1Subject Matter Specialist, Home Science at KVK, Ujwa, Delhi
2Asst. Professor, Amity Institute of Food Technology (AIFT), Amity University, Noida, 201303, U.P
3Director, ICAR-ATARI, zone IV, CPRS, Patna, Bihar
4Principal Scientist, Division of Agriculture Extension, ICAR-Indian Agricultural Research Institute, New Delhi-110012
Online published on 12 April, 2019.
The present study aimed at making the millets available to people in ready-to-eat form with some enhanced nutritional properties. A bar was developed through popping processing using pearl millet as main ingredient. The breakfast cereal was prepared by heating, mixing and cooling popped pearl millet, popped amaranth, puffed Bengal gram, flax seeds, sunflower seeds, raisins, and sugar. The product was found to have 10.84 per cent protein, 4.39 per cent fat, 5.43 per cent fibre, 3.17 mg/100g zinc, 5.13 mg/100g iron and 215.63 mg/100g phosphorus. The popped pearl millet bar developed in the present study was nutritionally superior and can be used as a novel product. Therefore, it could be concluded that pearl millet grain has a wide range of opportunity for utilization in production of ready-to-eat, nutritionally rich cereal bar products along with better sensory qualities, which on commercial scale may open new avenues for better marketing and utilization of this important but underutilized grain.
Pearl Millet, popped, sensory, utilization
