HEALTH BENEFITS, STORAGE QUALITY AND VALUE ADDITION OF BARNYARD MILLET ...

100 Pages·2009·1.07 MB·English

HEALTH BENEFITS, STORAGE QUALITY AND VALUE
ADDITION OF BARNYARD MILLET (Echinochloa
frumentacaea Link)

Thesis submitted to the
University of Agricultural Sciences, Dharwad
in partial fulfillment of the requirement for the
Degree of

Master of Home Science

In

FOOD SCIENCE AND NUTRITION

By

ROOPASHREE UGARE

DEPARTMENT OF FOOD SCIENCE AND NUTRITION
COLLEGE OF RURAL HOME SCIENCE,
UNIVERSITY OF AGRICULTURAL SCIENCES,
DHARWAD-580 005

DECEMBER, 2008
Advisory committee

DHARWAD (BHARATI V. CHIMMAD)
December, 2008 MAJOR ADVISOR

Approved by:

Chairman: _______________________
(BHARATI V. CHIMMAD)

Members: 1. ____________________
(RAMA K. NAIK)

2. ____________________
(PUSHPA C. BHARATI)

3. ____________________
(A.R.S. BHAT)

4. ____________________
(SUNANDA K. ITAGI)
C O N T E N T S

Sl. No. Chapter Particulars
CERTIFICATE
ACKNOWLEDGEMENT
LIST OF TABLES
LIST OF FIGURES
LIST OF APPENDICES
LIST OF PLATES
1 INTRODUCTION
2 REVIEW OF LITERATURE
2.1 Physical characteristics of minor millets
2.2 Nutrient composition
2.3 Nutraceutical components
2.4 Evaluation of shelf life of millets and millet based foods
2.5 Health benefits of minor millets
2.6 Value addition to minor millets
3 MATERIAL AND METHODS
3.1 Procurement of Barnyard millet
3.2 Physical characteristics of Barnyard millet
3.3 Nutrient composition of barn yard millet
3.4 Nutraceutical components of the Barnyard millet
3.5 Storage quality of Barnyard millet grains and flour
3.6 Glycemic index
3.7 Efficacy of Barnyard millet in the management of diabetes mellitus
3.8 Value addition to Barnyard millet
3.9. Statistical analysis
4 RESULTS
4.1 Physical characteristics
4.2 Proximate composition of barnyard millet
4.3 Nutraceutical components of barnyard millet
Sl. No. Chapter Particulars
4.4 Effect of storage on moisture uptake and peroxide value of
barnyard millet grain and flour
4.5 Glycemic index of barnyard millet
4.6 Efficacy of barnyard millet in the management of diabetes mellitus
4.7 Development of value added noodle with barnyard millet
5
DISCUSSION
5.1 Physical characteristics
5.2 Nutritional and nutraceutical components of barnyard millet
5.3 Therapeutic Significance of barnyard millet
5.4 Efficacy of barnyard millet in the management of diabetes mellitus
5.5 Barnyard millet processing, value addition and effect of storage
6 SUMMARY
7 REFERENCES
APPENDICES
LIST OF TABLES

Table
Title
No.
1. Physico-chemical characteristics of Barnyard millet
2. Nutrient composition (%) of barnyard millet (dwb)
3. Nutraceutical components of barnyard millet
Effect of ambient storage on moisture uptake (%) of barnyard millet grains and
4.
flour
Effect of low temperature storage on moisture uptake (%) of barnyard millet
5.
grains and flour
Effect of ambient storage on peroxide value (meq/kg of fat) of barnyard millet
6.
grains and flour
Effect of low temperature storage on peroxide values (meq/kg of fat) of
7.
barnyard millet grains and flour
8. Glycemic index of unprocessed and processed barnyard millet
9. Physico-chemical characters of processed barnyard millet
10. General profile and diabetic history of the volunteers
11. Habitual diets of the diabetic and non-diabetic volunteers
Blood parameters of experimental and control groups of diabetic volunteers
12.
before and after Barnyard millet intervention
Blood parameters of experimental and control groups of non-diabetic
13.
volunteers before and after Barnyard millet intervention
14. Flour formulation and extrusion quality of Barnyard millet noodles
15. Cooking time and physical characteristics of barnyard millet noodles
16. Descriptive characteristics of non-spiced cooked Barnyard millet noodles
Table
Title
No.
Organoleptic quality of the Barnyard millet incorporated noodles cooked with
17.
commercial spice mixture
Flour formulations and extrusion trials for improvement of barnyard millet
18.
noodles
Physical characteristics and cooking quality of improved Barnyard millet
19.
noodles
Descriptive sensory characteristics of trials conducted for improved barnyard
20.
millet noodles
21. Mean organoleptic scores for Barnyard millet incorporated noodles
22. Nutrient composition of the value added Barnyard millet based noodles
23. Storage quality of the Barnyard millet noodles
LIST OF FIGURES

