AEGAEUM JOURNAL ISSN NO: 0776-3808

Development of Innovative Finger Millet-Watermelon Seed Powder Drink Mix

S.V. Ghodke, O. N. Dhanke, U.P. Dere and A. J. Dhamdhere

Abstract

Finger millet, being rich in calcium, polyphenols and dietary fiber is crucial for the diet of not
only pregnant and lactating mother but also of children. Watermelon seeds are a powerhouse
of nutrients like folate, iron, zinc, copper, magnesium, potassium. These seeds are
considered to be highly nutritious, as they are also rich in amino acids, proteins and
vitamin B complex. All these nutrients together help in promote health of consumer.
Finger millet and water melon seed powder provides an option to technologist for utilization of it
in various convenient foods. Instant food mixes comprises cereals, pulses, spices and other
ingredients in varying proportion. Apart from being convenient to prepare and easy for
consumption, these food products should also have sufficiently high nutrition, to result in good
quality of life for the consumers. An investigation was carried out to develop finger millet and
watermelon seed based nutritious drink mix and their sensory and nutritional evaluation was
carried out. Four types of drink mix powders were formulated by addition of 0%, 8%, 16% and
24% finger millet powder with 15% watermelon seed powder. All samples were organoleptically
acceptable. Addition of finger millet flour and watermelon seed increased the nutritional value of
drink mixes.

Keywords: Finger millet powder, Watermelon seed, Instant drink mix

Author for Correspondence

Author name: Prof. (Mrs.) Sujata V. Ghodke
Mailing Address: MIT College of Food Technology, MIT Art, Design & Technology
University, Educational Rajbaug Complex, Lonikalbhor, Pune - 412 201

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Introduction

The rate of diabetes and obesity are expanding in an exponential way universally and to
battle them, complex sugars with larger amounts of dietary fiber and phytochemicals are
becoming popular (Shobana et al., 2007). Entire cereal grains offer a several medical advantages
so usage of it as an extraordinary ingredient is expanding globally (Jones, 2010).
Epidemiological investigations have exhibited that customary utilization of entire grain and their
value added product protect against the danger of cardiovascular sicknesses, type II diabetes,
gastrointestinal diseases and a various other medical issues (McKeown, 2002). Millets are
significant harvests in semiarid and tropical locales of the world because of their protection from
irritations and ailments, short developing season, and efficiency under strong and dry season
conditions when major cereal grains can't be depended upon to give supportable yields. Millets
are underutilized in many developed countries. (Chandrasekara et al., 2010). Millets are rich
source of nutrients viz. the dietary fiber, minerals, phenolics and vitamins and offers health
benefits (Antony et.al., 1996). There is an immense potential to process millet grains into value-
added foods and beverages in developing countries. Furthermore, millets free from gluten are
advisable for celiac patients. Millet also has an application as an adjunct in some food
formulations (Malleshi et al. 1995; Malleshi 2003).

Finger millet (Eleusine coracana L.,), a staple food for a large segment of the population
in India is important millet grown largely in various regions. It is a naked caryopsis with brick
red-coloured seed coat. Finger millet is in spotlite from recent years owing to its nutritional
benefits and high amount of dietary fibers (e.g. Water soluble and insoluble fibers), minerals
(calcium, phosphorus and iron), essential amino acids and polyphenol content. It’s rough fiber
and mineral substance are especially higher than those of other staple grains like wheat and rice.
Its protein substance is generally better adjusted and it contains more lysine, threonine, and
valine than different millets (Ravindran 1991; Sripriya et al., 1997). Fibre incorporation in food
products enhances the sensory properties and lowers calories of finished product. Finger millet
also has application in infant, geriatric and health foods (Kudake, 2018). Finger millet, being
calcium rich helps in strengthening bones for growing children and people. It also assists in
maintenance of bone health in adults. Finger millet reduces osteoporosis in bones and
substantially reduces risk of fractures or orthopedic ailments (Rastogi, 2015). It is used in the

