Development and Evaluation of Pearl Millet Based Novel Health Drink Vanishree S.1,*, Kammar M.R.2, Nidoni Udaykumar3 1Dept. of Home Science, Agriculture Extension Education Centre, University of Agriculture Sciences, Lingasugur, Raichur, Karnataka 2Dept. of Home Science, KVK, University of Agricultural Sciences, Raichur, Karnataka 3Dept. of Processing and Food Engineering, CAE, University of Agricultural Sciences, Raichur, Karnataka *Email: vaniravipatil@gmail.com
Online published on 2 January, 2017. Abstract Malnutrition in general and nutritional anaemia in particular is a public health problem in India. The remedies for whichlies with the people iftheyare educatedto utilize the locally available nutrient rich food sources. An effort was made to develop a novel food product from bajra an iron rich health drink as a supplementary food to combat malnutrition. Bajra or pearl millet is extensively grown in Raichur district, which is a rich source of iron, Ca, Zn and high level of fat. But its uses are limited. Novel health drink was prepared using sprouted and dried pearl millet flour, finger millet powder, maltedsoya flour, sugar powder, milkpowderand popped and milled amaranth seedpowder in different combinations. The pearl millet flour was fortified with other ingredients used in different combinations i.e., 50%, 60%, 70% and 80% along with other ingredients and 100% pearl millet flour was used as control. The effect of germination on nutritional composition was assessed and sensory evaluation was done for all the fortified samples using 9 point hedonic scale. Sensory evaluation of fortified samples showed that 50 per cent bajra concentration sample was the most accepted sample with respect to all the qualities followed by 60 per cent. Germination enhanced the protein and minerals especially iron content with the reduction in fat. Top Keywords Pearl millet, germination, sprouting, health food, sensory evaluation. Top |