International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565

International Journal of Chemical Studies

Vol. 6, Issue 2 (2018)
Nutritional evaluation of Kodo millet and puffed Kodo


Author(s): Anamika Patel, Pratibha Parihar and Ketki Dhumketi

Abstract: Puffing of cereals is an old traditional food processing method used for preparation of expanded cereal and grain legumes to prepare snack, breakfast or ready-to-eat products. The present investigation was conducted on suitability of kodo millet varieties for puffing. Row kodo millet variety JK48 and JK155 content moisture 7.35 and 7.67, protein 7.92 and 7.94, fat 1.44 and 1.43, carbohydrate 69.48 and 68.35, ash 3.98 and 3.98, fibre 9.83 and 10.63gm/100gm, energy value 322.56 and 318.03kcal/100gm, calcium 27 and 27 and phosphorus 188 and 188mg/100gm respectively. In puffed kodo variety JK48 and JK155 content moisture 3.35 and 3.36, protein 8.02 and 8.12,fat 1.41 and 1.38, carbohydrate 74.38 and 74.20, ash 3.92 and 3.84, fibre 8.92 and 9.10gm/100gm, energy value 342.56 and 341.7kcal/100gm, calcium 18 and 19 and phosphorus 178 and 175mg/100gm respectively. The nutritional quality such as protein, and carbohydrate had increased whereas crude fibre, fat, total ash content, calcium and phosphorus had decreased in both variety of puffed kodo.

Pages: 1639-1642  |  260 Views  10 Downloads

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How to cite this article:
Anamika Patel, Pratibha Parihar, Ketki Dhumketi. Nutritional evaluation of Kodo millet and puffed Kodo. Int J Chem Stud 2018;6(2):1639-1642.
International Journal of Chemical Studies