Table Of ContentVALUE ADDITION OF CONVENIENCE FOOD
USING PROCESSED MILLET POWDER
A Thesis submitted to the Pondicherry University in partial fulfillment of the
requirement for the Degree of
DOCTOR OF PHILOSOPHY
IN
FOOD SCIENCE AND NUTRITION
Submitted by
M. Pushpa Devi
R22951
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
SCHOOL OF LIFE SCIENCES
PONDICHERRY UNIVERSITY
PUDUCHERRY- 605 014
INDIA
August – 201
CERTIFICATE
Certified that this thesis entitled “VALUE ADDITION OF CONVENIENCE
FOOD USING PROCESSED MILLET POWDER” is a record of research work
done by the candidate Mrs. M. Pushpa Devi during the period of her study in the
Department of Food Science and Technology, School of Life Sciences,
Pondicherry University, Puducherry, under my supervision and that it has not
previously formed the basis for the award of any
Degree/Diploma/Associateship/Fellowship of any other University or Institute.
Place: Puducherry
Date:
DECLARATION
I hereby declare that the work presented in the thesis entitled “VALUE ADDITION
OF CONVENIENCE FOOD USING PROCESSED MILLET POWDER” is the
result of investigation carried out by me in the Department of Food Science and
Technology, School of Life Sciences, Pondicherry University, Puducherry under the
guidance of Dr. Narayanasamy Sangeetha, Assistant Professor, Department of Food
Science and Technology, School of Life Sciences, Pondicherry University,
Puducherry, and it has not been submitted for the award of any
Degree/Diploma/Associateship/Fellowship of any other University or Institute.
Place : Puducherry
Date : (M. Pushpa Devi)
R22951
ACKNOWLEDGEMENT
I am extremely indebted to Prof. (Dr.) CHANDRA KRISHNAMOORTHY,
Vice Chancellor, Pondicherry University, Puducherry, and
Shri RAAJIV YADUVANSHI, IAS, Registrar, Pondicherry University, Puducherry,
for not only providing opportunity to pursue doctorate program and infrastructural
facilities in this esteemed university but also afforded with scholarship which helped
and fueled my financial needs towards my research.
I take this opportunity to sincerely acknowledge and thank Dr. J. SAMPATH,
Controller of Examinations, Pondicherry University, Puducherry, for having
rendered academic guidelines for smooth conduct of research throughout the study
period. I would like to express my profound gratitude to Prof. ANISA BASHEER
KHAN, Dean, School of Life Sciences, Pondicherry University, Puducherry, for
providing academic support at various phases of the Ph.D. program.
I owe a great deal of appreciation, profound gratitude and sincere thanks to
Dr. H. PRATHAP KUMAR SHETTY, Associate Professor, Head i/c. , Department
of Food Science and Technology, Pondicherry University, Puducherry, for his
valuable advice, constructive criticism and his extensive discussions around my work.
At this moment of accomplishment, I pay homage to my beloved and energetic
guide, Dr. NARAYANASAMY SANGEETHA, Assistant Professor, Department of
Food Science and Technology, Pondicherry University, Puducherry. This work
would not have been possible without her guidance, support and encouragement. She
patiently provided the vision, encouragement and advice necessary for me to proceed
through the doctorial program and complete my thesis. She has been a strong and
supportive adviser to me throughout my career. She has always given me great
freedom to pursue independent work. Under her guidance I successfully came over
many difficulties and learnt a lot. I can’t forget her hard times. Despite of her ill
health she used to review my thesis progress. Her unflinching courage and conviction
will always inspire me, and I hope to continue to work with her noble thoughts. I can
only say a proper thanks to her through my future accomplishments.
I gratefully acknowledge my Doctoral Committee Member (External)
Dr. Anil Jacob Purty MD, DNB, MNAMS, Registrar, Professor & Dean (PG),
Department of community Medicine, Pondicherry Institute of Medical Science,
Puducherry, for his understanding and encouragement which provided good and
smooth basis for my Ph.D. tenure.
