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ASSIGNMENT NO.4
1. Briefly describe nutritive value of finger millet
The nutritive value of finger millet is higher than that of rice
and other cereals.The husk forms 5.6 % of the grain. The average
composition is also follows;moisture, 13.1; protein, 7.1; fat, 1.3;
carbohydrate s, 76.3; and mineral matter, 2.2%.The protein content
of the grain varies 6-9%, depending on the variety. Finger milletis
a rich source of calcium in which other common cereals are
deficient. It is a goodsource of niacin and riboflavin.
Proteins consist of a mixture of globulins, prolamin and
glutelin. About 30%of the nitrogen present in the grain (mostly in
the husk) is not extracted even by dilutesodium hydroxide. The
protein is a fair to good source of all essential amino acids,
thelimiting amino acids, being lysine and threonine.
2 . W rite short notes on followingA. Uncooked breakfast
cereals:
U ncooked breakfast cereals are processed in two general ways-1)
thereduction in particle size, 2) the elimination from the product
of some of the fibroussubstances found in the whole grain. Their
processing reduces the cooking time andimproves the texture and
digestibility of the food. Recent technological advances
haveresulted in reducing the cooking time to the point where
addition of boiling water to
packed food will give a fully prepared product. The important
wheat product extensively used in India in the preparation of a
variety of breakfast foods (e.g., uppuma ) is semolina. This is
also the largestconsumed wheat product in other countries under the
name of farina. The cooking
time of farina has been reduced by the addition of disodium
phosphate and aninstant farina is in the market. This is ready to
eat after a minimum boiling time.Farinas flavored with malt and
cocoa are also marketed.
B ulger is another wheat preparation which is excellent for
breakfast it isextensively used in West Asian countries. This is
prepared by a multistage cooking
process by spraying water. When starch is partially gelatinized
(moisture content is40%) the material is cooled and dried. The
pearled product is cracked. B ulger takesmore time to cook than the
refined cereal product. B ut it can be cooked to prepareseveral
dishes usually made from rice. Hence it is used as a substitute for
rice.
Oat cereal is most commonly consumed as oatmeal and rolled cats.
These are
used to make porridge. The starch in oatmeal is un-gelatinized
and the particles arerelatively coarse in size. Consequently, the
preparation of porridge from oatmealrequires prolonged heating.
Rolled oats (oat fakes) are particularly cooked (1/3 starchis
gelatinized) during manufacture. Thus, porridge making from rolled
oats requiresonly a brief cooking time
Maize cereals, maize meals and hominy grits are used as hot
breakfast cereals.In some countries corn meal mixed with whole
soybean meal is used as food.
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Whole milled rice is occasionally cooked as breakfast cereal.
Instant rice is in themarket which is used as breakfast cereal.
This consists of rice milled into particles of the size of
semolina. B ecause of the size the product is an instant cooking.
It does notrequire any heating apart from the addition of boiling
water.
B. R eady-to-eat cereals
These include flaked, puffed, shredded and granular products,
generally madefrom wheat, maize or rice. Sometimes oats and barley
are also used the basic cerealmay be enriched with sugar, syrup,
honey or malt extract. All types are prepared by
processing which tends to cause dextrinization rather than
gelatinization of the starch.a) F laked cereals:
Wheat, maize (corn) and rice are the commonly used cereals. In
the case of wheat or rice, the whole grain is cleaned, conditioned
to suitable moisture content andlightly pressed between smooth
rollers to fracture the outer layers. Whole wheat or rice so
prepared or maize grits is cooked under pressure and the
flavourings areadded. The cooked cereal is then dried to 15-20%
moisture. The conditioned grain isflaked between heavy flaking
rolls and the flakes are then toasted.
b) P uffed cereals: Whole grain wheat, rice and oats are cleaned
and conditioned. They are then
fed into an externally heated, sealed pressure chamber. Steam is
injected to raise theinternal pressure in the chamber to about 14
kg/cm 2 and then suddenly released byopening the chamber when owing
to the expansion of water vapour the grain is blownup to several
times its original size. Alternatively, dough made from maize meal
or oat flour blended with rye flour and flavourings, such as malt
and cocoa, is cookedunder pressure and pelleted. These pellets can
be used for puffing in place of wholegrains.
c) S hredded products: Mostly, wheat is used to prepare this
product. Wheat is cooked in water to
gelatinize starch. The cooked grain is cooled and rested for
some hours for conditioning. The conditioned grain is fed into
shredders and the material emerging aslong parallel shreds are
received on a slowly travelling band. A thick mat is built up
by the superimposition of several layers. The mat is then cut
into desired shapes and baked at 20 0C for 20 min.
d) G ranular products: These are prepared from wheat. Dough is
made of yeasted whole meal, wheat
flour and malted barley flour. The dough is fermented for about
5 hours and the breadis baked. The bread is then broken up, dried
and ground to desired fineness.
