Assessment of organoleptic and nutritional attributes of Bio-Fortified Pearl Millet (Pennisetum glaucum) based product
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Dr D V Singh D V Singh
ICAR
Abstract
Iron deficiency i.e., anaemia is the most prevalent micronutrient deficiency affecting populations worldwide. Bio-fortification of staple foods plays an important role in alleviating anaemia. Bio-fortified pearl millet (BPM) provides an innovative and feasible approach to addressing anaemia among millet-consuming populations in India. The current study sought to create and scientifically assess four food products based on bio-fortified pearl millet in order to inform consumers about the nutritional advantages of this grain: Cake, Biscuit, Millet bar and Millet premix developed by processed and unprocessed millet flour, which would replace the staple cereals like: rice and wheat. The product made from the millet were judged to be highly acceptable, with a mean score of more than 7.5. The protein level of these diverse food products ranged from 11.23±0.62 to 14.21±0.17 g/100 g, highest protein content was found in millet bar (14.21±0.17) prepared by using processed millet flour. The Highest amount of calcium, iron and zinc found in product developed by processed millet flour i.e., Millet Bar (81.43±0.77), Millet bar (4.22±0.04) and cake (2.70±0.04) respectively and the lowest content of calcium, iron and zinc observed biscuit (61.22±0.39), Biscuit (2.35±0.28) and Millet bar (1.56±0.18) respectively in product developed by unprocessed millet flour. Therefore, it can be inferred that pearl millet grain holds significant potential for developing ready-to-eat, nutrient-dense cereal bars with enhanced sensory appeal, which could, on a commercial level, create new opportunities for promoting and utilizing this valuable yet underexploited crop.
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