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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(4): 2631-2638
DOI: https://doi.org/10.20546/ijcmas.2019.804.307


Development and Acceptability of Novel Food Products from Millets for School Children
L.P.S. Rajput1, Pratibha Parihar1, Ketki Dhumketi1*, Seema Naberia2 and Koji Tsuji3
1Department of Food Science and Technology, JNKVV, Jabalpur
2Department of Extension Education, JNKVV, Jabalpur
3Faculty of Education, Chiba University 1-33, Yayoi Inagt, Chiba-263-8522, Japan
*Corresponding author
Abstract:

Millet based products are economically viable and highlight the excellent medicinal and nutritional qualities. Kodo and kutki based products were developed using various processing variables to enhance the nutritional value, palatability and functionality for school going children of Jabalpur and Dindori districts of Madhya Pradesh state in India. Various developed products were assessed for their acceptability using nine point hedonic scale. The values of mean score of acceptability of malted kodo and kutki millet were found to be 8.30 and 8.27 assessed by the students and 7.94 and 7.77 by the teachers respectively whereas mean score values of puffed sweet ball of kodo and kutki millet were found to be 8.19 and 8.25 assessed by the students and 8.50 and 8.61 by the teachers respectively from Jabalpur district. In case of Dindori district, mean score values of acceptability of malted kodo and kutki millet were found to be 8.33 and 8.50 assessed by the students and 8.42 and 8.71 by the teachers respectively whereas mean score values for a acceptability of puffed sweet ball of kodo and kutki millet, were recorded as 8.41 and 8.87 by the students respectively and 8.28 and 8.57 assessed by the teachers respectively. The results showed that all the products of kodo and kutki millet were acceptable but malted drink of kodo millet and sweet ball of puffed kutki millet were found to be more acceptable by the students and teachers from Jabalpur district whereas malted drink and sweet ball of puffed kutki millet were found to be more acceptable by teachers and students from Dindori district.


Keywords: Coarse cereals, Puffed, Malt, product development, standardization and Consumer acceptability
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How to cite this article:

Rajput, L.P.S., Pratibha Parihar, Ketki Dhumketi, Seema Naberia and Koji Tsuji. 2019. Development and Acceptability of Novel Food Products from Millets for School Children.Int.J.Curr.Microbiol.App.Sci. 8(4): 2631-2638. doi: https://doi.org/10.20546/ijcmas.2019.804.307