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form of the whole meal for preparation of traditional foods, such as roti (unleavened breads or
pancake), mudde (dumpling) and ambali (thin porridge). The seed coat of the millet is an edible
component of the kernel and is rich source of phytochemicals like phytates, polyphenols, tannins,
trypsin inhibitor factors and dietary fibres which are consumed as nutraceuticals in recent
times.(Ramchandra et al., 1977)

Watermelon seed, a waste from watermelon fruit is nutritionally rich but not utilized and
are considered as a waste material. Watermelon seeds contains protein, fiber, vitamin B, phenolic
compound, minerals (such as magnesium, potassium, phosphorous, sodium, iron, zinc,
manganese and copper), and posses antioxidant activity which promulgate health benefits
(Braide, 2012).The watermelon seed proteins mainly comprise of globuilin and glutelin which
are readily digestible with high amino acid score(Wani et al., 2011) These proteins have
excellent functional properties for the production of high quality protein products (Giami et
al. 2004; Wani et al., 2011). Watermelon seeds generally are reported to contain approximately
35% protein by weight of decorticated seeds that have a nutritionally amino acid profile (Jack,
1972). The seeds of watermelons are known to have economic benefits especially in countries
where cultivation is on the increase. The seeds are for instance used to prepare snacks, milled
into flour and used for sauces. Oil from the seeds are used in cooking and incorporated into the
production of cosmetics (Jensen, 2011). It has already been established that the seeds of melon
fruits are rich in oil and protein. In Nigeria, oil was produced from these seeds (Akoh et al.,
1992).
Cocoa powder is consumed from hundreds of year due to its good taste, flavor and health
benefits. Cocoa is one of the richest sources of polyphenols especially abundant in flavonols.
Cocoa polyphenols (Epicatechins) have antioxidant properties, which endow them with various
positive effects against several pathological disorders, including cardiovascular disease,
inflammatory processes, and cancer. The beneficial effects of cacao are most likely due to an
increased bioavailability of Nitric oxide. This may explain the improvement in endothelial
function, the reduction in platelet function, and the potentially beneficial effects on blood
pressure, insulin resistance, and blood lipids.

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Instant powder mixes are simple, convenient and fast to prepare food products in which
some of the ingredients are premixed. Instant cocoa powder drink is a very popular instant food
mix product present in the market, not only among children but also among adults. Factors
owing to such popularity of cocoa based products and drink powders are good dispersability and
solubility (Benkovic et al., 2015), their unique sensory and pleasant melt‐ in‐ the‐ mouth
properties (Aprotosoaie et al., 2016). This investigation is undertaken to develop innovative
finger millet cocoa drink mix with watermelon seeds to cultivate health benefits of finger millet
and watermelon seeds.

Methodology

Ingredient

Finger millet, cocoa powder, water melon seeds and sugar are procured from local market. These
were brought to laboratory of food science and technology and used for processing.

Instruments

All the instruments required like physical and analytical balance, hot air oven, muffle furnace,
soxlhet apparatus, Kjeltron apparatus, blender and sealing machine were used from MIT College
of Food Technology, Pune.

Packaging material

Aluminium zip lock pouches were procured from local market for packaging owing to its good
barrier properties of water vapour transmission rate.

Methods
Processing Technology for finger millet-watermelon seed powder drink mix
Finger millet grains were cleaned to remove the dirt and foreign particles. The grains were milled
to fine flour and sieved to fineness using US Standard Mesh no.70. (212-μm size). The flour is
then roasted at 70-80°C for 5 mins. This developed a pleasant aroma and unique taste to the
flour. Watermelon seeds and sugar were milled to fine flour and sieved to fineness using US
Standard Mesh no.70 (212-μm size). All the prepared powders were then blended along with
cocoa powder according to the set composition. The formulated mixture was then sieved using

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US Standard Mesh No.70 (212-μm size).The powder was then packed in aluminium zip lock
pouches and sealed.