Figure
Title
No.
1. Health benefits, storage quality and value addition of barnyard millet
2. Mean glycemic index of unprocessed and processed barnyard millet
3. Per cent change in the blood parameters of diabetic volunteers after
intervention
4. Per cent change in the blood parameters of non-diabetic volunteers after
intervention
5. Effect of storage on moisture uptake of barnyard millet grain flour at
ambient and low temperature
6. Effect of storage on peroxide value of barnyard millet grain and flour at
ambient and low temperatures
LIST OF PLATES

Plate No. Title
1. Barnyard millet grains : Whole, dehulled (unprocessed) and processed
2. Half cup of barnyard millet grains yield two full cups of cooked meal
3. Noodle making process
LIST OF APPENDICES

Appendix No. Title
1 Nutraceutical estimations
II Storage quality evaluation
III Questionnaire
IV BMI classification
V Blood analysis through Swemed semi-auto analyzer
VI Score card for evaluation of value added products
VII Compliance of the volunteers
1. INTRODUCTION
Minor millets are a group of grassy plants with short slender culm and small grains
possessing remarkable ability to survive under severe drought. Barnyard millet (Echinochloa
frumentacaea) is one of the hardiest millets, which is called by several other names viz.,
Japanese barnyard millet, ooda, oadalu, sawan, sanwa, and sanwank. Barnyard millet is a
multi purpose crop which is cultivated for food and fodder. It can be cultivated in all types of
soils and sustains adverse climatic conditions. It has an excellent rejuvenating capacity
compared to other cereal crops. The fast growing nature of the crop suppresses the weed
growth. Thus, it is a promising crop under adverse agro climatic conditions.
Nutritionally too, Barnyard millet is an important crop. It is a fair source of protein,
which is highly digestible and is an excellent source of dietary fibre with good amounts of
soluble and insoluble fractions. The carbohydrate content is low and slowly digestible, which
makes the Barnyard millet a nature’s gift for the modern mankind who is engaged in
sedentary activities.
Today there is a significant change in the lifestyle of people owing to the rapid
industrialization, improved socio-economic status, enhanced health facilities and increased
life expectancy. Economic affluence coupled with sedentary lifestyles and changing food
patterns are contributing to several chronic degenerative diseases such as diabetes mellitus,
cardiovascular diseases, cancer, etc. Diabetes mellitus is a silent disease and is now
recognized as one of the fastest growing threats to public health in almost all countries of the
world. Around 150 million people suffer from diabetes in the world, of which above 35 million
are Indians, the highest number in any country.
Diabetes is on an increase in India. The revised World Health Organization figures for
the year 2025 is 57.2 million diabetics, the chief reason being urbanization and life style,
besides heredity, race, age, nutritional status, stress, altered immune function, altered
physiological and metabolic status, drugs and hormones. Within the allotted span, India shall
also have the dubious distinction of having the maximum number of diabetics in the world.
Western data suggests that Indians are more centrally obese at a given level of body mass
index compared to white Caucasians and that Indians are more insulin resistant even at lower
levels of body mass index. It is a fearful scenario for India since it has to tackle twin problems
of communicable and non-communicable diseases in the next millennium.
Dietary modification, weight control, and regular exercise are the main approaches in
the management of diabetes, diet being the sheet anchor. Because the risk of developing
long term complications can be dramatically reduced with appropriate glycemic control, food
ingredients that can attenuate postprandial glucose in persons with diabetes would be useful.
New research findings in this area indicate the potential value of diets in prevention of such
disorders. Infact, the preventive role of corrective nutrition is an ever evolving process.
Currently, the challenge is to identify hypoglycemic diet supplements to control blood glucose
levels.
Thus, for the health conscious genre of the present world, minor millet especially
Barnyard millet is perhaps one more addition to the proliferating list of healthy foods, owing to
its nutritional superiority. With the modern people chasing ready to cook food items, the
nutritive minor millets are being faded into oblivion. It is springtime for potential minor millets
like Barnyard millet to be woven in the fabric of daily diet.
Although barnyard millet like any other minor millet is nutritionally superior to cereals,
yet its utilization is limited. The major factor discouraging its cultivation and consumption with
improvement in living standard or urbanization is the drudgery associated with its processing.
However, there is a need to restore the lost interest in millets particularly barnyard millet that
deserves recognition for its nutritional qualities and potential health benefits.