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Nutrient composition of finger millet seed coat and its usage in bakery products

Rateesh, Krishnan (2007) Nutrient composition of finger millet seed coat and its usage in bakery products. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Finger millet seed coat is a main byproduct which is produced commercially in milling and malting industry. The seed coat from native malted and parboiled milled contain 3.4,3.7 and 3.7 g% of fat; 11.2,13.3 and 9.4 g% of protein;42.6,44.1 and 46.4 g% of dietary fiber;44.7,29.2 and 36.24 g% of carbohydrates;711,707 and 863 mg % of calcium respectively. Finger millet seed coat is a rich source of calcium, dietary fiber, polyphenols and other phytochemicals. Since the seed coat is completely an edible matter, its utilization in diversified foods could be explored. Research work on the utilization of the seed coat in bakery products, indicates that the seed coat can be used as composite flour with refined maida. The texture and sensory qualities of the butter type biscuits prepared using native seed coat as composite flour with refined wheat flour was highly acceptable. Since the seed coat is of highly nutraceutical value containing dietary fiber and calcium. The biscuits prepared from it could be a nutrition supplement to obese, diabetic and people suffering from osterioporosis. Since its straws make a good fodder to livestock, both working and milking animals. Hence it provides the essential nutrients to the animal’s growth and development.
Uncontrolled Keywords: finger millet nutritive value seed coat bakery products byproducts
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jun 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/624

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