Development of sattu and idli premixes from puffed finger millet

Full text

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ISSN Print: 2617-4693
ISSN Online: 2617-4707
IJABR 2024; 8(11): 1004-1008
www.biochemjournal.com
Received: 16-08-2024
Accepted: 19-09-2024
VV Patil
M.Sc. (PHT) Student, PG
Institute of Post Harvest
Technology and Management,
Killa-Roha, Raigad,
Maharashtra, India
IL Pardeshi
Professor, PG Institute of Post
Harvest Technology and
Management, Killa-Roha,
Raigad, Maharashtra, India
SB Swami
Professor, PG Institute of Post
Harvest Technology and
Management, Killa-Roha,
Raigad, Maharashtra, Indi
GA Waikar
Professor, PG Institute of Post
Harvest Technology and
Management, Killa-Roha,
Raigad, Maharashtra, Indi
RC Ranveer
Professor, PG Institute of Post
Harvest Technology and
Management, Killa-Roha,
Raigad, Maharashtra, Indi
Corresponding Author:
VV Patil
M.Sc. (PHT) Student, PG
Institute of Post Harvest
Technology and Management,
Killa-Roha, Raigad,
Maharashtra, India
Development of sattu and idli premixes from puffed
finger millet
VV Patil, IL Pardeshi, SB Swami, GA Waikar and RC Ranveer
DOI: https://doi.org/10.33545/26174693.2024.v8.i11m.3006
Abstract
This study aimed to develop value-added products from puffed finger millet. Decorticated finger millet
puffed grain was used to create sattu and idli premixes. The physico-chemical and sensory quality
characteristics of these products were evaluated. Organoleptic assessment revealed optimal
formulation: finger millet puffed grain flour blended with roasted Bengal gram flour for sattu, and
finger millet puffed flour combined with finger millet semolina for idli.
The sattu of finger millet puffed flour with roasted Bengal gram was subjected to five different
combinations. In the first combination T1 (0:100), and others T2 (25:75), T3 (50:50), T4 (75:25), T5
(100:0). Constantly add 30% of jaggery powder in combination of primixes. Similarly, In idli the finger
millet puffed flour together with finger millet semolina, were also subjected to five distinct
combinations: R1 (100:0), R2 (90:10), R3 (80:20), R4 (70:30) and R5 (60:40). Sodium bicarbonate
(0.2%) and common salt (2%) were added in combination of primixes. Organoleptic evaluation
revealed T4 (75:25) and R5 (60:40) as the top-scoring samples for sattu and idli premixes, respectively.
These optimal formulations were selected for further analysis. The prepared sattu premix was
reconstituted by dissolving 7-10 g in 250 ml of water or milk, to create a supplemented drink powder.
Conversely, the idli premix was prepared by soaking it in 200-300ml of water at room temperature for
15-30 minutes add citric acid (0.5%), followed by 10 minutes of steaming, to produce idli.
Keywords: Finger millet, puffed grains, sattu, idli, premix, semolina
Introduction
Finger millet (Eleusine coracana), commonly known as ragi, is a nutrient-dense cereal crop
that has been a staple food source in various regions of India for centuries. With its
exceptional nutritional profile, surpassing many common cereals, finger millet contains 6-8%
protein and 1-2% fat, comparable to rice, and excels in mineral and micronutrient content
compared to rice and wheat (Gull et al. 2014). Similarly, it is the richest source of calcium
among cereals with an average moisture content of 10.97-12.90% (Ramaya, 2021) [12]. Their
unique grain texture and robust seed coat enable long-term storage without insect damage,
but pose challenges for efficient preparation and cooking. Recently, advanced processing
methods have been employed to create ready-to-eat, value-added products from small
millets. These technologies enhance millet characteristics and add value through
decortication, milling, puffing/popping, extrusion, fermentation, and malting procedures.
Puffing or popping is a simple and economical processing technique employed to produce
ready-to-eat cereal products. The puffing mechanism involves rapid heating, generating
extremely hot vapor within the grains. As pressure builds, the endosperm expands and
escapes forcefully through tiny pores, resulting in the characteristic puffed texture. This
method yields a crunchy, porous, and precooked product. Specifically, puffed finger millet
grains exhibit a desirable aroma and palatability. This puffing process enhances the
nutritional value of finger millet by inactivating certain antinutritional factors, thereby
improving protein and carbohydrate digestibility (Nirmala et al. 2000) [10].
The rapidly growing global population, coupled with evolving lifestyles, has led to a surge in
demand for convenient and healthful food options. To cater to this demand, convenience
foods requiring minimal preparation, such as heating, regeneration, or rehydration, have
gained popularity. Ready-to-eat (RTE) and ready-to-cook (RTC) millet-based products,
including idli, dosa, bread, pasta, noodles, and breakfast cereals, have emerged as viable
options.
Int ernatio nal Jo urnal o f Advanc ed Bio chemi stry Resea rch 2024; 8(1 1): 1004-1008

