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International Journal of Applied Agricultural & Horticultural Sciences
  • 28 March, 2024
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DOI Prefix : 10.37322
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Vol. 8 (4) : July-August 2017 issue
Green Farming Vol. 8 (4) : 976-980 ; July-August, 2017
Effect of processing on nutritional characteristics & in vitro digestibility of Amaranth & Finger millet
P.M. CHILKAWAR1*, D.M. SHERE2 and V.S. PAWAR3
Department of Food Science & Technology, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani - 431 402 (Maharashtra)
Designation :  
1Ph.D. Scholar *(p.chilkawar@gmail.com), 3Associate Professor, 2HOD & Associate Professor
Subject : Food Science, Preservation & Processing, Protectants & Infestation and Post-harvest Technology
Paper No. : P-6524
Total Pages : 5
Received : 03 February 2017
Revised accepted : 30 May 2017
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Citation :

P.M. CHILKAWAR, D.M. SHERE and V.S. PAWAR. 2017. Effect of processing on nutritional characteristics & in vitro digestibility of Amaranth & Finger millet. Green Farming  Vol. 8 (4) : 976-980 ; July-August, 2017

ABSTRACT
Grain amaranth & finger millet having unique agricultural, nutritional, & functional properties. This study was undertaken to determine the effect of processing methods (roasting & puffing) on nutritional value & in vitro protein & starch digestibility of amaranth & finger millet. Amaranth & finger millet processing showed significant effect on moisture content. It was reduced drastically in both grains during roasting as well as puffing. Protein content was found to be decreased from 15.80% to 14.80% in amaranth grain during roasting process. However, protein content was found to be slightly increased during puffing process (16.20%). Similar trend was observed for raw & processed finger millet. Total ash & Crude fiber content for roasted & puffed amaranth as well as finger millet were found to be slightly increased during roasting & puffing process. The increasing trend in mineral content was observed during roasting & puffing of both the amaranth & finger millet. Puffing process of amaranth & finger millet showed significant increase in mineral composition as compare to respective raw grains. The highest IVPD was that of puffed amaranth & finger millet (88.3 & 84% respectively) followed by roasted amaranth & finger millet (78.5 & 74.9% respectively) whereas the lowest value was that of raw amaranth & finger millet (75.4 & 71.2% respectively). Also similar trend was found for IVSD of raw & processed amaranth & finger millet. Obtained results revealed that puffing process significantly improves nutritional values & digestibility of the studied grains.
Key words :
Amaranth, Finger millet, Heat processing, Nutritional values.