Partitioning of Kodo millet for the development of low and high fiber flour
Aishwarya V Patil and Pushpa Bharati
Millets have substantive potential in broadening the genetic diversity in the food basket and ensuring improved food and nutrition security. Millets are nutritionally richer than cereals and are good source of energy, protein and minerals. As malnutrition is witnessed among vulnerable groups of developing countries, it is important to frame strategies to combat this burning issue through novel technologies and dietary diversification. Hence, the present study was undertaken with the objective to partition the Kodo millet for the development of low and high fiber flour. The Kodo millet flour was partitioned using three methods viz, traditional method, through sieving and partitioning by grinding. The partitioned flours were analyzed for proximate composition. The recovery rate of fine and coarse Kodo millet was about 40-50% in milling and grinding and 60-65% of recovery in traditional method. There was significant difference (p≤ 0.01) in proximate components like moisture, fat, crude protein and carbohydrate. The protein content of fine v/s coarse flours of traditional method, sieving and grinding was 8.01 v/s 6.19 g/100g, 7.11 v/s 5.18 g/100g and 7.72 v/s 6.02 g/100g respectively. The fat content ranged from 1.51-3.52 g/100g. The coarse flour had higher fiber content than fine flour. The crude fiber content of coarse flours of traditional method, sieving and grinding was 4.37, 5.87 and 6.01 g/100g respectively. The partitioned Kodo millet flours ie., low fiber and high fiber flour can be further used for the development of health foods for vulnerable groups and Non communicable diseases.
How to cite this article:
Aishwarya V Patil, Pushpa Bharati. Partitioning of Kodo millet for the development of low and high fiber flour. Pharma Innovation 2021;10(8):1045-1047.