Development and Evaluation of Pre-gelatinized Malted Millet Mix by using Pearl and Foxtail millet

Author: Komara Vinay Promod Kumar, B. Murugan, T.R. Pugazhenthi, V. Perasiriyan and N. Karpoora Sundara Pandian

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Abstract

Malting is an low cost and potent method for improving the nutritional quality of food grains by enhancing their digestion and decreasing the contents of anti nutritional factors. Malting result by biochemical modification includes increase in free amino acids and total sugars and decrease in starch content, and increased protein quality. Malted mix was prepared from germinated malted foxtail and pearl millet flour with addition of skim milk powder and cocoa powder. Alpha amylase activity of pearl and foxtail millets were 144±0.51 and 179.67±0.33 μ moles of maltose respectively. Vitamin C content of the foxtail and pearl millets were 9.17±0.05 and 9.02±0.04 mg/100g respectively. Sensory analysis involving 15 semi trained panel members concluded that the combination (T4) of foxtail millet flour (20 g), pearl millet flour (55 g), skim milk powder (5g) cocoa powder (10g) and sugar powder(10g) have more acceptance compared to other proportion of the combinations. The results of sensory scores for the T4were appearance (8.26±0.88), colour (8.06±0.30), flavour (7.67±0.33), taste (7.80±0.26) and overall acceptability (7.87±0.30). The combinations of germinated and malted foxtail and pearl millet flour enhanced the nutritive value of the product with vitamin C content, dietary fibre, amino acids, anti-oxidants and minerals.

Keywords

Malting, Amylase activity, Foxtail millet, Pearl millet, Sensory analysis

Conclusion

Millet based malted pre-gelatinized mixes are nutritionally rich in dietary fibre compared to malted products available in the market. Eight millets were subjected to germination and Vitamin C and alpha amylase activity were analysed. Based on Vitamin C and alpha amylase activity, two millets, viz., pearl and foxtail millets were selected. Germination significantly increased after germination in millets and the percentage increase in Vitamin C after germination was highest in foxtail millet followed by pearl millet. Alpha amylase activity was found to be higher among pearl and foxtail millets. Among all the treatments, T4consisting of 20 parts of pre-gelatinized foxtail millet flour, 55 parts of pre-gelatinized pearl millet flour, 5 parts of cocoa powder, 10 parts of skim milk powder and 10 parts of sugar powder was highly accepted by the panel of semi trained persons.

References

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How to cite this article

Komara Vinay Promod Kumar, B. Murugan, T.R. Pugazhenthi, V. Perasiriyan and N. Karpoora Sundara Pandian (2023). Development and Evaluation of Pre-gelatinized Malted Millet Mix by using Pearl and Foxtail millet. Biological Forum – An International Journal, 15(4): 820-823.