Vol. 10, Issue 12 (2021)

Author(s):
Aishwarya V Patil, Pushpa Bharati and KK Math

Abstract:
Millet is a generic term used for small sized grains that form heterogeneous group and referred as 'coarse cereals' similar to maize and sorghum. These crops have substantive potential in broadening the genetic diversity in the food basket and ensuring improved food and nutrition security. Kodo millet is one among the oldest traditional underutilized crop. Though, kodo millet is nutritionally superior it is least used in supplementary and complementary food because of high fiber content. Hence the present was undertaken to partition the kodo millet to get low fiber flour, which can be further used in supplementary and complementary foods. The kodo millet was partitioned by three different methods (sieving method, grinding method and traditional method) and analyzed for recovery rate, particle size and proximate composition. The recovery rate of partitioned fine flours from sieving, grinding and traditional methods was 48.00, 42.00 and 66.33 per cent respectively. The size of majority of the particles of partitioned fine flours ranged from 75 to 180 microns. The proximate composition i.e., moisture, fat, protein, crude fiber, ash, available carbohydrate, total available and energy of kodo millet flour and fine flours ranged from 12.46 to 13.55 g/100g, 2.25 to 3.52 g/100g, 7.11 to 13.80 g/100g, 3.70 to 5.87 g/100g, 1.14 to 1.95 g/100g, 62.27 to 71.67 g/100g, 68.05 to 75.79 g/100g and 353 to 359 Kcal respectively. Therefore, the kodo millet fine flours becomes suitable for the children and convalescent population after partitioning as it is rich source of protein, fat and had lower crude fiber.