My heartfelt thanks to Doctoral Committee Member (Internal),
Dr. S. HARIPRIYA, Assistant Professor, Department of Food Science and
Technology, Pondicherry University, Puducherry, who always triggered my
knowledge, boosted my interest and supported towards the progress of my research.
I am also thankful to Dr. JOHN DON BOSCO, Associate Professor,
Department of Food Science and Technology, Pondicherry University, Puducherry,
for his guidance, technical support, ideas and positive comments to complete my work
successfully.
I thank Dr. K.V. SUNOOJ, Assistant Professor, Department of Food Science
and Technology, Pondicherry University, Puducherry, for his valuable censure
during my study and also facilitated me in operating texture analyzer and
Dr. G. SEGHAL KIRAN, Assistant Professor, Department of Food Science and
Technology, Pondicherry University, Puducherry, for her encouragement in
completion of my research work.
I express my gratitude to Mrs. ANUSUYA and Mr. GANESH, Guest Faculty,
Department of Food Science and Technology, Pondicherry University, Puducherry,
who supported and provided immense help in statistical interpretation.
I thank Indian Institute of Crop Processing and Technology (IICPT),
Thanjavur and Anna University, Chennai for providing additional equipment to
pursue my experiment work for the extrusion and for their encouragement and
support in the formulation of products.
Most of the results described in this thesis would not have been obtained
without the help rendered by Central Instrumentation Facility (CIF), Pondicherry
University to utilize few of major equipments.
I am much indebted to Dr. K. SUNDAR, Young Scientist DST, for his
inspiration given to complete my research. I am indebted to my many scholar
colleagues for providing a stimulating and fun filled environment to complete the
Ph.D. programme. A special thanks to Ms.P.Vasantha Kumari who has been very
supportive of my decision to relate to the academics and she helped me during
writing, and incented me to strive towards my goal. I render my profound thanks to
other scholars S. Uma Maheswari, D. Sumitha, C. Saravanan, Sanjay Prathap Singh,
K. Devi, S. J. Cynthia, Soumya Bhol, Ravindra Kumar Agarwal, Ch. Koteeswara
Reddy, K. Kumarakuru, Shabir Ahmed Mir, P.Vandarkuzhali, Mansoor ahmed shah,
S.Santhalakshmi, G.Venkadesaperumal, K.Ragul, Amritha Balagopal, Ankitha Lakede
and Mudhasir Bashir Mir for their help offered during my research period and for the
moral support given.
I also thank G. RAMYA, S. KAMASHI AND M. SURYA, Research Assistants
who willingly devoted so much time during the inevitable ups and downs in conduct of
my research.
I extend my thanks to the non-teaching staffs Mrs. GOMATHI,
Mr. CHAKRAVARTHY, Mrs. KOLANCHIAMMAL, Mrs. CHANDRA,
Mrs. VALLIAMMAL, Mr. PRADEEP Mr. ANGAPPAN and Mr. SITHANANDHA
BARATHI for helping me with the needed amenities.
Last but not the least, I would like to pay high regards to my MOTHER and
FATHER and my BROTHER for their sincere encouragement and inspiration
throughout my research work and lifting me uphill in this phase of life as well. I owe
everything to them. I would like to thank my HUSBAND for his support,
encouragement and help. Besides this, several people have knowingly and
unknowingly helped me in the successful completion of this project. Thanks to all!
I surrender my thesis which is the end result of hard work and endurance to
the Almighty, for His showers of blessings throughout my research and my dear
Mam Late. JACQUELINE ELIZABETH.
