National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present study was conducted to know the nutrition composition of pre-treated foxtail millet rice in comparison with raw foxtail millet grains. Different pre-treatments were given to the millet grains in different combination such as roasting; cooking, drying and roasting. Pre-treatment reduced the moisture, protein, fat content of millet grains significantly (p < 0.05). More reduction was observed in cooked, dried and roasted grains and minimum reduction was observed in roasted grains. There was no significant difference observed in ash content. Carbohydrate content increased more in cooked, dried and roasted grains (62.14 g) than roasted grains (56.77 g). Roasting increased insoluble dietary fibre (12.95 g) and total dietary fibre (13.60 g) whereas it decreased in cooked, dried and roasted grains (10.70 and 11.05 g). Resistant starch content increased significantly in pre-treated grains. Maximum increase was observed in cooked, dried and roasted grains (3.03 g) and minimum increase was observed in roasted grains (2.14 g). Pre-treatments did not affected the iron, zinc and manganese content of grains whereas it decreased the calcium content and increased the copper content significantly (p < 0.05). More reduction in calcium was observed in cooked, dried and roasted grains (28.50 mg) than roasted grains (31.84 mg). Pre-treatment, roasting increased the total phenolic content (46.77mgGAE/100 g) of millet grains whereas cooked, dried and roasting reduced the phenols (26.73mgGAE/100 g). Similar trend was observed in DPPH activity. It increased in roasted grains (38.62 %) and decreased in cooked, dried and roasted grains (24.45 %).
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