Development of foxtail millet incorporated breakfast recipes and their comparison with traditional recipes made of cereals

Abstract

Foxtail millet (botanic name Setaria italica) is the second-most widely planted species of millet, and the most important in East Asia have not gain much importance in diet despite their nutritive value and therapeutic use. In this study efforts have been made to develop products like idly, dosa and upma by replacing the rice rawa and the wheat rawa in the recipe with foxtail millet rawa respectively. The study was aimed with objectives of developing products with foxtail millet rawa and their comparison with the traditional recipes of idly, dosa and upma, for their overall acceptability and evaluation of the organoleptic characteristics which was done by 10 semi-trained panelists and also the comparison of the three rawa in terms of their nutritional composition. Gluten content was determined by the method detailed in AACC (2000) method No.38-10. The study revealed that foxtail millet can be easily replaced and (or) incorporated in the local and common recipes for its greater utilization because of its health benefits and therapeutic use.

Full text

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International Journal of Home Science 2021; 7(3): 147-151
ISSN: 2395-7476
IJHS 2021; 7(3): 147-151
© 2021 IJHS
www.homesciencejournal.com
Received: 02-07-2021
Accepted: 05-08-2021
Ekta Belwal
M.Sc. Scholar, Department of
Food and Nutrition, Post
Graduate and Research Centre,
Professor Jayashankar,
Telangana State Agriculture
University, Hyderabad,
Telangana, India
M Sujatha
M.Sc. Scholar, Department of
Food and Nutrition, Post
Graduate and Research Centre,
Professor Jayashankar
Telangana State Agriculture
University, Hyderabad,
Telangana, India
Corresponding Author:
Ekta Belwal
M.Sc. Scholar, Department of
Food and Nutrition, Post
Graduate and Research Centre,
Professor Jayashankar,
Telangana State Agriculture
University, Hyderabad,
Telangana, India
Development of foxtail millet incorporated breakfast
recipes and their comparison with traditional recipes
made of cereals
Ekta Belwal and M Sujatha
DOI: https://doi.org/10.22271/23957476.2021.v7.i3b.1196
Abstract
Foxtail millet (botanic name Setaria italica) is the second-most widely planted species of millet, and the
most important in East Asia have not gain much importance in diet despite their nutritive value and
therapeutic use. In this study efforts have been made to develop products like idly, dosa and upma by
replacing the rice rawa and the wheat rawa in the recipe with foxtail millet rawa respectively. The study
was aimed with objectives of developing products with foxtail millet rawa and their comparison with the
traditional recipes of idly, dosa and upma, for their overall acceptability and evaluation of the
organoleptic characteristics which was done by 10 semi-trained panelists and also the comparison of the
three rawa in terms of their nutritional composition. Gluten content was determined by the method
detailed in AACC (2000) method No.38-10. The study revealed that foxtail millet can be easily replaced
and (or) incorporated in the local and common recipes for its greater utilization because of its health
benefits and therapeutic use.
Keywords: Foxtail millet, Gluten free, product development
1. Introduction
Millets are the cereals asides the major crops like wheat, rice, and maize, and are often termed
as dryland-cereals. They are major food sources for millions of people, especially those
residing in hot and arid regions of the world. Because of their ability to grow under harsh
weather conditions they provide food security in many under developed and developing
countries. As they require low or no purchased inputs, they are backbone for dry land
agriculture. As millets are gluten-free, are high in protein and antioxidants, and have a low
glycemic index, which can help preventing or managing diabetes they are termed as nutri-
cereals.
In 2007, global millet production reached about 32 million tonnes with India (10,610,000)
being the largest producer (FAO, 2009) [8]. Millets may encompass a diverse group of cereals
that include pearl, proso, foxtail, barnyard, little, kodo, browntop, finger and Guinea millets,
sorgum (or great millet) and teff. The genetic diversity of millets offers opportunities for
economic development through income generating activities in the food sector and in
professional applications such as therapeutics and pharmaceuticals. The importance of millets
as a staple food has declined with the rising incomes of people and urbanization in last few
decades.
Foxtail millet (Setaria italica) is the second-most widely planted species of millet, and the
most important in East Asia. Other names for foxtail millet include Italian millet, German
millet, Chinese millet, and Hungarian millet, Korralu (Telugu), Navane (Kannada), and Thanai
(Tamil). Among millets it has the longest history of cultivation and being grown in China ever
since sixth millennium BC.
Millets are very nutritious and are reported to have various therapeutic functions (Obilana and
Manyasa, 2002; Yang et al., 2012) [12, 15]. Millets are superior over cereals because they are
rich in calcium, dietary fiber, polyphenols and protein (Devi et al., 2011) [7]. Millets generally
contain significant amounts of essential amino acids particularly the sulphur containing amino
acids (methionine and cysteine); they are also higher in fat content than maize, rice, and
sorghum (Obilana and Manyasa, 2002) [12].

