National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. Millet grain is the basic foodstuff for farm households in the world’s poorest countries and among the poorest people. Millets are good sources of energy, protein, fatty acids, vitamins, minerals, dietary fibre and polyphenol. Cultivars of kodo contained quality attributes such as ash, fat, fibre, protein, carbohydrate, starch, amylose, phosphorus and iron in the range from 2.00-3.67%, 1.20 -2.00%, 8.58-10.22%, 7.85-8.85% 62.00-65.00%, 57.10-58.66%, 23.00-25.93%, 176-188mg and1.2- 1.7mg/100gm respectively whereas kutki cultivars contain above attributes in the range from 1.01-2.70%, 3.47-4.84%, 6.32-7.88%,7.15-8.68%, 63.23- 65.00%,54.72-56.41%, 27.02- 30.93%, 189- 225mg, and 8.2- 9.5 mg/100gm respectively. Kutki millet is found to be the best as compared to cultivars of kodo millet with nutritional point of view. Quality attributes such as ash, fat, fibre, starch and phosphorus of kodo milet significantly differed with cultivars of kutki millet whereas protein, amylose, iron and carbohydrate content of kodo cultivars did not differ significantly with cultivars of kutki millet.
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