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Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
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Vol. 10, Issue 6 (2021)
Development of Ready to cook Kodo millet pasta
Author(s):
Dr. Sarojani JK, Suvarna CH, Dr. JS Hilli and Sneha S
Dr. Sarojani JK, Suvarna CH, Dr. JS Hilli and Sneha S
Abstract:
Kodo millet is a tropical small millet crop, indigenous to India and grown for grain fodder purpose. The grain is composed of 66.6 g of carbohydrates, 8.3 g of protein, 3.6 g of fat, 2.6 g of minerals, 9 g of fibre and 353 k. cal of energy per 100 g which is comparable to other millets. Realizing the awareness of the consumers towards the nutritional and health constituents present in processed products, it is important to develop the product which could satisfy the nutritional need as well as the health promoting properties in the processed products.
Kodo millet is a tropical small millet crop, indigenous to India and grown for grain fodder purpose. The grain is composed of 66.6 g of carbohydrates, 8.3 g of protein, 3.6 g of fat, 2.6 g of minerals, 9 g of fibre and 353 k. cal of energy per 100 g which is comparable to other millets. Realizing the awareness of the consumers towards the nutritional and health constituents present in processed products, it is important to develop the product which could satisfy the nutritional need as well as the health promoting properties in the processed products.
In this study ready to cook Kodo millet pasta was standardized with varying proportions of Kodo millet flour, wheat flour and fine semolina. The ready to cook Kodo millet pasta can be consumed up to four and half months without any deterioration in the product. The results illustrate that 100 g sample of ready to cook Kodo millet pasta contains 0.94% ash, 8.31% moisture, 10.50% protein, 1.29% fat, 1.25% crude fiber, 78.96% carbohydrates, 1.55 mg of iron, 2.35 mg of zinc and 28.65 mg of calcium.
Pages: 910-915 | 469 Views 258 Downloads
How to cite this article:
Dr. Sarojani JK, Suvarna CH, Dr. JS Hilli, Sneha S. Development of Ready to cook Kodo millet pasta. Pharma Innovation 2021;10(6):910-915.
Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
Main Menu
Special Issue
Copyright Form
Identifier
The Pharma Innovation Journal
