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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 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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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

Int.J.Curr.Microbiol.App.Sci.2019.8(10): 2724-2732
DOI: https://doi.org/10.20546/ijcmas.2019.810.314


Assessment of Nutritional Composition of Different Cultivars of Kodo and Kutki Millets
L. P. S. Rajput1, Pratibha Parihar1, Ketki Dhumketi1*, Koji Tsuji2 and Seema Naberia3
1Department of Food Science and Technology, JNKVV, Jabalpur, India 2Faculty of Education, Chiba University, 1-33, Yayoi, Inage, Chiba, Chiba 263-8522, Japan 3Department of Extension Education, JNKVV, Jabalpur, India
*Corresponding author
Abstract:

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.


Keywords: Kodo millet, Kutki millet and Quality attributes
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How to cite this article:

Rajput L. P. S., Pratibha Parihar, Ketki Dhumketi, Koji Tsuji and Seema Naberia. 2019. Assessment of Nutritional Composition of Different Cultivars of Kodo and Kutki Millets.Int.J.Curr.Microbiol.App.Sci. 8(10): 2724-2732. doi: https://doi.org/10.20546/ijcmas.2019.810.314