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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2017) [Effective from January 1, 2017]For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2016: 92.3
Index Copernicus ICI Journals Master List 2016 - IJCMAS--ICV 2016: 92.3
For more details click here
journals IJCMAS
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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(11): 24-37
DOI: http://dx.doi.org/10.20546/ijcmas.2016.511.003


Development of RTE Millet Mixes with Dehydrated Vegetable Peel
R. Balasasirekha* and P. Santhoshini
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore – 641 043, Tamil Nadu, India
*Corresponding author
Abstract:

Reduced vegetable consumption leads to poor health and increased risk of non communicable diseases. Consuming a variety of vegetables along with millets contributes significantly to nutrition security. Hence the study was aimed at evaluation of millet based RTE mix recipes incorporated with dehydrated vegetable peel. The vegetables namely potato and cucumber were subjected to different dehydration methods namely tray drying, microwave drying and sun drying.  RTE millet mixes formulated include adai mix, vegetable pulav mix and chapathi mix using millets like barnyard, foxtail, little and sorghum. The nutrient analysis of different dehydration methods revealed that tray dried sample had maximum retention of nutrients and hence chosen for incorporation into RTE mixes. The phytic acid levels in tray dried vegetable peels was also well below the upper limit. The level of incorporation of tray dried fruit peels was at 5, 10 and 15 per cent with variation 1, 2 and 3 respectively. The developed recipes were subjected to organoleptic evaluation. The results indicated that RTE millet recipes incorporated with tray dried vegetable peels were well accepted at 5 per cent level of incorporation.  The millet – vegetable peel combo RTE mix is nutrient rich and packed with anti-oxidants and phytochemicals.


Keywords: Cucumber,Potato peels,tray drying, RTE mix, barnyard,foxtail, sorghum, little millet.
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How to cite this article:

Balasasirekha, R., and Santhoshini, P. 2016. Development of RTE Millet Mixes with Dehydrated Vegetable PeelInt.J.Curr.Microbiol.App.Sci. 5(11): 24-37. doi: http://dx.doi.org/10.20546/ijcmas.2016.511.003