Flaked and puffed cereal products can be sugar-coated. Sucrose
syrupcontaining other sugars (e.g., honey0 is used for the purpose.
The cereal particles are
placed in a bowl, and as it rotates, molten sugar syrup is
slowly dripped upon themass. B y proper technique, a product with a
hard transparent coating that does not
become sticky even under humid conditions can be obtained.
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C . F ermented products based on rice: 1) I dli: The product is
a steamed pudding from a thick fermented batter of
rice and a split dehusked pulse, black gram ( Ph aseolus mungo
). The two ingredientsare soaked and ground separately in a stone
pestle and mortar; salted to taste, andallowed to ferment overnight
for 12-18 hours. The mixture rises and is then steamed
in flat plates or perforated cups when soft, spongy, tasty and
easily digestible idliesare obtained.
To avoid the labour of wet grinding both the constituents, the
practice of dry grinding of rice in to semolina has been developed.
For the best acceptability,texture and quality of idli, the
proportion of rice to black-gram dhal is 2:1. The
proportion of water used is between 2:12:2 parts of water per
unit dry weight of themix.
2 ) Dosa: Dosa is another common fermented product used in
India. This is prepared from a fermented batter of rice and pulses
in the proportions ranging from6:1 to 10:1. B oth the ingredients
are finely ground, unlike in the idli batter, whichcontains the
rice component in a coarse consistency. The dosa batter is very
thin anddosa is baked on a hot pan. The thickness of the dosa
pancake depends upon theconsistency of the batter. Thin batter
gives a thin pancake, although it may stick to the
pan.3 ) Appam: Appam is a fermented rice pancake, and is a
specialty of the
South Indian Coastal State of Kerala. It has a soft spongy
middle, laced with crispyedges. Rice powder is mixed with water and
yeast, and the batter is left to ferment for 6 hours. The batter is
poured into a vessel called appac h atti and tossed with oil tomake
a circular appam. It is usually eaten with a side dish made of
coconut calledchutney, or with sweetened coconut milk. It can also
be served with stew, or typicallywith kadala -a spicy dish made
with B engal gram.
4 ) Dhokla: Dhokla is a fermented food prepared from rice and B
engal gram.This is popular in Western India, particularly Gujarat.
This is prepared from a batter of coursly ground rice and B engal
gram dhal allowed to ferment at low temperature.The fermented
batter is steamed in a pie dish, cut into diamond shapes and
seasoned.
5 ) O ther fermented products: Some other fermented foods based
on riceused in the country are ambali , prepared from a thick
fermented batter of finger milletflour and rice, kanji (ganji),
fermented surplus water from cooked rice, and fermentedrice or kali
, which is leftover cooked rice to which water is added and the
mixtureallowed to ferment overnight.
D. Macaroni productsMacaroni product, also termed pasta
products, include macaroni, spaghetti,
vermicelli, noodles and other similar products. Pasta products
are made fromsemolina of durum wheat or other hard wheats.
Vermicelli is produced from sujimainly on a cottage industry scale
and used in the preparation of sweat dishes likemilk vermicelli
puddings. Rice-like macaroni products, such as mock rice andrycena,
are used as rice substitutes in times of rice scarcity. Fortified
andnutritionally satisfactory macaroni products can be manufactured
and made availablein an acceptable form.
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In the manufacture of macaroni, the semolina is made into a
stiff dough using25-30% of water on semolina weight, at 32 0-38 0C.
the dough is then extruded at high
pressure through appropriate dye to make tubes or strap-shaped
products. Heavy pressure ensures that the product is translucent
and free from air bubbles. Finally the product is dried at
controlled temperatures and humidity and cut into desired
lengths.
