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Researcher Sneha, Shigihalli
Advisor Usha, Ravindra
Source KrishiKosh-Indian National Agricultural Research System
Content type Text
Educational Degree Master of Science (M.Sc.)
Publisher UNIVERSITY OF AGRICULTURAL SCIENCES GKVK
File Format PDF
Language English
Subject Domain (in DDC) Technology ♦ Agriculture & related technologies ♦ Garden crops (Horticulture)
Subject Keyword Food and Nutrition ♦ Nutritional Composition of White Finger Millet
Abstract Finger millet stands unique among the small millets because of its superior nutritional contents. In the present investigation thirteen white finger millet varieties and one check (brown) variety were procured from AICSMIP Bengaluru and were analysed for physico-functional, nutrient, antinutrients and bioavailability of iron and calcium. Significant difference existed among the varieties for 1000 seed weight and volume (2.41-3.73 g and 3.12-3.83 ml), hydration capacity (0.61-0.75), swelling capacity, swelling index (1.32-1.89 and 0.40-0.56) bulk density and specific gravity (0.69-0.81 g/ml and 1.04-1.83). Functional characteristics-bulk density (0.70-0.86 g/ml), water and oil absorption capacity (1.30-1.83 and 1.03-2.00 ml/g), emulsification value (0.40-0.59 ml/g) swelling capacity and soluble index differed significantly. Nutrient composition such as moisture, protein, fat, crude fibre, carbohydrate and energy varied from 7.45 to 9.50 per cent, 6.76 to 12.87, 1.30 to 2.70, 2.80 to 3.33, 69.26 to 78.66 g/100 g and 346 to 358 kcal /100 g respectively. The micronutrients such as iron, calcium and zinc ranged between 2.90-9.37, 219- 426 and 2.56-6.86 mg/100 g respectively.OUAT-2 recorded highest iron (9.37 mg) and zinc (6.86 mg) while JWM-1 recorded highest calcium (426 mg). Processing methods significantly reduced the phytic acid, however successive decline was observed with increase in interval of soaking, malting and popping. Among the varieties, KMR 344 recorded significantly lowest phytic acid in all processing methods employed except for popping (GE6834-1).Among processing methods, malting significantly increased the per cent bioavailable iron (DHWFM 11-3) and calcium (KMR 344). Malt developed from KMR 344 and pop mix from GE 6834-1 received highest scores for organoleptic properties.
Educational Use Research
Education Level UG and PG
Learning Resource Type Thesis
Publisher Place Bangalore
Size (in Bytes) 5.12 MB
Page Count 119