- Views 194
- Downloads 0
A Study to Evaluate the Effect of Various Maternal Factors on the Nutritional Status of Under-Five Children
India has one of the world’s highest demographics of children suffering from malnutrition. The causes of child malnutrition are various and multidimensional including, various maternal factors. The present study aimed at...
Retrospective Analysis of Vitamin D Levels in Office Going People in South India
Background & objectives: Vitamin D is a sunshine vitamin and is one of the fat-soluble vitamins. Vitamin D regulates the absorption of calcium from the small intestine. Though sunshine is abundant in India, there is wide...
Proximate, Phytic acid Content and In-vitro Protein Digestibility of “Akara” Prepared from Cowpea/Maize Flour Blends from Nigeria
Phytic acid content, in-vitro protein digestibility and proximate properties of “Akora” prepared from cowpea/maize flour blends in the ratio of CM 100:0, CM 70:30 and CM 60:40 were evaluated. The phytic acid content of t...
Evaluation of Proximate, Pasting and Sensory Properties of Complementary Food from Millet and Firm Ripe Pawpaw Flour Blends
Complementary food was formulated from millet and firm ripe pawpaw flour blends. The formulations were coded 415, 514, 144, 652, 311 and 212 while 415 served as control. The proximate compositions, sensory and pasting pr...
Evaluation of Lipid Profile of Type 2 Diabetic Patients Attending an Urban Tertiary Health Facility in Nigeria
Type 2 diabetes is associated with a marked increased risk of Cardiovascular Disease (CVD). A significant component of such risk can be attributed to diabetic dyslipidemia. This study aimed at evaluating the lipid profil...