Nutritional composition and shelf life evaluation of millet based composite mix Geetha K.1, Yankanchi Geetha M.1,*, Hiremath Nethravathi1, Yatnatti Shilpa1, Sajjan Jyothi T.1, Veena B.M.1 1All India Coordinated Research Project on (Home Science) Foods and Nutrition, University of Agricultural Sciences, Bangalore-560 065, Karnataka, India *Corresponding Author: Geetha M. Yankanchi, AICRP on (Home Science) Foods and Nutrition, University of Agricultural Sciences, Bangalore-560 065, Karnataka, India, Email: geethanutrition@gmail.com
Online published on 1 November, 2023. Abstract Background Under nutrition is a condition due to insufficient intake of energy and nutrients to meet an individual's needs to maintain good health. Cereals and millets based supplementary foods represents good source of essential nutrients. Recently, millets are tagged as nutri-cereals and its health promoting benefits are attracting consumers worldwide. The current study was aimed to develop millet based ready-to-use composite mix and to evaluate its quality in terms of usage in various traditional foods and shelf life. Methods RTU composite mix was developed using locally available cereals, millets, pulses and oilseeds. The nutrient composition of developed mix was analyzed. The traditional region specific foods namely Dose, roti and Mudde (Ragi ball) was prepared and subjected for sensory evaluation. Further mix was stored up to three months at room temperature and evaluated for microbial load, moisture, free fatty acid and peroxide value. Result Protein, fat, carbohydrate and energy content of the mix were 18.5 g, 9.56 g, 58.21 g and 393.24 kcal per 100 g respectively. Roti was best accepted (7.63), followed by mudde (7.50) and dose (7.03). Free Fatty Acid (FFA) was increased from 1.08 per cent to 1.56 per cent oleic acid, whereas peroxide value (PV) was increased from 7.46 to 9.35 mEq O2/kg of oil during storage. Total bacterial count (TBC) was increased from 4.5×102 to 8.1 ×103. The developed RTU mix which has nutritional potential needs to be popularized to address under nutrition and for overall good health of the society. Top Keywords Nutritional composition, RTU composite mix, Sensory evaluation, Shelf life. Top |