Studies on Proximate Composition of Ragi Based Developed Instant Mixes (original) (raw)
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PRO CESS STAN DARD IZA TION OF NUTRI-RICH RAGI (ELEUSINE COROCANA) PRODUCTS
Finger millet or Ragi (Eleusine corocana) is amongst the major pseudo cereals cultivated in India. Ragi has enormous health benefits and also a good source of valuable micro nutrients along with the major food components. The present experiment was conducted in Dept of food Sci. and Tech., J.N.K.V.V., Jabalpur. Developed valuenutri-rich products based on ragi are able to enrich the nutritional needs and are also beneficial to good health. Halwa, Weaning foodand Chikky were prepared from it by mixing other cereals in definite proportions. Several packing materials were used of which Low density polyethylene pouch was found to be the best packaging material as compared to other packaging materials for storage of instant mixes (halwa mix and weaning food mix) up to 90 days.Polypropylene pouches for storage of ragi formulated chikky were found to be the best ascompared to other packaging materials up to 90 days at ambient condition without any nutritional losses.
Studies on Utilization of Ragi for Preparation of Malted Ragi Cookies
2018
Cookies are one of the most popular bakery products. It is a rich source of protein, fat and carbohydrates but limiting in minerals and dietary fibers. A malted ragi flour cookie is rich in iodine, minerals like iron, calcium, phosphorus, fiber and vitamin contents. It was prepared with per 100gm of malted ragi flour and other minor ingredients added based on sensory trials like Vanaspati oil(50gm), Butter (10gm), Sugar(25gm), cumin(4gm), salt(2gm) etc. we take three trials like T1, T2 and T3 for preparation of malted ragi cookies by using different proportion of flour. From above three trials T3 was selected according to ten panelist members by using five point hedonic scale. Then we start storage study up to 60 days after interval of 10 days. The values of nutrients were increase significantly while the values of protein content, fat content and sensory score decreases significantly during 60 days of storage at ambient temperature. From above storage study we observe shelf life of...
Ragi: A Powerhouse of Nutrients
Journal of Dairy Science and Technology, 2018
Finger millet (Ragi, Eleusine coracana), is the principal food grain of the rural population in India, especially in South India. It is very nutritious with respect to minerals, dietary fiber and essential amino acids. Amongst cereals, Ragi provides highest level of calcium including antioxidants and phytochemicals. The total dietary fiber of finger millet grain is relatively higher than that of most of other cereal grains, which helps to control blood glucose levels in diabetic patients. It is usually converted into flour and a variety of preparations. Several methods of processing of ragi have been developed to make the final product more attractive in flavour, appearance, taste, and consistency . Keywords: Finger millet, ragi, nutrients, vitamin, bioavailability Cite this Article Patel I, Patel K, Pinto S, et al . Ragi: A Powerhouse of Nutrients. Research & Reviews: Journal of Dairy Science and Technology . 2016; 5(3): 36–47p.
Development of Finger Millet and Sapota based Ready-to-Reconstitute Halwa Mix
Asian Journal of Dairy and Food Research, Volume 42 Issue 3: 380-385 (September 2023)
Background: Eleusine coracana (finger millet) is the fourth most important millet in the world. Finger millet is the powerhouse of health benefiting nutrients; however, it is still underutilized. Sapota contains a diverse range of phenolic compounds (as natural antioxidants) and flavonoids which has drawn the attention of many researchers. Keeping in mind the importance of traditional food products and growing popularity of convenience food market, the study was aimed to develop a ready to reconstitute (RTR) finger millet and sapota based halwa mix. Methods: The rate of addition of milk, sugar and dried sapota chunks were studied and optimized using response surface methodology. Result: The formulation with 208.8 ml of milk, 52.9 per cent sugar (per cent of weight of the dried halwa) and 9.4 per cent dried sapota chunks (per cent of weight of dried halwa) was optimized for the development of RTR halwa mix. The analyses were based on sensory scores and rehydration ratio. The nutritional, biochemical , sensory and microbial attributes of the optimized halwa mix were evaluated.
Shelf stable multigrain halwa mixes: preparation of halwa, their textural and sensory studies
Journal of Food Science and Technology, 2011
Multigrain halwa mixes (four types) were prepared from cereals, millets, legumes, nuts and condiments. These mixes had around 4% initial moisture content (IMC), during storage studies they had 23 to 32% as equilibrium relative humidity (ERH); 5 to 8% as the critical moisture content (CMC) and critical relative humidity (CRH) for these mixes were~60%. Packaging material for storing these mixes was 75 μm thickness LDPE pouches. Under accelerated storage, these mixes picked up moisture up to 9% and at ambient up to 6.4%. Free fatty acids~18% was developed under accelerated condition for 90 days; under ambient condition~14% for 180 days. Ragi based spicy halwa mix could develop FFA up to 120%, which was due to the presence of tricarboxylic acid as one of the ingredient in this particular mix. Halwa mixes can be stored for 75 days under accelerated and 180 days under ambient conditions. Halwa prepared from these mixes had 26 to 31% moisture; protein, fat, carbohydrates and ash content were 5.7 to 6.3%, 7.9 to 8.7%, 54 to 58%, 1.6 to 3.3%, respectively. Energy derived from these ranged from 1,318 to 1,380 kJ/100 g. Ragi based spicy multigrain halwa was harder and chewy in texture; while wheat based multigrain halwa was softer. Dark brown colour persisted for Ragi based spicy multi grain halwa because of the inherent colour of the finger millet, ghee aroma and sweetness was insignificant for all the 4 types of halwa.
