1All India Coordinated Research Project on Wheat
2Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad-580005, Karnataka, India
*Author for correspondence: E-mail: kavita.kotagi@gmail.com
Online published on 16 February, 2019.
Conventional batch processing method was employed to prepare Ready to Eat and Ready to Cook (RTE and RTC) flakes from little millet. Both the millet flakes were pearl white with chrome values of ‘L ’86.73 and 84.35, respectively. RTE flakes were bigger in size and were crisp requiring 2481g force to fracture. RTE flakes contained 7.45g protein, 0.72g ash, 0.14g fat, 24.10g dietary fiber, 61.42mg iron, whereas the values noticed for RTC flakes were 7.51, 0.44, 22.40 and 32.23, respectively. In vitro protein digestibility of the RTE and RTC flakes was 74.16 and 76.68 per cent, whereas starch digestibility was 92.20 and 74.00 per cent, respectively. The bioavailable iron was 0.35 and 0.41 per cent in RTE and RTC flakes, respectively. The sensory evaluation of the flakes showed high acceptability score for both RTE and RTC flakes.
Little millet, iron bioaccessibility, ready to cook flakes, ready to eat flakes
