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
 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
1.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 (1) .A variety
of chemical substances, including nutrients, phytochemicals, and non-nutritive plant
protection functional elements, can be found in millets. Compared to rice or wheat, millets
are a richer source of minerals, nutraceuticals, and dietary fibre. They also include 9-14%
protein and 70-80% carbs. These are abundant sources of micronutrients and phytochemicals.
Millet contain Appreciable amount of dietary fibre (9-16%) even after Removal of husk and
major portion of bran. As a result, it is now understood that the nutritional status of a
community is a key determinant of national development (2). 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 (3). 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 (4).

2.AIM AND OBJECTIVE

A study entitled " Processing and nutritional characterization of Millet based functional food
" is envisaged with the aim to develop a millet milk beverage and evaluate its nutritional,
sensory and physicochemical properties.
The objectives of the study are as follows;

 To standardize the procedure for the extraction of milk from selected millets
 To optimize the parameters for preparing millet milk powder using a suitable drying
technique
 To evaluate the nutritional composition, physical properties and sensory quality of
the developed product.

3.REVIEW OF LITERATURE

The study conducted to optimize the 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. The highest protein level was found in
barnyard millet, followed by kodo millet that is high in carbs and ash, and proso millet high
in fat. (3)

The objective of this current study was to assess the effects of various blends (40–60%) of
millet milk and coconut milk for the creation of a plant-based milk substitute. The milks were
combined in various concentrations for the creation of coconut and millet milk based on
sensory evaluation. Cow milk (T0) was used as the control. The treatments were T01 (millet
milk), T02 (coconut milk), T1 (60% millet milk + 40% coconut milk), T2 (50% millet milk +
50% coconut milk), and T3 (40% millet milk + 60% coconut milk). Both proximal and
sensory features of each therapy were evaluated. Moisture from (75.12 to 90.96%), ash (0.51
to 1.68%), protein (0.55 to 3.29%), fat (0.51 to 19.96%), pH (6.086 to 6.76), total solids (9.16
to 24.90%), titratable acidity (0.18 to 0.38%), calcium (0.11 to 16.88 mg/100g), and iron
content (0.07 to 0.59 mg/100g) were all examined for significant differences (p0.05 Of all the
milks examined, the millet-coconut milk blend with 50% millet milk and 50% coconut milk
had the best nutritional profile. On a sensory evaluation, the chosen milk blend (T2) received
a pretty acceptable rating for acceptability. The nutritional and sensory qualities suggested
that millet-coconut could work well as a substitute for mammalian milk and as a non-dairy
milk option (5).

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(6)

4.METHADOLOGY

4.1 Collection of sample and extraction of milk

Millets like finger millet, foxtail millet, pearl millet will be procured from local market in
Mangalore. It will be cleaned manually to remove dust, broken seeds and other extraneous
materials. The millets will be subjected to pre-treatments like soaking and/or sprouting.
Preliminary trials will be conducted to optimize the parameters for the pre-treatment After
preliminary processing, millet grains will be grounded using water and milk will be extracted
using muslin cloth. Different blends of the milk will be prepared using different combinations
of the milk extracted from the different millets. Sensory evaluation will be carried out to
select the most acceptable formulation.

4.2 Processing of millet milk

Formulated millet milk will be processed using spray drier/freeze drier. Powder processing
parameter like time ,temperature and concentration will be optimised . And the processed
millet milk powder will be collected in glass jars and stored at appropriate temperature for
further analysis .

4.3 Nutritional Analysis

The sample is evaluated to see proximate components such as fats proteins, moisture and ash
content. 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 (7). Amount of carbohydrate can be determined by difference
method. Phytic acid will be analysed using calorimetric method.

4.4 Physical Analysis of millet milk powder

The millet milk powder will be analysed for colour, solubility, moisture content , bulk
density, foaming property and reconstitution ability through various methods.

4.5 Sensory analysis

A panel member will be 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 will be ranked according to the results of the sensory evaluation, and the
best one will be chosen (8).

JUSTIFICATION/IMPLICATION

2023 has been designated as the International Year of Millets by the Food and Agriculture
Organization. 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. 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. In the past year, a lot of new-borns have developed lactose
intolerance. Ragi milk, a type of millet milk, is a good substitute because it is high in fibre,
nutrients, etc. This study revealed the feasibility of different blends of millets . As a result of
this study it maybe concluded that it can be further used in industry to optimize the
formulation of products.

REFERENCE

1. Dewan A, Tiwari M, Chhikara N, Khatkar BS. Millet Based Functional Food.

Functional Foods. 2022 Mar 1:91-160.
2. 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.
3. 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.
4. 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.
5. Dhankhar J, Kundu P, Mehla R. Preparation and physicochemical evaluation of dairy
free alternative based on coconut and millet milk.
6. Sudha A, Devi KS, Sangeetha V, Sangeetha A. Development of fermented millet sprout milk
beverage based on physicochemical property studies and consumer acceptability data.
7. Association of Official Analytical Chemists (AOAC), Association of Official
Agricultural Chemists (US). Official methods of analysis. 2022.
8. 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.