Finger millet (Ragi) as an essential dietary supplement with key health benefits: A review
International Journal of Home Science
The world geography has so many millet crop producer and India serves as one of the key producers of the millets. Finger millets, a type of small-sized millets, requires larger area of cultivation for growing the crop. Finger millet is considered as a special food supplement because of its high nutritional contents in comparison to other important cereals, namely barley, rye etc. It mainly consists of minerals, dietary fiber and important amino acids. In different parts of our country, especially in South India, the rural population use finger millet (Eleusine coracana), popularly known as ragi, as their principal food. Ragi, among all cereals, contains greater calcium level along with antioxidants and phytochemicals. The finger millet grain possesses a high content of total dietary fiber among other cereal grains that is extremely beneficial in controlling blood glucose level in diabetic patients. Besides, it is also beneficial to patients suffering with cardiovascular disease, cancer and other cognitive diseases. Ragi can be processed through different processing methods to be used as a food supplement attractive in appearance, taste, flavor and consistency. However, despite of its beneficial effects, it is limited in use in the localities, where it is produced. There exists great opportunity for processing finger millet into several functional foods to be used by mass population of our country.
Food Chemistry, 1995
The proximate composition and dietary fibre contents of various processed foods either in ready-to-eat (RTE) or easy-to-reconstitute (ETR) form have been evaluated. The RTE foods included flavoured chapathy (unleavened bread), spiced potato chapathy and chikki (peanut candy), while the ETR foods contained items such as precooked dehydrated (PD) khichdi, PD vegetable pulav (rice based item), PD green gram da1 curry, instant upma mix and instant halwa mix. Three different rations formulated out of these products have also been studied. Among the individual items studied, instant halwa and upma mixes have been found to be calorie dense (5400 kcal kg-' FW). The other items provided about 3000 to 4700 kcal kg-' FW. The rations, on the other hand, provided about 3500 kcal person-' day-'. All the food items except instant halwa mix were found to contain high amounts of insoluble and total dietary fibre (TDF). The rations were estimated to provide 60-70 g TDF person-' day-'.
Development of nutrient rich noodles by supplementation with malted ragi flour
International Food Research Journal , 2012
In the present investigation attempts have been made to develop nutrient rich noodles by the addition of optimized proportions of wheat and malted ragi flour with other ingredients. Combinations of wheat and malted ragi flour (90:10, 80:20, 70:30, 60:40 and 50:50) and other ingredients like vegetable oil, corn flour, wheat gluten, GMS and guar gum were optimized by varying proportions to result a better quality noodles. Whereas iodized salt, baking powder and water were kept constant for all formulations. Results revealed that among all the formulations tried, noodle sample prepared from 70:30 flour combination had same sensory score as that of control and higher values of protein, fibre and minerals (i.e. calcium, iron and phosphorous) than the control sample. Thus, this nutrient rich noodle will be a good source of instant food for children, teenagers, sport persons, pregnant and lactating women.
Organoleptic properties and acceptability of ragi flour to prepare noodles
Journal of Pharmacognosy and Phytochemistry, 2019
This study represents the effect of Ragi flour on a nutritional and organoleptic characteristic of noodles. Ragi flour variety VL-149 was taken. The noodles were prepared using Ragi flour and refined wheat flour (RWF) mixed in various amounts (30-50%). The control contained refined wheat flour (RWF) noodles. The Ragi flour noodles were evaluated by the sensory quality and nutrient composition. By the sensory evaluation, noticed that the noodles with 30% Ragi flour were gained higher score (8.7) than other compositions. Nutrient value of noodles with 50% Ragi flour indicated that it have maximum amount of basic fat (1.16%), ash (1.39%), fiber (1.30%), carbohydrate (79.45%), energy (350.40 kcal), insoluble dietary fiber (5.49%), soluble dietary fiber (3.69%), iron (5.60%) and calcium (88.40%). However, the highest amount of starch (64.15%), amylose (8.8%) and amylopectin (55.14%) were found in the control noodles. The noodles with 30% of Ragi flour have a significantly lower glycemic index (44.79) than control noodles (63.59). The above results revealed that noodles prepared with 30% Ragi flour enriched in nutrition value and have hypoglycaemic effect.
Development and formulation of Ragi balls Enriched with Peanuts and Dates
Journal of Pharmacognosy and Phytochemistry, 2020
Ragi ball is one of the most popularised traditional and healthy foods in India. Using ragi, jaggery, peanuts, dates and coconut powder at different combinations developed ragi ball. Totally four samples variations were formulated viz. Control sample, sample A, sample B and sample C for the study. The time taken to prepare balls ranged from 30-50. Sensory evaluation was done for the control sample and for all the four variations to know the most acceptable mixes from each of the sample. Chemical and nutritional properties were evaluated for control sample and for the all sample with control sample. The sample C was accepted and also higher percent nutritional properties as compared to other sample. Nutritional value of sample C of ragi balls the moisture content of control sample was 9.2 percent, fat content 10.5 percent, protein content 10.5 percent, carbohydrate content 67.45 percent, ash content 1.8 percent and energy value was obtained 405.9 Kcal/100gm.