Journal of Food Processing & Technology

Kodo millet: A boon to food industry and health

7^th Indo-Global Summit and Expo on Food & Beverages

October 08-10, 2015 New Delhi, India

C A Kalpana

Avinashilingam University, India

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purpose. India ranks 1st and 11th place in top global consumption and per-capita consumption of millets respectively. Millets are truly miracle grains grown on the most marginalized soils with less irrigation and are store houses of nutrients. Kodo millet (Paspalum scrobiculatum) belongs to the family Poaceae. Kodo millet has 38 percent of dietary fibre which is highest among cereals, the fat content ranging from 1.1 to 3.4 g which has higher poly unsaturated fatty acid (PUFA). The mineral content (4.9%) is also higher than rice and wheat. Kodo millet serves as a nutraceutical and functional food ingredient in health promotion and disease risk reduction. Studies indicated that consumption of 45 g of kodo millet flour in the form of kozhukattai, a South Indian snack reduced the body fat among obese children and incorporation of kodo millet at 30 and 50 percent level in recipes such as idli, chappathi, pongal, puttu, dosai, adai, idiappam, poli, payasam soup, kozhukattai, laddoo, biscuit and cutlet were acceptable. Millets can blend very easily with common staple foods without any pronounced off- flavors. They have mighty potential to be included in traditional and novel foods. There is a need to provide millet based food products in the form of ready to use grains, convenience foods or mixes to meet the demands of the present day consumers.

Biography :

Email: cakalpana272@gmail.com