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

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Food seCuritY and inCome enhanCement through small millets in northern KarnataKa 87 excellent taste, excellent crispy texture of foxtail millet was found suitable for making biscuits and cookies and also in fried products (Yenagi et al., 2004). Soft non-sticky textural quality of starch was observed in finger millet halwa. Light and puffy quality characters of little millet were observed in fermented products like idli and dosa. Small millets can easily be incorporated at 25, 50 and 100% levels in wheat, rice and pulse recipes (Tables 15, 16). Small millet products were highly acceptable among rural and urban population. Storability of a few small millet products was observed to be above two months at room temperature (Table 17). Table 15. Quality characters of idli prepared with incorporation of small millets in different proportions 1. rice 2. little millet Proportion (Rice: Millet) Weight of one idli (g) Fig. 7. standardized and organoleptically accepted ethnic foods and value added products of minor millets for cottage industries Descriptive organoleptic quality characters Colour Texture Taste Heaviness 100:0 35 White Very soft good light 75:25 34 White slightly hard good Fairly light 50:50 34 White soft good light 25:75 34 slightly dull white soft good light 0:100* 3. Foxtail millet 31 slightly dull white Very soft good Very light 75:25 38 light yellow slightly hard good Fairly heavy 50:50* 35 light yellow soft good Fairly light 25:75 34 Yellow soft Bitter taste light 0: 100 34 Yellow Very soft Bitter taste Very light *Consumer accepted millet based idli: little millet – 100% and foxtail millet – 50% incorporation
88 minor millets in south asia Table 16. Quality characters of chakli prepared with incorporation of small millets in different proportions (100g) Proportion * Rice: Millet: BG: BLG Water uptake (ml) Wt. of dough (g) Oil absorption (ml) No. of chakli Wt. of chakli (g) Volume (20 g chakli) (cc) Texture 5: 0:1:1 40.00 100 32 7 80 158 slightly hard 0:5 (n):1:1 45.00 100 32 8 90 166 Very crisp 0:5 (s):1:1 35.00 90 35 6 85 162 slightly crisp 2.5:2.5(n):1:1 43.75 100 40 8 90 160 Very crisp 2.5:2.5(s):1:1 47.5 100 30 7 90 152 moderately crisp 0:5 (s):0:2 40.00 90 30 6 75 164 slightly hard 0:5 (n):0:2 46.25 100 25 8 90 162 Fairly crisp 0:5 (s):2:0 40.00 100 25 7 85 166 slightly hard 0:5 (n):2:0 45.00 110 15 8 92 156 Very crisp *Bg: Bengal gram, Blg: Black gram, s: Same (little millet), n: Navane (foxtail millet) Table 17. Storability of standard and value added millet products S. No. Product Storability/keeping quality (days) Room temperature Refrigerator 1 Finger millet malt 90 180 2 Besan laddu 90 * 3 Fried products 60 * 4 Biscuits 75 * 5 Muffins 3 7 6 Bread 2 7 7 Finger millet halwa 3 10 8 Finger millet ambli 2 10 9 Hurakki holige 30 * 10 polished rice 90 * *not kept in refrigerator 8.3.2. Millets in bakery industry Bakery is one of the largest sectors in food industry. There is an increase in consumption of bread and bakery products and it is gaining popularity in the urban communities due to their emphasis on speed of service. The American Heart Association, and The Dietary Guidelines for American and Healthy People 2010, recommended that consumers should choose at least six servings per day. But, only 1-3% of U.S. population is meeting the USDA Food Guide Pyramid recommendations. There is a need to take a look at the foods people in India are eating from cereals to breads and consider what can be done to encourage whole grain consumption.
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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
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executive suMMAry 11 dissemination
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introduction 13 Introduction Backgr
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introduction 15 The project was dev
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introduction 17 l Develop value add
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promoting nutrious millets in tamil
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Page 48 and 49: promoting nutrious millets in tamil
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Food seCuritY and inCome generation
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promoting negleCted and underutiliz
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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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