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International Journal of Home Science http://www.homesciencejournal.com
Magnesium and phosphorus are present in good amounts in
millets therefore help in reduce the effects of migraine and
heart attacks (due to Magnesium) while, phosphorus is an
essential component of adenosine triphosphate (ATP) a
precursor to energy in the body (Badau et al., 2005; Liang et
al., 2010; Devi et al., 2011) [4, 11, 7].
The work of Liang et al. (2010) [11] presented the general
properties of foxtail millet oil and its fatty acid profile. It is
apparent that millet oil could be a good source of natural oil
rich in linoleic acid and tocopherols (Liang et al., 2010;
Amadou et al., 2011) [11, 2]. Foxtail millet as a low GI food
product leads to modest improvement in long-term glycemic
and lipidemic control in type 2 diabetics (Thathola et al.,
2005) [14].
Millets are more than just an alternative to common grains.
They have beneficial health effects. Millets are rich in
phytochemicals, including phytic acid, which is believed to
lower cholesterol, and phytate, which is associated with
reduced cancer risk (Coulibaly et al., 2011) [6]. Millet is
gluten-free, therefore an excellent option for people suffering
from celiac diseases often irritated by the gluten content of
wheat and other more common cereal grains. It is also useful
for people who are suffering from atherosclerosis and diabetic
heart disease (Gélinas et al., 2008) [9]. Choi et al. (2005) [5]
and Park et al. (2008) [13] reported that “protein concentrate of
Korean foxtail millet and proso millet significantly elevated
plasma adiponectin and HDL cholesterol levels and caused
major decreases in insulin levels relative to a casein diet in
type 2 diabetic mice.” Free radical quenching potential of
different millets kodo millet, finger millet, little millet, foxtail
millet, barnyard millet (kudiraivali), great millet (jowar) and
their white varieties were revealed to have significant
antioxidant activity by 1, 1, Diphenyl -2- picrylhydrazyl
(DPPH) method (Devi et al., 2011; Quesada et al., 2011;
Kamara et al., 2012) [10, 7]. Moreover, Kamara et al. (2012) [10]
reported different radical scavenging activities of fractionated
foxtail millet protein hydrolysate.
In Southern India (Rayalaseema and Telangana) this is
cooked like rice and a generation ago this was among the
common food items of the people. Foxtail Millet is again
making place in our plates as this is more healthy than rice.
Hence efforts have been made to develop products in which
foxtail millet can be used as a replacement for rice and wheat
rawa.
2. Materials and Methodology
2.1 Materials: The raw materials wheat rawa, rice rawa and
foxtail millet are procured from the local market. Foxtail
millet rawa is prepared in the laboratory by cleaning, sieving
and then grinding it coarsely in the grinder.
2.2 Product development: Three products Idly, Upma and
Dosa were prepared with the normal recipe using Rice rawa
(idly and dosa) and Wheat rawa (upma) and also by replacing
the former with Foxtail millet rawa and subjected to sensory
evaluation using a suitable scale to know the product
acceptability.
Table 1: Proportions of the ingredients used in different reciepes
S. No.
Recipe Name
Code
Proportion of Ingredients
1
Rice Idly
RI
 Rice rava and Blackgram dal (3:1 parts)
2
Foxtail millet Idly
FI
 Foxtail rava and Blackgram dal (3:1 parts)
3
Rice Dosa
RD
 Rice rava and Blackgram dal (3:1 parts)
4
Foxtail millet Dosa:
FD
 Foxtail rava and Blackgram dal (3:1 parts)
5
Wheat (Semolina) Upma
WU
 Semolina:
6
Foxtail Millet Upma:
FU
 Foxtail millet: 120 gm
2.3 Sensory evaluation: A semi-trained panel of 10 judges
has evaluated the six products, two idly products of which one
product was prepared using rice rawa and another with foxtail
millet rawa; two dosa products of which one product was
prepared using rice rawa and another with foxtail millet rawa
and two upma products of which one product was prepared
using wheat rawa and another with foxtail millet rawa. The
products were evaluated for colour (20), texture (30), taste
(30), aroma (10), absence of defects (10) using composite
scoring method with a total score of 100. Based on the total
score obtained products were evaluated for their overall
acceptability using a five point scale i.e., Excellent= 80-100,
very good = 60-80, good = 40-60, fair = 20-40 and poor = 0-
20. Samples were coded using random three-digit numbers.
Panelists were provided with a glass of water and instructed to
rinse and swallow water between samples.
2.4 Gluten estimation: Gluten is a protein composite of
gliadin and glutenin, found in wheat and related grains
conjoined with starch in the endosperm. Gluten gives
elasticity to dough, helping it rise and keeps its shape and
often gives the final product a chewy texture. Being insoluble
in water, they can be purified by washing away the associated
starch. Gluten content of wheat, rice and foxtail millet rawa
samples was determined by the AACC (2000) method No.38-
10.

