Vol. 12, Issue 6 (2023)

Author(s):
Anurag and Amar P Garg

Abstract:
The evaluation of the Kjeldahl digestion method was studied by comparing measured values of total nitrogen, using Advanced Kjeldahl Titration and ordinary Kjeldahl method. The protein content of non-germinated and germinated extruded puff product varied from (07.11% to 10.66%) and (09.45% to 11.98%) as determined by Advanced Kjeldahl Distillation and Digester method (Method 46-13; AACC, 2000) while the protein content of non- germinated and germinated extruded puff varied from (05.11% to 10.96%) and (07.45% to 11.56%) with ordinary Kjeldahl method. Various combinations of millets showed that T3 combination with germinated millets was better in terms protein content as indicator of nutritive value. The total ash content of non- germinated and germinated extruded puff product varied from (04.11 to 04.85) and (04.56 to 06.32). The dietary fiber of non- germinated and germinated extruded puff product varied from (14.66 to 14.98) and (15.66 to 16.25) and the carbohydrates of non- germinated and germinated extruded puff product varied from (66.26 to 67.21) and (66.21 to 67.67). Statistically analysis showed significant difference at (p<0.0001) with respect to each combination. Incorporation of millet and sorghum in rice flour (T₃) results in an incorporation of higher protein content other nutrient composition and overall acceptable sensory properties in the extruded puff product. The proximate composition and functional properties of multi millets puffs were determined using the methods of AOAC. There was significant difference in the proximate compositions of the multi millet puffs (p =0.05) overall acceptable sensory properties.