nutritional composition of white finger millet varieties and its value addition

119 Pages·2015·5.12 MB·English

NUTRITIONAL COMPOSITION OF WHITE
FINGER MILLET VARIETIES AND ITS VALUE
ADDITION

SNEHA SHIGIHALLI
PALB 3206

DEPARTMENT OF FOOD SCIENCE AND NUTRITION
UNIVERSITY OF AGRICULTURAL SCIENCES
GKVK, BENGALURU-560065
2015
NUTRITIONAL COMPOSITION OF WHITE
FINGER MILLET VARIETIES AND ITS VALUE
ADDITION

SNEHA SHIGIHALLI
PALB 3206

Thesis submitted to the
University of Agricultural Sciences, Bengaluru
in partial fulfilment of the requirements
for the award of the degree of
Master of Science (Agriculture)
in
FOOD SCIENCE AND NUTRITION

Bengaluru July, 2015

ACKNOWLEDGEMENT
I am indebted to the almighty, the elegant epitomizer of this demanding venture,
bestowing the unruffled mind and matter along all these paths and cross roads.
It is my privilege to express my deepest sense of gratitude and indebtedness to
my research guide, Dr. Usha Ravindra Assoc. Professor, Department of Food Science
and Nutrition, Chairman of my advisory committee, for being so kind, helpful and
motivating for my pursuit of the goal in length stood as the great moral and ideological
lattice. She has always been there for me with her motherly hand whenever I needed it
the most. Her constant guidance, cooperation and support have always kept me going
ahead. I owe a lot of gratitude to her for always being there for me and I feel privileged
to be associated with a person like her during my life.
With a sense of pride and dignity, I sincerely thank the members of my advisory
committee Dr.Vijayalakshmi, D. Professor and Head, Department of Food Science and
Nutrition, Dr. Ravishankar, P. Genesist AICSMIP, PC unit UAS, GKVK, Bengaluru.
and Dr. Shamshad Begum Assistant Professor (FSN) BTU DE’s office UAS, Hebbal
Bengaluru for their subtle guidance, constructive criticism and timely correction of my
thesis manuscript.
I would like to extend my heartfelt respect and affection to my teachers
Dr. Neena Joshi, Dr. Umadevi, S. Hiremath, Dr. M.L. Revanna, Dr. K. V. Jamuna,
and K. G. Vijayalakshmi, Department of Food Science and Nutrition, UAS, GKVK,
Bengaluru and nonteaching staff of the Department for their constant support
throughout my course of investigation.
With immense pleasure I record my sincere thanks to my teachers
Dr. R. Chandru Associate Professor of Post Harvest Technology Scheme and
Mr. S. Manjunath, Associate Professor Department of Agricultural Statistics, for their
generous help, co-operation and inspiration during the course of study.
I would like to acknowledge all the teachers I learnt since from my childhood, I
would not have been here without their guidance, blessing and support. My special
thanks to Mr. Nazarate (uncle), Dr. Sindhagi. Yakkundi, Mukta Bhatt, O. Siddanna,
Thammaiah, Dubale ,Dr. Sunanda Itagi and Dr. Kasturiba Department of Food
Science and Nutrition UAS Dharwad for being role model for me. I feel privileged to be
their student once.
I would like to express my sincere gratitude to people who mean world to me, my
maternal grandparents Mrs. S. S, yellur (Late) and Mr. S. G, Yellur and my parents
Mr. Umesh Shigihalli, Mrs.Vidya and my lovely brother Sagar, for unconditional love
care and support and my entire Shigihalli family and my relatives Yellur, Javali,
Sanikop,Desai,Balikai and Akki families. I don’t imagine a life without their love and
blessings. Thank you mom, dad, and all my family members for showing faith in me and
giving me liberty to choose what I desired. I consider myself the luckiest in the world to
have such a supportive family, standing behind me with their love and support.
Fruitful results would not have hastened without the moral support of my dearest
frienz., Shobha, Savitha, Priya, Laxmi, Netra, Bhavya, Afrin, Deepti,Arpita, Vaishali,
Manjula, Akshatha, Sahana, Pavitra and all my SRMRS school friends for their lovely
friendship, help,care and for making the days enjoyable and memorable. I sincerely thank them
for their timeless support and help. I would also like to thank my seniors Jayalakshmi di
(ZARS), Raghu anna, Varsha di, Gopika di , Bhaphi di ,Deepti di, Nayana di , Netra di,
Chndra di, Anitha di, Deepa di, Jaya di for their suggestions and encouragement and last but
not the least I would like to thank my juniors Pooja, Suguna, Manasa, and all my juniors for
their great support.
Not to forget that without my classmates Deepa J, Deepa L Deepika R. K,
Mahadai M, Megha A. V, Megha M.K, and Roopa O. M, this endeavor would have
seemed longer. I sincerely thank them for their timeless support and help.
I use this opportunity to sincerely thank Mr. Shivaliga, Sr. Lab Assiatant, Dept
of Food Science and Nutrition, UAS, Bangalore. I wish to express my thanks to
Rangamma aunty and Lakshmi aunty for their support.
No less share of credit goes to all other galaxies and oceans of friends for their
timely help and good company during the course of study and completion of this
manuscript. In the light of reaching a milestone in my life, I owe my deep sense of
gratitude to all those who helped in a constructive fashion.
I wish to acknowledge the help and cooperation rendered by the library UAS,
Bengaluru.
……………any omission in this brief acknowledgement does not mean lack of
gratitude.

