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

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.