Minor millets in South Asia: learnings from IFAD-NUS project in India ...

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enhanCing Food seCuritY and inCome through Finger millet in southern KarnataKa 61 easy to make since endosperm and seed coat are pulverized together and in such flour, the dietary fibres are also high. Finger millet offers many opportunities for value addition and diversified utilization of the grain. Malting is one of the age old practices and finger millet is highly suitable for malting. Finger millet malt has improved nutritional quality with enhanced digestive enzymes and is an ideal base to prepare weaning foods, infant foods, malted milk foods as well as health and medical foods. Grain is suitable for popping and develops fine aroma. Popped finger millet flour is useful to make many ready-to-eat products. The Department of Rural Home Science (DRHS), UAS, Bangalore has developed more than 30 different kinds of finger millet products suited to the taste of both urban and rural people. The millet grains could be popped similar to what is being practiced for other cereals. However, it is essential to equilibrate them to 16-18% moisture level prior to subjecting to short time high temperature treatment to produce the popped material with higher expansion ratio. Normally, the volume of the expanded material varies from 5-9 ml/g. Generally, during popping, the husk gets detached from the popped grain and hence the popped millet grains become a ready-to-eat product. Since it contains almost all the bran of the millet, the popped material is a good source of dietary fibre also. Moreover, the material undergoes high temperature short time treatment; which makes it almost free from microbial contaminants. Probably due to the lower moisture level and inactivation of lipase during heat treatment and also due to the presence of antioxidants, the popped millet grains have good shelflife. The popped grain is a pre-cooked food and may find usage as an adjunct in brewing and also because of the fluffy texture and cushioning nature, could be used as a packaging material. The popped millets could be blended with ready-to-eat grain legumes, oilseed, milk powder, sugar or jaggery and fortified with necessary vitamins and minerals to formulate nutritious food suitable for supplementary feeding programme. The millet flour along with refined wheat flour can be used as composite flour for bakery products also. Malting of these millets does not offer economic advantages because of the low yield of malted grains, poor levels of amylolytic enzymes. Parboiling or hydrothermal treatment seems to be highly promising because of the nutritional benefits, improved milling qualities and improved culinary characteristics. However, no concerted efforts seem to have been made to standardize the methodology of parboiling. Only recently, some efforts to this effect have been made at CFTRI, Mysore. Since the millets resemble rice in their morphological features, the husk provides protection to the grains during steaming and prevents burst opening. Normally, the grains can be soaked at ambient to higher temperature (80°C). Soaking the grain at higher temperature reduces the time of hydration to hardly a few hours. The grains soaked to their equilibrium moisture content (35%) can be steamed at atmospheric or at higher pressure to gelatinize the starch. The millets can also be parboiled adopting shella or dry heating methodology. The steamed grains can be dried in a conventional manner and milled in rice milling machinery
62 minor millets in south asia similar to parboiled rice and this will offer considerable advantages with respect to milling characteristics, namely, reduced breakage during milling and higher yield of healthy grains. Similar to rice, probably the parboiled millets may contain the better retention of vitamins especially the thiamine and also enhanced storage life. Parboiled grains on cooking form less sticky food products and the cooked material can be utilized similar to rice along with other adjuncts or can be seasoned with spice and condiments to prepare chitranna (yellow coloured rice prepared by adding turmeric powder to white rice), tamarind rice and such other products. The parboiled millets can be processed to prepare a ready-to-eat product similar to expanded rice. However, by incipient germination and hydrothermal treatment, the expansion is 4-5 times. The expanded millets possess all the desirable characteristics for preparation of snacks and also adjuncts in specialty health products. Now-a -days, there is a growing demand for ready-to-eat high fibre products and hence the expanded millets will be of great commercial value. The epidemiological evidences indicate that people on millet based diets suffer less from degenerative ailments such as heart disease, diabetes, hypertension, cancer, etc. Recent studies have shown hypoglycemic effect of small millets. They contain higher proportion of unavailable carbohydrate and release of sugar from millet food is slow. Small millets contain water soluble gumß-glucan and resistant starch which are useful in improving glucose metabolism. Food products, viz., foxtail millet biscuit, barnyard millet biscuit, foxtail millet sweets, barnyard millet sweets, barnyard millet fenugreek pulao, barnyard millet idli and barnyard Fig. 8. Finger millet based baked products millet-fenugreek idli were developed for diabetics. Some important value added products developed from finger millet and other small millets are shown in Figs. 8, 9. The food products were analyzed for protein and energy content and it was evident that small millet grains are nutritionally superior and are good source of quality protein, minerals, phytochemicals and vitamins. With appropriate processing and value added strategies, the millet grain can find a place in the preparation of several value added products to the liking of large urban population and nontraditional users.
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Minor Millets in South Asia Learnin
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contents iii Contents Foreword v Pr
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foreword v Foreword The project,
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foreword vii Foreword I extend my c
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prefAce ix Preface The small millet
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executive suMMAry 1 Executive Summa
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executive suMMAry 3 women. Informat
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executive suMMAry 5 and seed exchan
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executive suMMAry 7 systems. These
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executive suMMAry 9 available for s
Page 22 and 23: executive suMMAry 11 dissemination
Page 24 and 25: introduction 13 Introduction Backgr
Page 26 and 27: introduction 15 The project was dev
Page 28 and 29: introduction 17 l Develop value add
Page 30 and 31: promoting nutrious millets in tamil
Page 58 and 59: enhanCing Food seCuritY and inCome
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Food seCuritY and inCome generation
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staFF inVolVed in implementing iFad
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Chennai platForm For aCtion 179 Ann
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Chennai platForm For aCtion 181 i.
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aCronYms 183 Acronyms ABD : Agricul
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aCronYms 185 PDS : Public Distribut
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Minor millets in South Asia: learnings from IFAD-NUS project in India ...

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