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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 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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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 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(9): 2817-2826
DOI: https://doi.org/10.20546/ijcmas.2020.909.348


Formulation and Evaluation of Pulav Prepared from Kodo Millet (Paspalum scrobiculatum)
Roopa B. Patil, K. G. Vijayalakshmi, D. Vijayalakshmi,L. Revanna, V. C. Suvarna and V. Palanimuthu
Department of Food Science and Nutrition, University of Agricultural Sciences,
GKVK, Bangalore, India
*Corresponding author
Abstract:

Kodo millet is a nutritious grain and a good substitute to rice and wheat. Vegetable Pulav is one of the traditional cuisine of the South India. Kodo millet pulav was developed by incorporating kodo millet with broken rice at different variations of 50, 75 and 100 per cent. As per sensory evaluation results 50 per cent incorporated kodo millet pulav was found to be highly acceptable compared to the other variations and selected for developing Ready to cook (RTC) Kodo millet pulav mix using Kodo millet rice, dehydrated vegetables, oil and spices. The developed pulav mix had proten11.53g, 1.9 g of minerals, crude fibre14.27 g , calcium 102 mg, iron 5.32 mg, magnesium 132.67 mg, zinc 2.46 mg, copper 0.43 mg and manganese 0.52 mg per 100g. Shelf life evaluation showed that decreased sensory scores increased moisture content (5.39 to 8.50 per cent), free fatty acid (2.33 to 3.19 per cent), peroxide value (1.20 to 2.15meq O2/kg) and microbial load was within safe limit in the kodo millet incorporated ready to cook pulav mix upto 90 days.


Keywords: Free fatty acid, Kodo millet pulav mix, Microbial, Peroxide value, Sensory scores
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How to cite this article:

Roopa B. Patil, K. G. Vijayalakshmi, D. Vijayalakshmi, M. L. Revanna, V. C. Suvarna and Palanimuthu, V. 2020. Formulation and Evaluation of Pulav Prepared from Kodo Millet (Paspalum scrobiculatum).Int.J.Curr.Microbiol.App.Sci. 9(9): 2817-2826. doi: https://doi.org/10.20546/ijcmas.2020.909.348