(M. Pushpa Devi)
ABBREVIATIONS
FF&V - Fresh Fruits and Vegetables
FAO - Food and Agriculture Organization
WHO - World Health Organization
AOAC - Association of Official Analytical Chemists
AACC - American Association of Cereal Chemists
HPLC - High Performance Liquid Chromatography
GC-MS - Gas Chromatography-Mass Spectroscopy
ANOVA - Analysis of Variance
DMRT - Duncan‟s Multiple Range Test
DPPH - Diphenyal Picrylhydrazyl
FAO - Food and Agriculture Organization
LSD - Least Significant Difference
SPSS - Statistical Package for Social Sciences
CVD - Cardiovascular Diseases
USSR - Union of Soviet Socialist Republics
FAOSTAT - Food and Agriculture Organization Statistical Databases
ATP - Adenosine Tri-Phosphate
LDL - Low Density Lipoprotein
HDL - High Density Lipoprotein
LP -Linear Programming
IVPD -In Vitro Protein Digestibility
EFA - Essential Fatty Acids
UNU - United Nations University
SEM - Scanning Electron Microscope
RTE - Ready To Eat
LDPE - Low Density Poly Ethylene
CFU - Colony-forming unit
MAP - Modified Atmospheric Package
PHLSG - Public Health Laboratory Service Guidelines
ICMSF - International Commission on Microbiological Specifications
IU - International Unit
EFA - Essential Fatty Acid
FM - Finger Millet
PM - Pearl Millet
KM - Kodo Millet
LM - Little Millet
FOM - Foxtail Millet
CM - Composite Millet Powder
FCTD - Forced Convection Tray Drying
SD - Sun Drying
FD - Freeze Drying
TPC - Total Plate Count
PAG - Protein Advisory Group
WAC -Water Absorption Capacity
BD -Bulk Density
ABSTRACT
Millet is an underutilized species holding great genetic diversity and
consumed by the people of low socio economic status. Despite their nutritional
superiority, utilization of millets is restricted due to non-availability of refined and
processed millets in ready to eat form. Therefore, it is necessary to optimize a
processed composite millet powder for the development of convenience food with
application of processing and drying methods. The techniques used for processing
millets are soaking, preparation of slurry from millets, dehydration and milling were
carried out for development of millet powder. The selected raw materials were
weighed and soaked for a period of 6 hours, after which the excess water was drained.
The processed millet grains were ground into fine slurry using wet grinding
technique. The obtained millet slurry was subjected to drying methods namely sun
drying (T0:18 hours), forced convection tray drying (T1: 60ºC-70°C, 15-16 hours) and
freeze drying (T2: –50°C to 30°C, 14-16 hours). The dried millet powder was milled
in stone miller to obtain fine powder which was packed in LDPE and stored in air
tight container for the development of convenience foods. Convenience foods namely
pasta and extrudates were formulated and evaluated for their physical, nutritional,
functional and shelf life characteristics. The results indicate that in general the drying
methods adopted did not influence the proximate principles, nutrient content but the
physical characteristics of composite millet powder were altered slightly. However,
the slight change observed in the nutritional profile of composite millet powder could
be attributed to the natural existence of the nutrients present in the selected millets.
After several permutation and combination, 70 % composite millet powder and 30%
of refined wheat flour (70:30) has proved to improve the nutritional and sensory
property of pasta where a significant increment (p≤0.05) in the protein, fat, minerals
and vitamin content was observed. The incorporation of egg white powder in pasta
formulated using composite millet powder caused a significant reduction in cooking
loss showed an increase in phytochemicals and essential amino acid profile which are
considered as desirable qualities of pasta. The extrudates obtained from the composite
millet powder exhibited significant difference (p≤0.05) in the protein, carbohydrate,
vitamins, minerals and essential amino acid profile when compared to control.
Among the drying methods adopted, the composite millet powder subjected to freeze
drying and thereby the products developed had better retention of nutrients,
phytochemical, essential fatty acid and essential amino acids exhibited better
antioxidant activity (p<0.05) when compared to forced convection tray drying. As the
products were heat treated, the storage study revealed that the convenience food
developed was found to hold good shelf life in terms of total plate count and sensory
parameters up to six months. Hence, consumption of millets in the daily diet would
benefit the health and wellbeing of the people and moreover is receiving tremendous
attention among the vulnerable population.
