Development and evaluation of foxtail millet [Setaria italica (L.)] based custard powder mix

Abstract

Millets are small seeded grains gaining prime importance because of their high nutritional value. Foxtail milletpossess nutritional value higher than rice, two times rich in protein, three times rich in calcium and four times rich in mineralsand fat. Millets have a renowned potential for processing, so the starch from foxtail millet grains extracted by three differentmethods namely chemical, sedimentation and traditional methods. The percent yield of the starch in chemical, sedimentationand traditional methods from foxtail millet were 44.5, 48.83 and 80.66 per cent, respectively, which was significantly higher intraditional method of starch extraction. Starch extracted from chemical method showed significantly higher volume (8.76 ml/5g)and lower bulk density (0.57 g/ml) compared to other two methods of starch extraction. The L*a*b* values for starch extractedfrom chemical, sedimentation and traditional methods were 71.82, -0.07 & 24.11, 69.28, 3.15 & 26.33 and 68.86, 3.20 & 30.13,respectively. Custard incorporated with 90 per cent of foxtail millet starch extracted from traditional method of starchextraction obtained highest score for appearance (7.75), colour (7.67), flavour (7.25), taste (7.50), texture (7.33) and overallacceptability (7.42) with acceptability index of 83.18 per cent. Among the custards prepared from the starch extracted fromdifferent methods of starch extraction, custard with starch obtained from traditional method scored 7.17 for appearance,7.13 for colour, 7.24 for flavour, 7.25 for taste, 7.27 for consistency and 7.17 for overall acceptability. Computed nutrients ofdeveloped mix contained 13.07 g, 5.82 g, 7.2 g, 59.81 g and 3.34 g per 100 g of protein, fat, crude fibre, carbohydrate and ashrespectively, it had energy value of 303 Kcal. The calcium content was 84.72 mg and iron content was 2.52 mg/100 g.