www.foodsciencejournal.com/assets/ar...11-668.pdf
Indu Bhargavi K , Syeda Farah S , Asna Urooj, International Journal of Food Science and Nutrition ISSN: 2455-4898; Impact Factor: RJIF 5.14 Received: 06-05-2020; Accepted: 20-05-2020; Published: 05-06-2020 www.foodsciencejournal.com Volume 5; Issue 3; 2020; Page No. 69-74
Malnutrition in India is a major problem especially among the rural population. Millets being rich in several nutrients can be an answer to this problem as an economically viable and nutritively highly valued resource. However, the consumption of millets is very less, this may be due to their non-availability as convenient foods. Therefore, an attempt was made in the present study to subject the millet to thermal processing of popping which may help in improving the bioavailability of some nutrients and may prevent the growth of microorganism by lowering the water activity. In the present study three millet grains (viz,) Finger millet (Eleusine coracana), Pearl millet (Pennisetum), Little millet (Panicum sumatrense), were popped by subjecting them to high heat in a traditional popping setup, the popped millets were analyzed for the physical properties (popping yield, expansion volume), nutritional components ( fat, protein, carbohydrate, fiber, calcium, phosphorous, iron) and anti-nutrients (oxalates, tannins, phytic acid) using standard AOAC methods. From the results it was observed that there is a significant increase in the macro nutrients and decrease in anti-nutrients in the popped millets compared to native millets.
Keywords: millets, popping, nutrients, anti- nutrients