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Fig 1: Gluten estimation AACC (2000) method No.38-10.
3. Results and Discussion
The nutrient profile comparison of wheat, rice and foxtail
millet is given in Table 1.The table shows that Foxtail millet
has highest amount of energy (361g), protein (12.3g) and fat
(4.3g) as compared to rice and wheat. Rice has highest
amount of carbohydrate (78.2g). While the fiber (12.2 g), iron
(5.3 g), calcium (41g) and phosphorous (306 mg) content is
highest in Wheat. However less than wheat, foxtail millet has
good amount of fiber, ash, iron, calcium and phosphorous as
compared to rice. Thus, makes foxtail millet a healthy option
compared to rice.
Table 1: Nutrient Profile Comparison
Component (per 100g portion, raw grain)
Wheat
Rice
Foxtail millet
Energy(Kcal)
346
345
361
protein (g)
11.8
6.8
12.3
fat (g)
1.5
0.5
4.3
carbohydrates (g)
71.2
78.2
60.9
fiber (g)
12.2
0.2
8
Ash
1.5
0.6
3.3
iron (mg)
5.3
0.7
2.8
calcium (mg)
41
10
31
Phosphorous (mg)
306
160
290
Source: Nutritive value of Indian foods
3.1 Sensory evaluation: A panel of 10 semi-trained panelists
was given the six food samples for evaluation of organoleptic
characteristics viz. colour, texture, aroma, taste, absence of
defects and overall acceptability. Table 2 shows average score
given by the judges.
The mean scores of sensory evaluation showed that the
overall acceptability of the idly prepared with rice had the
highest score (89.3 ± 8.87) followed by rice dosa (87.1 ±
9.09). The upma prepared with wheat rawa had the highest
score in colour (17.8 ± 1.87), rice idly had the highest score
for texture (7.26 ± 0.79), aroma (9.2 ± 1.31) and taste (27.6 ±
3.31). Rice dosa had highest score (8.9 ± 1.37) for absence of
defects. All the products prepared were within the acceptable
range. No significant difference was observed in any of the
characteristics and overall acceptability of wheat and foxtail
millet upma which means it is totally acceptable. However no
significant difference between any of the organoleptic
characteristics of rice and foxtail millet rawa idly but
significant difference was observed between the overall
acceptability of the two products. No significant difference
was observed between overall acceptability and other
organoleptic characteristics except the taste of dosa made by
rice rawa and foxtail millet.
Table 2: Mean Sensory Scores (Mean ± SD)
Product
Colour
Texture
Aroma
Taste
Absence of defects
Overall Acceptability
F. Upma
17.6±1.96
25.4±4.99
8.4±1.96
24.7±4.69
7.9±2.37
82.6±14.62
W. Upma
17.8±1.87
25.6±2.83
8.6±1.43
24.8±4.16
8.0±1.83
84.1±10.92
t-value
-0.23NS
-0.11 NS
-0.26 NS
-0.05 NS
-0.11 NS
-0.25 NS
F. Idly
14.2±3.85
22.8±6.87
8.3±2.13
24.1±4.42
7.8±1.40
76.6±15.29
R. Idly
17.7±2.26
26.5±3.17
9.2±1.31
27.6±3.31
8.3±1.25
89.3±8.87
t-value
-2.47NS
-1.54 NS
-1.13 NS
-2.00 NS
-0.84 NS
-2.27*
R. Dosa
15.8±4.10
26.4±2.99
8.5±1.18
27.2±2.04
8.9±1.37
87.1±9.09
F. Dosa
14.3±4.16
23.2±6.27
7.1±1.79
22.3±5.48
7.2±2.34
74.6±17.95
t-value
0.81NS
1.41NS
2.06NS
2.64*
1.98 NS
1.96 NS
R=Rice rawa; F= Foxtail millet rawa; W= wheat rawa
*95% CI (p<0.05), NS-Not Significant

