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Madras Diabetes Research Foundation (MDRF), Chennai


PI: Dr. S. Shobana

 

A. Nutrient evaluation of different cultivars of foxtail and finger millet. 

Three varieties of foxtail and finger millets viz., Finger millet (GPU 67, GPU 28 and KMR 340) and foxtail millet (SIA 3088, SIA 3154) varieties were provided by AICRP-SM. Finger millet and foxtail millet (unpolished) were taken up for nutrient, mineral analysis. The nutrient contents of the millet samples were evaluated by standard AOAC (Association of Official Analytical Chemists) and AACC (American Association of Cereal Chemists) methods.  Available carbohydrates and total dietary fibre content of the sample were determined using Megazyme kit method (Megazyme Enzymatic Kit K-ACHDF 11/08, Ireland). Iron analysis was performed by spectrophotometry.

In vitro-iron bio-accessibility studies: The iron bio-accessibility was assessed by the method mentioned by Luten et al. (1996).The pulverised millet samples were used for mineral bio-accessibility studies. GPU 28 variety of finger millet had higher protein and exhibited higher iron bio- accessibility compared to the other two varieties. The iron content of GPU 67 (4.15%) was higher compared to GPU 28 (3.50%) and KMR 340 (3.10%). KMR 340 had better mineral (2.42g%) and dietary fibre content (12.41g%) among the other finger millet varieties. The SIA 3088 variety of foxtail millet had higher iron and iron bio- accessibility compared to SIA 3156. The protein content of both SIA 3156 (13.09g%) and SIA 3088 (12.90g%) were comparable.

B. Preparation of convenience sambar millet mix and upma mix prototype using unpolished foxtail millet.

Unpolished foxtail millet (SIA 3088) was supplied by University of Agricultural Sciences, Bangalore (AICRP on small millets). Other required ingredients were procured from local market. Dehydrated onion flakes, tomato flakes and tamarind powder were procured from M/S Natural dehydrates, Chennai. Dehydrated curry leaves were prepared in-house. The convenience food mixes prepared out of foxtail millet were taken up for nutrient evaluation. The dietary fibre (16.81 g%) and iron (5.95%) of sambhar mix was higher when compared to upma mix 13.15g% and 5.50% respectively.  However, the protein content (18.23g%) and iron mineral bio-accessibility (30.00%) of upma mix was better in comparison to sambhar mix. The millet sambhar and upma convenience mix can be used for mid-day meal schemes in schools.  The finger millet noodles(made out of finger millet whole meal) had good sensory acceptability and can be a healthier replacement choice for regular noodles (made of refined wheat / maida). This can be an attractive food for school children and can be utilized in mid-day meal schemes.

 

 



 

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Small Millet

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