superior popping varieties in finger millet-dr. jayalakshmi · popping of grain samples (malleshi...
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Superior popping varieties Superior popping varieties in finger milletg
JAYALAKSHMI,P.SRF,R ,
PC UNIT (SM), GKVK, BANGALORE,
INTRODUCTION
Finger millet a major component of diet in southern Karnataka Tamil
Finger millet
Finger millet - a major component of diet in southern Karnataka, Tamilnadu and in African countries
l t ll ileast allergic
non acid forming food and easily digestible
highly nutritious
consumed in different forms as ragi balls, chapati or roti etc
3.6%1.3%
300mg/100g
7.7%
80%
Finger millet is rich in micro-nutrients viz ironFinger millet is rich in micro-nutrients viz., iron,zinc and calcium
Bio-availability is limited. For instance the bio-availability of calcium, iron and zinc are 40, 9 and 64
t ti l d b i d bpercent respectively and can be increased byprocessing technologies for instance bydecortications it can be increased upto 55 35 anddecortications it can be increased upto 55, 35 and88 % respectively (Anon, 2011)
This can be solved by processing technologies viz.,popping.
PoppingPopping…….
Popping in Finger millet
ready to eat products,y p ,
higher fiber contenthigher fiber content
pleasing texturepleasing texture
l d blpleasant aroma and acceptable taste
However, only a few studies & varieties ?
Objective:
To identify the superior finger millet varieties for popping characterp pp g
METHODOLOGY
Estimation of Moisture content in grain samples (AOAC 1980)Estimation of Moisture content in grain samples (AOAC, 1980)
10 g of sample in petridish
Dried in an oven at 1050c
Before weighing the petridish was cooled in desicator.
Moisture content of the sample was expressed in g/100g of sample.
Initial weight of the sample(g)-Final weight of the sample (g)Moisture content (%) = X 100
Initial weight of the sample
Popping of grain samples (Malleshi and Desikachar, 1981):
Optimal conditions for popping of ragi were moistening to 19 percent p f p pp g f g g pmoisture and equilibration for 24 hrs, followed by popping in sand medium at 2700c.
Moistening the grain to 19% and equilibrated for 24 hrs.g g q
Conditioned ragi samples (20 g) were puffed in an iron frying pan using fine sand as heat exchange medium.
Popping without sand Popping with sand
Difference between Fully popped and Half popped
RESULTS
Table 1. Range and mean for popping percent in finger millet varieties.
l l lParameter Complete popping (%)
Partial popping (%)
Total popping (%)
Range 4.7‐ 65 8.7‐ 45.2 18.6‐ 88.2
Mean 31 7 22 5 54 2Mean 31.7 22.5 54.2
SEm 1.4 1.4 1.9
CD @ 5 % 3.8 3.9 5.3
CV (%) 7.6 11.1 6.2
Fi 1 F di ib i f i i f I i i l i iFig 1. Frequency distribution of varieties for Initial grain moisture content
Fig. 2. Relationship between initial grain moisture content and popping percent
Fig. 3. Relationship between initial grain moisture content and popping percenti l t d i ti (hi h d l i i ti )in selected varieties (high and low popping varieties)
Fig 4 Frequency distribution of varieties for poppingFig 4. Frequency distribution of varieties for popping
High popping varieties Low popping varieties
Plate 1. Varieties with high and low popping varieties
Seed coat colour and Popping
Table 2. Comparison of popping between brown and whiteseeded varieties of finger milletseeded varieties of finger millet
Mean Popping %Seed colour
No. of varieties
Mean Popping %Range for total popping %
Partial Complete Total
White 8 16.8 17.7 34.5 17.5 – 55.3
Brown 78 22.7 33.0 55.7 18.6 – 88.2
Summaryy(i) Initial grain moisture content is not a limiting factor in the process of
popping,p pp g
(ii) The popping percent in finger millet is generally 50- 60%,
(iii) The released varieties Co-10, Indaf-3, Karikaddi ragi, PR-202, Purna,GN-4, ES-11 and PRM-2 are superior finger millet varieties for popping,
(i ) Th b d d i ti b tt f i d(iv) The brown seeded varieties are better for popping and
(v) It is interesting to note that, GPU-66 (72.4%) has high popping percent,hich is d i d f m th p nt f GPU 28 (56 9%) nd PR 202which is derived from the parentage of GPU-28 (56.9%) and PR-202
(78.8%) indicates the heritability of popping character.
Food products prepared from popped ragi Ragi Upma Ragi Laddu
Ragi Dosa
ACKNOWLEDGEMENT
A thA th t f lt f l tt thth IDRCIDRC DHANDHAN f d tif d ti M d iM d i ffAuthorsAuthors areare gratefulgrateful toto thethe IDRC,IDRC, DHANDHAN foundation,foundation, MaduraiMadurai forfor
fundingfunding underunder RESMISARESMISA projectproject ((20102010 -- 20142014)) withwith aa specialspecial thanksthanks
toto MrMr KarthikeyanKarthikeyan ProgrammeProgramme leaderleader RESMISARESMISA projectproject AuthorsAuthors arearetoto MrMr.. KarthikeyanKarthikeyan,, ProgrammeProgramme leader,leader, RESMISARESMISA projectproject.. AuthorsAuthors areare
alsoalso thankfulthankful toto MrsMrs.. DhruvaDhruva shreeshree forfor havinghaving initiatedinitiated thethe workwork..