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Fig 2: Sensory Scores
A certain peculiar taste and light yellow color of foxtail rawa
products as compared to white colour of rice products were
the reason for lower acceptability of idly and taste of dosa
prepared with foxtail millet. A slight change in proportion of
foxtail millet might help. However no significant difference
was observed in the overall acceptability of two types of
upma.
3.2 Determination of Gluten: Wet and dry gluten contents in
different flour samples were determined by hand wash
method as detailed in AACC (2000) method No.38-10.
Where, W2 = weight (g) of dish with dry gluten
W2= weight (g) of empty dish
W= weight (g) of material taken
M = moisture % in sample
The gluten% (on dry basis) was calculated as 8.15% in wheat
rawa. Whereas gluten was absent in rice rawa and wheat
rawa. Being gluten free foxtail millet is a good option for
people with glucose intolerance as compared to rice.
4. Conclusion
All the three products (upma, idly and dosa) prepared using
foxtail millet were within the acceptable range. Upma
prepared using Foxtail was liked equally as by the wheat
rawa. A slight difference in the proportion of foxtail millet,
also not completely avoiding the rice rawa in in recipe of idli
and dosa could increase the overall acceptability of products.
The use of foxtail millet in local and common recipes would
greatly enhance the utilization of this crop in developing
countries for therapeutic purpose. The nutritional quality of
rice and wheat rawa products like idly, dosa, upma etc could
be improved with incorporation of foxtail millet. Being a low
GI, high fiber and gluten free food it is beneficial for the
diabetic, obese and cardiovascular, and gluten intolerant
people respectively. As it is a calorie dense and protein rich
food it is also useful for undernourished. Despite of the local
and easy availability and numerous health benefits it still has
not gain that much popularity to make its place in the plate of
a common man.
5. Acknowledgement
Authors are grateful to Dr. K. Aparna, Assistant Professor,
Department of foods and Nutrition, PGRC, ANGRAU,
Hyderabad, for guiding and reviewing this study.
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