Nutritional Composition and Functional Properties of KMR 204 and ML 365 Varieties of Finger Millet Fractionsq
Journal Title: International Journal of Food, Nutrition and Dietetics - Year 2018, Vol 6, Issue 1
Abstract
Finger millet also known, as ‘ragi’ is popular millet consumed in India without dehulling. It occupies the largest area under Indian cultivation among the small millets and ranks sixth in production after wheat, rice, maize, sorghum and bajra. Millets are easy to digest as they are non-glutinous, non-acid forming and nutritious. Millets are good sources of energy, protein, minerals, vitamins, dietary fibre, fatty acids and polyphenols. The aim of the study was to find the nutritional composition and functional properties of two different varieties i.e., KMR-204 and ML-365 of finger millet fractions such as Coarse flour (CF), Medium flour (MF), Fine flour (FF) and Very fine flour (VFF). The water absorption capacity (WAC) was higher in flour with wide variation in MF and CF (1.70 – 1.79%) than VFF and FF fractions (1.38-1.55%). Higher value of WAC in MF and CF could be due to the presence of higher dietary fiber content which has the ability to hold more water. VFF and FF fractions showed higher foaming capacity than medium and coarse fractions. The protein content of MF (11.2%) and CF (11.9%) fraction was comparatively higher and nearly two times higher than first (6.4%) and second (5.7%) fraction in KMR-204. Soluble dietary fiber was higher in FF and CF and lower in VFF and MF. The content of phytic acid ranged between 5.21 – 7.11mg/100g and 2.99-6.60mg/100g in KMR-204 and ML-365 respectively, which was very low. It was inferred that medium and coarse fraction of finger millet was particularly rich in nutrients and dietary fiber.
Authors and Affiliations
Shekhara Naik R.
Keywords
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- EP ID EP577071
- DOI 10.21088/ijfnd.2322.0775.6118.2
- Views 58
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