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International Journal of Advanced Biochemistry Research https://www.biochemjournal.com
These convenience foods are particularly appealing to the
younger generation seeking fast-acting and nutritious diets.
As a result, developing innovative finger millet-based
recipes is crucial to increase its applications, expand its
utilization, and meet the growing need for convenient,
nutritious food options that align with modern lifestyles. To
enhance food diversity and accessibility, simple processing
techniques like popping and processing can be effectively
employed at the home and village levels, providing local
communities with the means to create nutritious and
convenient millet-based products.
Finger millet, a nutrient-rich cereal, has gained significant
attention in recent years due to its potential applications in
various food products. Specifically, fermented and malted
finger millet flours have been increasingly used in weaning
foods, instant mixes, beverages, and pharmaceutical
products (Verma & Patel, 2013) [14]. One notable application
of finger millet is the puffed finger millet flour enhancing
the nutritional profile of traditional weaning foods, such as
sattu, a popular roasted cereal-legume flour blend consumed
across all ages in rural areas (Devi et al. 1990) [5]. Sattu,
typically made from roasted Bengal gram, is valued for its
high protein content, long shelf life, and excellent taste,
making it a staple food supplement in rural India,
particularly in Bihar and eastern Uttar Pradesh (Mridula et
al. 2004) [9]. However, research highlights the importance of
combining legumes with cereals/millets to achieve balanced
nutrition (Mridula et al. 2004) [9]. This study aims to explore
the potential of integrating puffed finger millet flour into
traditional weaning foods to address nutritional deficiencies
and promote affordable, accessible, and nutritious options
for infants and young children.
Traditionally, millets have been incorporated into idli
recipes to enhance their nutritional value. However,
conventional idli and dosa batter processing poses
challenges, including time-consuming fermentation and
preparation. To address these issues, ready-mixes have been
developed for commercial use. Typically, idlis are made
from fermented rice and black gram, but recent innovations
involve creating instant idli premixes using puffed finger
millet flour and semolina. According to Balasubramanian et
al. (2015) [3], idli’s prepared in a steam cooking
environmental chamber using an ideal template exhibit
distinct characteristics, including a circular shape (7-8 cm in
diameter), flat surfaces with bulging, and a thickness that
decreases from the center (2.0-2.5 cm) to the periphery.
Building on this research, the present study explores the
development of nutrient-rich, instant idli premixes
incorporating finger millet flour, aiming to reduce
processing time while maintaining the traditional taste and
texture of idlis.
Materials and Methods
The present study was carried out in the Department of Food
Grains and Seeds, Post Graduate Institute of Post-Harvest
Technology and Management, Killa-Roha, Dist. Raigad.
The rawmaterials like decorticated finger millets (ragi),
Bengal gram, jaggery powder, finger millet semolina, salt,
sodium bicarbonate, and curd, citric acid were the
experimental goods used in the study that were bought from
a nearby super market of Roha. Required instruments,
continuous hot air puffing unit for puffing and grinder for
grinding, sieves available in PGI-PHTM. Sattu is widely
recognized as a nutrient-dense flour with numerous health
benefits, which is made from puffed finger millet flour and
roasted Bengal gram were ground up and sieved. Combine
ingredients in different proportions (e.g., T1-0:100, T2-
25:75, T3-50:50, T4-75:25, T5-100:0) and well mix. The
flour mixture added jaggery powder. Similarly, Instant idli
mixes were prepared with various ingredients such as puff
finger millet flour, finger millet semolina, sodium
bicarbonate, common salt, and citric acid. Combine
ingredients in different proportions of puffed finger millet
flour and finger millet semolina (R1-100:0, R2-90:10, R3-
80:20, R4-70:30, R5-60:40). Mix well and add citric acid
before cooking
Puffed finger millet flour + Roasted Bengal gram flour

Add jaggery powder

Mix well

Sattu premix

Packaging and storage
Fig 1: Flour chart for making sattu premix
Table 1: Preparation of sattu with different variations of puffed
finger millet flour and roasted bengalgram flour
Ingredients (%)
C / T1
T2
T3
T4
T5
FMP
0
25
50
75
100
RBG
100
75
50
25
0
Jaggery
30
30
30
30
30
FMP: Puffed Finger Millet Flour
RBG: Roasted Bengalgram Flour
C: Control product
Preparation of sattu (Energy Drink)
To make fine flour, puffed finger millet flour and roasted
Bengal gram were ground up and sieved through 40mesh
screen. Combine ingredients in different proportions (e.g.,
0:100, 25:75, 50:50, 75:25, 100:0) and well mix. The flour
mixture added 30% of jaggery powder constantly. The Sattu
premix was prepared for packing and storage. In a ratio of
one tablespoon (7-10 g) sattu premix to 250 ml of either
milk or water this prepared sattu is served with both.
Puffed finger millet flour + finger millet semolina