Table 1 Proportion of finger millet-watermelon seed powder drink mix

Samples Ingredients (%)

Finger millet Cocoa Powder Watermelon Sugar Powder

Powder seed powder

S0 00 31 15 54

S1 8 23 15 54

S2 16 15 15 54

S3 24 7 15 54

Finger millet Grains Watermelon seeds Sugar Cocoa

Powder

Cleaning Cleaning Grinding

Milling Roasting Sieving (212-μm size)

Sieving (212-μm size) Grinding

Roasting Sieving (212-μm size)

Blending of all the powders

Sieving (US Standard Mesh No. 70)

Packaging

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Sealing

Store at dry place at room temperature

Fig 1 Processing technology of finger millet-watermelon seed powder drink mix

Proximate Analysis

Parameters of the proximate analysis (Moisture, Ash, Crude protein, Fat, Total carbohydrate and
Energy) of the raw materials as well instant drink mix powder was analyzed.

Determination of moisture

The moisture content was determined by method given by S.K.Thimmaiah (1999). The sample
was weighed 5g and taken in previously weighed moisture box and dried in hot air oven at
105°C for 2 hours. The loss in weight was calculated and expressed in per cent. After cooling in
the desiccators, the sample was weighed again. The loss in weight was recorded as moisture
content.

Moisture Content (%) = W1-W2 × 100

W1

Where, W1- Weight of Fresh sample

W2- Weight of Dry sample

Determination of total ash

Total ash content of sample was determined by the method given by Thimmaiah (1999). The
sample was ignited at 600°C for 4 to 6 hrs in a muffle furnace.

Ash Content (%) = Weight of Ash × 100

Weight of Sample

Determination of protein

Protein content of sample was estimated as per method described by Thimmaiah (1999). Protein
was determined by microkjeldal method which is based on the determination of the amount of
reduced nitrogen present in sample.

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Nitrogen (%) = (Sample Titre – Blank Titre) × Normality of HCL× 14.01×100

Weight of sample (mg)

Protein (%) = Nitrogen (%) × 6.25

Determination of fat

Fat was extracted from an oven dried sample. Fat was estimated using soxhlet apparatus as per
method explained by Thimmaiah (1999). Petroleum ether was used for the extraction of fat.
Extraction was done for 3hrs on heater. Solvent was evaporated on heater then cooled and
weighed. The difference in weights gives the quantity of fat extracted.

Crude Fat (%) = Weight of Ether soluble material × 100

Weight of sample

Determination of crude fibre

2 g fat extracted sample was weighed and crude fibre was estimated by the method given by
Thimmaiah (1999).

Crude Fibre (%) = Loss of weight noted × 100

Weight of sample taken

Determination of carbohydrate

Determination of carbohydrate is performed using Anthrone method given by Thimmaiah

(1999).

Carbohydrate (%) = Sugar value from graph (mg) Total Vol. of extract (ml)
100
Aliquote of sample used (0.5 or 1 ml) Wt. of sample

Determination of calcium

For the determination of minerals sample was ashed first at 600°C for 5 to 7 hrs. It was
determined by method given by Thimmaiah (1999). Calcium was precipitated as calcium

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oxalate. The precipitate was dissolved in hot dilute H2SO4 and titrated with standard potassium
permanganate.

Calcium (mg/100g )= Titre × normality of KMnO4 of ash solution × 20 × total volume × 100

ml of ash solution taken for estimation × wt of sample taken for ashing

Organoleptic evaluation

The organoleptic assessment in respect of colour, flavour, texture, taste and overall acceptability
was evaluated by semi-trained judges using nine point hedonic scale (Amerine et al., 1965). The
samples were blind-coded by special codes; the panelists were not informed about the
experimental approach.

