International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 8, Issue:6, June, 2019

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(6): 538-544

Screening of Small Millet Varieties for Standardization of Porridge
P. Karuppasamy* and R. Veena
Department of Food Science and Nutrition, Tamil Nadu Agricultural University, Coimbatore, India
*Corresponding author

Kodo millet varieties (T1V1 - CO3 and T1V2 - Market variety) Little millet varieties (T2V1 - CO2, T2V2 - CO4, T2V3 - CO3, T2V4-Chittansamai, T2V5-Kozhuthanasamai and T2V6 - Market variety), Foxtail millet varieties (T3V1 - CO5, T3V2 - CO6, T3V3 - CO (Te)7 and T3V4- Market variety) were procured from different places and study their physical and sensory characteristics to found that best millet variety for the standardization of porridge. The physical characteristics of little millet varieties viz., thousand grain weight, thousand grain volume and bulk density were studied. The thousand grain weight for the whole and dehulled grains of T1V1was 5.93g and 3.87g and T1V2 was 5.87 and 3.82 respectively. Among the T2 and T3 samples the higher thousand grain weight was found in T2V2 and T3V3 when compared to other samples. The samples T1V1, T2V2 and T3V3 were found to have a higher grain volume with values 8.23 ml, 4.00 ml and 3.80 ml for whole grains and 4.98 ml, 3.20 ml and 2.95 ml for dehulled grains respectively. The bulk density of T3V3 sample was 0.75 and 0.87g per ml for whole and dehulled grains respectively which was higher than the other T3 samples. The sensory attributes viz., colour and appearance, flavour, texture and taste were evaluated for T1, T2 and T3 samples. The score values were observed to be maximum at 100 per cent incorporation level. The overall acceptability of kodo millet porridge scored 8.90 and 8.70 for T1V1 and T1V2 respectively at 100 per cent incorporation levels. The taste of the little millet porridge was highly acceptable for the sample T2V2 at 100 per cent incorporation level with the values being 8.90. The porridge developed from the foxtail millet sample T3V3 was found to be highly acceptable at 100 per cent incorporation level with the score value of 8.80. Based on the results of physical and sensory characteristics of the small millet composite flour used for the optimization of porridge, the varieties T1V1, T2V2 and T3V3 were identified to be best suited for the porridge development.

Keywords: Small millet varieties, physical characteristics of grains and sensory characteristics of porridge, best variety screening

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How to cite this article:

Karuppasamy, P. and Veena, R. 2019. Screening of Small Millet Varieties for Standardization of Porridge.Int.J.Curr.Microbiol.App.Sci. 8(6): 538-544. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.