Ready-to-cook millet flakes based on minor millets for modern consumer

Abstract

There is an increased demand among the consumers for convenient foods for various reasons. Millets such as little, proso, barnyard and ragi were explored for processing into Ready-To-Cook (RTC) millet flakes to meet the needs of modern consumers. Physico-functional and nutrient composition of RTC millet flakes were evaluated against the control (oats flakes and rice flakes). Variation in physical, functional and nutrient composition were observed among the flakes. The RTC flakes of minor millets were smaller in size and density but more fragile and crisp than the commercial oats and rice flakes. Higher flake volume (16.35 ml) and lower bulk density was recorded in little millet flakes (0.15 g/ml). Good cooking properties were recorded in all millet flakes. Lowest fat content (0.40 g/100 g) was recorded in little millet flakes whereas proso millet flakes exhibited highest crude protein (14.72 g/100) and dietary fiber (21.56 g/100 g). Among the millet flakes, RTC little millet flake was most acceptable in terms of sensory quality and also exhibited good shelf life of four months at ambient temperature of 24-31 °C. The microbial load decreased during storage period and was within permissible limits.