3 . Ex plain structure and nutrient composition of
sorghumStructure and composition: the structure of the grain of
sorghum is similar to
that of other cereals, consisting of an embryo, a relatively
large scutellum andendosperm, enclosed in a seed coat (testa) and a
fruit-coat (pericarp). The testa and
pericarp are fused together. In the pericarp and in some cases
beneath the pericarp,there is a layer of pigment.
The sorghum grain is smaller and rounded, varying in colour from
off-white tovarying shades of red, yellow or brown. The grain size
varies, the weight rangingfrom 7.0 to 61 g/1000 grains, with most
sorghums weighing 20-30 g/1000 grains.
The chemical composition of grain sorghum is similar to that of
maize.Generally, sorghum has more protein than maize, a lower fat
content and about thesame amount and proportions of carbohydrate
components. The proximate analysis of Indian sorghum grain
indicates moisture, 11.9; protein, 10.4; fat, 1.9; fiber,
1.6;carbohydrates, 72.6 and minerals, 1.6%. Minerals present in the
grain are calcium,magnesium, potassium and iron.
4 . Mention alternative usage of value addition to minor millet
Alternative usage of minor millet in development of
a. Composite flours for unleavened breads, gruels b. Snack
foods-popped/puffed, roasted, flaked, friedc. Convenience
foods-ready mixesd. Quick cooking grainse. Malted
mixes-supplementary foodsf. B reakfast foods-roasted, powdered
products, fermented productsg. Extruded products-noodles,
vermicellih. B akery products-muffins, biscuits, cookiesi.
Dehydrated products-papads, vadiums
j. Starch-soup mixes, puddingsk. Malt extract-medicines, malt
vinegarsl. Alcoholic and non-alcoholic beveragesm. Space foods
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5 . G ive flow chart for preparation of infant mi x Sorghum
grain Row materials Soyabean
Clean (from extraneous matter) Clean
Soak in water (4-5 hours) Dehull
Boil (for 15 min @ 80-90 0C) Soak (in water 3 times the
volume)
Sundry (for 24-48 hours) Boil (for 30 min @ 100 0c)
Dehull Sundry (48-72 hours)
Clean (from husk) Mill
Mill Soya Flour
Sieve (to separate flour from rava) Roasted (@ 80 0C for 10
min)
Sorghum rava 25 g of roasted soya flour
Roast (@ 100 0C for 15 min)
70 g of roasted sorghum rava
Sugar Mixing SMP (5 g)
Packing Vitamin and mineral mix
Fig.1 Flow chart for preparation of infant mix
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6 . Discuss processing technologies for value addition of minor
millets.Some techniques which could be adopted for value addition
of minor millet are
a. Dehulling b. Soaking and germinationc. Flaking
d. Fermentatione. Maltingf. B akingg. Extrusion
a. Dehulling: pearling of millets is often done using
conventional method by pounding in a mortar using a pestle to
remove the outer bran. This is a verylabourious, time and energy
consuming process. Dehusking by conventional processresulting in
loss of food value and nutritional quality which cannot be
controlled. Thequality of product obtained by conventional
dehusking process is often not very good
because of incomplete removal of bran. U se of appropriate
dehulling devices andimproved milling methods can upgrade the
appearance and eating quality by removalof the unpalatable and
rough bran. The polished grains obtained are attractive withcreamy
to white colour. The milled grains could be easily cooked for
consumption or ground into fine flour for various end uses.b. P
uffing: puffing of cereals has been practiced for use as snack food
either after spicing or sweetening. Millets such as sorghum, bajra
and ragi have been popped andused in the preparation of infant
weaning foods. The puffed material has a low bulk density and
pleasing texture with a distinct appealing flavour. Refining of the
puffed
product especially from ragi is necessary to obtain low bran
product of good eatingquality. The roasted puffed grains can be
used as snack after spicing whereas the
powdered product can be consumed as moistened solid, semi-solid
paste or as drink after dispersing in water. Popping is especially
suitable for pearl millet, since the hightemperature short time
treatment may inactive lipase enhance its keeping quality.c. F
laking: flaked grains make excellent snack food. The flow chart for
preparationof millet flakes is as shown in fig.
Prematured millet grains
Partial roasting
Flattening
CleaningSeasoning
Flattened product Deep fat frying Fried snack product
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d. F ermentation:
