PROCESSING AND NUTRITIONAL

CHARECTERIZATION OF MILLET- BASED

FUNCTIONAL FOOD

A Synopsis Submitted By
MS. SAKSHI C
(US No. NU20UBM041)

Under the Guidance of

Dr. FEBY LUCKOSE

To

For commencement of Project Work (DSE4)

Subject Code: 17BBS64-2

B.Sc. (HONOURS) BIOMEDICAL SCIENCE

at

1
 Feb 2023

SYNOPSIS OF PROJECT WORK

1 NAME OF CANDIDATE AND MS. SAKSHI C

UNIVERSITY SEAT NUMBER NU20UBM041

2 NAME OF INSTITUTION AND NITTE UNIVERSITY CENTER FOR

ADDRESS SCIENCE EDUCATION AND RESEARCH
PANEER CAMPUS, DERALAKATTE,
MANGALURU-575018

3 STUDY PROGRAM BSc (HONOURS) BIOMEDICAL SCIENCE

4 TITLE AND CODE OF THE PROJECT WORK (17BBS64-2)

COURSE
PROCESSING AND NUTRITIONAL
5 PROJECT TITLE CHARACTERIZATION OF MILLET
BASED FUNCTIONAL FOOD

6 SIGNATURE OF THE
CANDIDATE WITH DATE

7 NAME & SIGNATURE OF GUIDE

WITH DATE

8 NAME & SIGNATURE OF HEAD

OF DEPARTMENT WITH DATE

9 NAME & SIGNATURE OF THE

DIRECTOR WITH DATE

2
INTRODUCTION

Millet is a group of cereal food crop adapted for cultivation in various tropical and
subtropical climates. Millets are generally categorized into minor and major. Pearl millet and
Sorghum comes under major millet. Proso millet, Finger millet, Foxtail Millet, Kodo Millet,
Barnyard millet. India is the largest producer of millets in the world. Millets are utilized as
traditional food such as tortilla, roti, injera, kisra etc., as well as different millet-based
products like bread, biscuits, kurdai, idli, dosa, upma, uttapa, chakli and cakes. A variety of
chemical substances, including nutrients, phytochemicals, and non-nutritive plant protection
functional elements, can be found in millets. Millets have a similar nutritional value to other
cereals, although they include somewhat more protein and minerals. Millets are frequently
referred to as "poor man's cereal." Both conventional and non-traditional foods employ these
grains. Millets are a good source of the energy needed for our bodies to function properly. In
addition to carbohydrates, they also contain vitamins that promote the body's metabolic
processes. Millets' high fibre content slows down the digestive process, extending the body's
time in receiving energy (1). The main nutritional disadvantage of millet is its low
bioavailability because of the large levels of antinutritional elements, which can be
eliminated through different processing methods. One technique for increasing the nutritional
content of millet is to soak it, which causes the breakdown of numerous components into
simpler compounds, changing the texture, flavour, aroma, and taste. Millets' nutrition can be
improved through soaking, germination, and the induction of hydrolytic enzymes for phytate
reduction as well as certain flavonoid components (2).

AIM AND OBJECTIVE

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A study entitled " Processing and nutritional characterization of Millet based functional food
" Is done with the aim to find millet milk alternative for dairy milk and check the proximate
nutrition in it.

• To prepare a standard procedure for extraction of millet milk

• To formulate a millet milk-based product and subject to spray dry/ freeze dry

• To evaluate nutritional composition, physical properties and sensory quality of developed

product.

REVIEW OF LITERATURE

The optimization of parameters for the extraction of millet milk for product development
involved five minor millets: foxtail millet, small millet, kodo millet, proso millet, and
barnyard millet. Utilizing response surface approach, the optimal soaking and germination
times for milk extraction from millets were 8 hours and 18 hours, respectively and maximum
of 75 to 85 ml of millet milk was extracted and processed. According to the study, the millets
that were chosen were good suppliers of nutrients like protein, carbohydrate, fat, crude fibre,
and reducing sugars. Additionally, the millet milk that has been extracted has a great deal of
potential for application in the food industry sector for creating processed meals, functional
foods, fermented foods, weaning foods, and health mixes. It can be produced from millet
milk on its own or in mixtures with milk from plants, animals, or other grains. (1)

Millets are full of nutrients and play a significant role in many people's diets around the
world but still it is rarely consumed, primarily because there aren't many ready-to-eat or
ready-to-cook millet items available. Millet's economic and nutritional value may rise if it is
processed to make RTC meals. This study is very specific on the use of underutilised millets,
a good source of minerals, proteins, and energy that help to keep blood sugar levels in check.
To make the RTC extruded product, composite millets milk powder was made by combining
finger millet with pearl millet. Processing methods for millet milk powder include soaking,
milk extraction from millets, dehydration, and milling. Analysis was done on the composite
millet powder's physical and functional characteristics. The composite millet powder and
Maida test results showed that the bulk density ranged from 1.02 to 0.68g cm-3, the swelling
index varied from 3.46 to 3.87, and the water holding capacity of the millet milk powder and
Maida varied from 0.9% to 0.93%, all of which were suitable for high-quality extrusion. The

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ratio of 50:50 composite millet powder and Maida, used to make the extruded products,
provided the most acceptable RTC extruded product in terms of nutrient content, colour,
texture, cooking quality, and sensory qualities (7.18), according to the mean scores of the
organoleptic evaluation. Thus, imply that millets could be successfully processed using the
examined cereal processing technologies to produce RTC or other goods, boosting its
availability, use, and consequently consumption(3 &4)

The current study concentrated on the usage of underutilised millets for the creation of
fermented milk beverages made from millet. The beverage was made with three different
millets and skim milk (finger millet, pearl millet and sorghum). Millets are processed using
the methods of soaking, sprouting, and milk extraction from millets. Using mixture design,
the ratio of millet milk to skim milk was tuned based on physicochemical characteristics such
as sediment, viscosity, wheying off, acidity, and sensory reactions. A nutritional analysis was
completed for the sample made with the best millet milk combination. The enhanced
fermented millet sprout milk beverage had 0.23% iron, 7.1% TS, 1.3% fat, and 0.5% protein.
The amount of lactic acid in the beverage was 0.587%. The final beverage had an average
overall acceptability score of 7.1. Based on sensory reaction and physicochemical
characteristics, the current study demonstrated the viability of developing a fermented millet
sprout milk beverage(5).

METHADOLOGY

Collection and preliminary preparation of sample

Millets like finger millet, foxtail millet, pearl millet were procured from the super market in
Mangalore. The millets were cleaned manually to remove dust, broken seeds and other
extraneous materials. Millets are then processed using techniques such as soaking, extraction
of milk from millets and spray drying.

Extraction of millet milk

After preliminary processing, the millets were soaked for a period of 4-8 hrs and kept for
germination overnight for a period of 12hrs. After soaking and germination millet grains were
grounded using water and milk was extracted using muslin cloth.

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Spray drying of millet milk

Extracted millet milk was dried using spray drier. The spray dryer was run at predefined
spray drying settings, which included air inlet temperatures of 175o, 195, and 205 degrees
Celsius, as well as slurry concentrations of 10%, 15%, and 20%, in order to produce the
highest quality output. A glass jar was used to collect the spray-dried millet milk powder.

Nutritional analysis

The moisture content will be determined by calculating the weight loss of a precisely
weighted 1 g sample (in triplicate) after heating at 135 °C for 3-4 hours. The protein content
will be measured by the Kjeldahl method. Fat estimation of ether extracts of samples can be
done by Soxhlet extraction method. The ash content can be determined by heating the sample
at 550°C in muffle furnace . Amount of carbohydrate can be determined by difference
method.

Physical Analysis of millet milk powder

The millet milk powder was analysed for texture , colour, solubility, moisture content , foam
capacity and foam stability through various methods. The moisture content will be
determined by calculating the weight loss of a precisely weighted 1 g sample (in triplicate)
after heating at 135 °C for 3-4 hours.

Sensory analysis

A panel member was given the developed product to evaluate it based on its flavour, colour,
texture, taste, appearance, mouth feel, and overall acceptability using a nine-point hedonics
scale (where 1 indicates a strong dislike and 9 indicates a strong liking). The three alternative
varieties were ranked according to the results of the sensory evaluation, and the best one was
chosen (3).

JUSTIFICATION/IMPLICATION

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As of this year, 2023 has been designated as the International Year of Millets by the Food and
Agriculture Organization. In the past year, a lot of new-borns have developed lactose
intolerance. People from central Asia frequently develop a lactose intolerance at a later age,
and the prevalence of the condition is rising. Ragi milk, a type of millet milk, is a good
substitute because it is high in fibre, nutrients, etc. Up to the age of four to six months,
breastmilk is sufficient to supply the energy and nutrient demands of an infant, but after that
point, it is insufficient to support normal growth and must be supplemented with other foods,
such as weaning foods. However, the ability of a weaning diet to satisfy an infant's protein
and energy needs depends on both the nutritional quality and dietary quantity of the. An
millet based food products generally serves the purpose as it is a good source of protein,
fibres, vitamins and minerals.

REFERENCE

1. Sheela P, Kanchana S, Maheswari TU, Hemalatha G. Optimization of parameters for the

extraction of millet milk for product development. Research Journal of Agricultural Sciences.
2018 Nov;9(6):1345-9.
2. Sheela P, moorthy UmaMaheswari T, Kanchana S, Kamalasundari S, Hemalatha G.
Development and evaluation of fermented millet milk based curd. Journal of Pharmacognosy
and Phytochemistry. 2018;7(4):714-7.
3. Devi MP, Sangeetha N. Extraction and dehydration of millet milk powder for
formulation of extruded product. J Environ Sci Toxicol Food Technol. 2013;7:63-70.
4. Jaybhaye RV, Pardeshi IL, Vengaiah PC, Srivastav PP. Processing and technology for millet
based food products: a review. Journal of ready to eat food. 2014;1(2):32-48.
5. Sudha A, Devi KS, Sangeetha V, Sangeetha A. Development of fermented millet sprout milk
beverage based on physicochemical property studies and consumer acceptability data.