Bengaluru
July, 2015 (Sneha Shigihalli)
NUTRITIONAL COMPOSITION OF WHITE FINGER MILLET VARIETIES

AND ITS VALUE ADDITION
SNEHA SHIGIHALLI
THESIS ABSTRACT
Finger millet stands unique among the small millets because of its superior
nutritional contents. In the present investigation thirteen white finger millet varieties and
one check (brown) variety were procured from AICSMIP Bengaluru and were analysed
for physico-functional, nutrient, antinutrients and bioavailability of iron and calcium.
Significant difference existed among the varieties for 1000 seed weight and volume
(2.41-3.73 g and 3.12-3.83 ml), hydration capacity (0.61-0.75), swelling capacity,
swelling index (1.32-1.89 and 0.40-0.56) bulk density and specific gravity (0.69-0.81
g/ml and 1.04-1.83). Functional characteristics-bulk density (0.70-0.86 g/ml), water and
oil absorption capacity (1.30-1.83 and 1.03-2.00 ml/g), emulsification value (0.40-0.59
ml/g) swelling capacity and soluble index differed significantly. Nutrient composition
such as moisture, protein, fat, crude fibre, carbohydrate and energy varied from 7.45 to
9.50 per cent, 6.76 to 12.87, 1.30 to 2.70, 2.80 to 3.33, 69.26 to 78.66 g/100 g and 346 to
358 kcal /100 g respectively. The micronutrients such as iron, calcium and zinc ranged
between 2.90-9.37, 219- 426 and 2.56-6.86 mg/100 g respectively.OUAT-2 recorded
highest iron (9.37 mg) and zinc (6.86 mg) while JWM-1 recorded highest calcium (426
mg). Processing methods significantly reduced the phytic acid, however successive
decline was observed with increase in interval of soaking, malting and popping. Among
the varieties, KMR 344 recorded significantly lowest phytic acid in all processing
methods employed except for popping (GE6834-1).Among processing methods, malting
significantly increased the per cent bioavailable iron (DHWFM 11-3) and calcium (KMR
344). Malt developed from KMR 344 and pop mix from GE 6834-1 received highest
scores for organoleptic properties.

July, 2015
Department of Food Science and Nutrition Dr. Usha Ravindra
UAS, GKVK, Bengaluru-65 (Major Advisor)
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CONTENTS
CHAPTERS TITLE PAGE NO
I INTRODUCTION 1-3
II REVIEW OF LITERATURE 4-20
III MATERIAL AND METHODS 21-29
IV EXPERIMENTAL RESULTS 30-54
V DISCUSSION 55-66
VI SUMMARY 67-69
VII REFERENCES 70-80
ANNEXURES 81-93
LIST OF TABLES
Table Page
Title
No. No.
a Millet production across the globe 4
b The principle field crops of India 5
Quinquinnial area, production and productivity of small millets in
c 5
India
1 Physical characteristics of white finger millet varieties 31
Correlation coefficient of physical characteristics of white finger
2 33
millet varieties
3 Functional characteristics of white finger millet varieties 35
Correlation coefficient of functional characteristics of white finger
4 37
millet varieties
5 Macronutrient composition of white finger millet varieties per 100 g 38
Correlation coefficient of functional characteristics and
6 40
macronutrient composition of white finger millet varieties
7 Micronutrient composition of white finger millet varieties per 100 g 41
Correlation coefficient of functional characteristics and
8 42
micronutrient composition of white finger millet varieties
9 Study of Processing methods on selected white finger millet varieties 43
Effect of processing methods on phytate content mg/100g in selected
10 44
white finger millet varieties
Effect of popping on phytate content mg/100g in selected white
11 46
finger millet varieties.
Impact of processing methods on bio availability of iron mg/100g in
12 48
selected white finger millet varieties