Result and Discussion

Proximate Composition of finger millet, cocoa powder and watermelon seeds

Table 2: Proximate Composition of raw ingredient

Parameters Finger Millet Cocoa Powder Watermelon

Seeds

Moisture (%) 8 6.2 4.4

Crude fat (g/100g) 1.3 10 44.5

Protein(g/100g) 7.7 23 34.1

Crude fiber(g/100g) 3.6 30 7.9

Carbohydrate(g/100g) 72.6 55 17.8

Calcium(mg/100g) 334 128 58.3

Energy(Kcal/100g) 336 400 350

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*Each value is average of three observations

The raw materials were studied for their proximate composition and results are tabulated in
Table 2. The data from table reveled that carbohydrates was recorded highest in Finger millet
(72.6 g/100g) followed by cocoa powder (55g/100g) and watermelon seeds (17.8) indicating raw
material as a good source of energy provider. Water melon seeds are rich in protein (34.1 g/ 100
g) and fat (44.5 g/100g) as compared other ingredients providing body building need of children
and other population. Cocoa powder was found to be rich in crude fiber (30g/100g) which act as
a digestive track cleanser. Calcium, a vital mineral for bone health found highest in finger millet
(334 mg/100g) followed by cocoa powder (128mg/100g) and watermelon seeds (58.3 mg/100g).
The data from table reveals energy value of cocoa powder, watermelon seeds and finger millet
was 400, 350 and 336 Kcal/100g respectively. The results obtained for finger millet are more or
less similar with observations recorded by Ravindran G. (1991).

Sensory profile of finger millet-watermelon seed powder drinks mix

Table 3 Sensory profile of finger millet-watermelon seed powder drinks mix

Sample
Sensory parameters

Colour Texture Taste Flavor Overall

Acceptability

S0 7.4 7.4 7.4

7.5 7.3

S1 7.6 7.4 7.5

7.7 7.6

S2 7.8 7.5 7.7

7.8 7.7

S3 6.6 6.7 6.8

6.9 6.6

*Each value is average of ten observations

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Organoleptic characteristics of formulated samples were assessed by semi-trained judges using 9

point hedonic scale and average scores obtained are presented in Table 3. It has been observed
from, colour values of prepared samples were in the range of 6.9 to 7.8.Texture and taste scores
are in range of 6.6 to 7.7 and 6.6 to 7.8 respectively. Sample formulated with 16% finger millet
powder shown to have highest scores for colour (7.8), texture (7.7), taste (7.8), flavor (7.5) and
overall acceptability (7.7) against other samples.

7.8

7.6

7.4

7.2

6.8

6.6

6.4

6.2

6
Colour Texture Taste Flavor Overall Acceptability

S0 S1 S2 S3

Fig 1 Sensory profile of finger millet-watermelon seed powder drink mix samples

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Proximate Composition of finger millet-watermelon seed powder drink mix samples

Table 4: Proximate Composition of finger millet-watermelon seed powder drink mix

(g/100g)

Parameters Samples

S0 S1 S2 S3

Moisture (%) 4.5 4.7 4.8 4.5

Fat (g) 9.7 9.0 8.3 7.6

Protein(g) 12.2 11.0 9.7 8.5

Fiber(g) 10.4 8.4 6.2 4.1

Carbohydrate(g) 73.7 75.1 76.5 77.9

Calcium(mg) 5 32.2 59.3 86.4

*Each value is average of three observations

Drink mix samples were analyzed for chemical constituents. The results obtained are illustrated
in Table 4. It has been observed from the table that moisture content of the mix ranges from 4.5
to 4.8%. The fat content ranges from 7.6 to 9.7%, protein content from 8.5 to 12.2%, fiber
content from 4.1 to 10.4%, Carbohydrate content from 73.7 to 77.9% and the calcium content
ranges from 5 mg/100g to 86.4 mg/100g. Fibre due to decrease in cocoa powder the fibre
content in the product decreased as cocoa is rich in fibre content and the protein and fat content
also decreased due to increase in cocoa powder.The proportion of finger millet was increased as
finger millet is rich in calcium the calcium content increased also the carbohydrate content also
increased due to finger millet.

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Conclusion

The enrichment of chocolate drink mix with finger millet and watermelon seeds has increased
the nutritional quality of the product. The product being rich in all the macronutrients can be
used to tackle malnutrition in the children. Addition of watermelon seeds has increased sensorial
acceptability along with nutritional enrichment.

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