Add common salt and sodium bicarbonate

Idli premix

Weighing and packaging

Storage
Fig 2: Flowchart for making idli premix
Table 2: Preparation of idli with different variations of puffed
finger millet flour and finger millet semolina
Ingredients (%)
C
R1
R2
R3
R4
R5
FMP
0
100
90
80
70
60
FMS
100
0
10
20
30
40
Sodium bicarbonate
0.2
0.2
0.2
0.2
0.2
0.2
Common salt
2
2
2
2
2
2
FMP: Puffed Finger Millet Flour
FMS: Finger Millet Semolina
C: Control product

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International Journal of Advanced Biochemistry Research https://www.biochemjournal.com
Preparation of instant Idli
Puffed finger millet flour were added with finger millet
semolina in different proportion that is 100:0, 90:10, 80:20,
70:30 and 60:40. Common salt (2%) and sodium
bicarbonate (0.2%) were added (Kamaraddi et al. 2003) [8].
Then idli premix was ready for packing and storage. For
making idli, from idli premix were added 250 ml of water in
200g of premix then rest for 15 min. then add citric acid
(0.2%) and well mixed. Prepared batter pour in idli vessel
and start cooking. Idli steamed for 10min. Then puffy idli
were ready to eat.
Optimization of premixes
The different kinds of premixes developed from finger
millet (ragi) puffed grain flour, roasted Bengal gram flour
and finger millet semolina.
The suitability of puffed finger millet flour in the
preparation of Sattu was studied by incorporating puffed
finger millet flour in Standard recipe as depicted in (Fig.1).
Roasted Bengal gram flour was replaced by Finger millet
flour at 25, 50, 75 and 100 per cent level in the standard
recipe (Table 1) and all other ingredients were kept constant.
Similarly in Idli prepration Finger millet semolina was
replaced by the puffed finger millet flour at 100, 90, 80, 70
and 60 per cent level in the standard recipe as illustrated in
(Fig.2 and Table 2) and all other ingredients were kept
constant.
Sensory qualities of the value added puffed finger millet
flour based Sattu and Idli was conducted in comparison with
roasted Bengal gram sattu as control and finger millet
semolina idlias control. A nine point hedonic scale was used
(Amerine et al. 1965) [2], which describes sensory attributes
viz., colour, flavor, texture and overall accepting on nine
point hedonic scale. Sensory evaluation was done by a panel
of 10 judges of institute.
The study's results were subjected to statistical analysis
using Factorial Completely Randomized Design (FCRD) to
determine significance. Operational Statistics (OPSTAT) –
IETF data tracker facilitated data compilation, tabulation,
and preliminary analysis. Treatment means were compared
at a 5% significance level (p<0.05), following established
methodologies (Panse & Sukhatme, 1985) [11]. This
statistical approach enabled the identification of significant
differences between treatment means, providing a reliable
basis for drawing valid conclusions.
Results and Discussion
Organoleptic evaluation of Premixes
Sattu
Organoleptic (sensory) evaluation revealed that Sattu
prepared from T4 (75:25) proportion of puffed finger millet
flour and roasted Bengal gram flour had the highest overall
acceptability scores followed by T1 (100:0), T2 (75:25), T3
(50:50) and T5 (0:100) level. Table 1and Fig. 1 shows that
the range of values for the mean of different sensory
qualities was 6.69 to 7.90. With an average score of 7.90,
the sattu produced with finger millet puff flour and roasted
Bengal gram flour (T4) 75:25 had the best value, while the
sattu made with finger millet puff flour only (T5) 100:0 had
the lowest average score of 6.69. As the control product,
roasted Bengal gram sattu (T1) was chosen, and it received
an average score of 7.82. The most acceptable sattu had the
highest scores for colour (7.70), flavour (8.10), texture
(7.88) and overall acceptability (7.90). There was not much
change in the organoleptic scores of sattu prepared by 100:0
proportions.
Sattu premix was developed by replacing Bengal gram flour
with puff finger millet flour in different combinations. Some
of the penalty members suggested that the use of milk in the
serving of the product it gives better flavor and appearance
than water, some like for both mediums in serving. Previous
studies have investigated sattu production from various
ingredients. Sinha et al. (2015) [13] extracted sattu from
finger millet, QPM, Bengal gram, and soybean using
different blender ratios, employing roasted Bengal gram
sattu as a control. Notably, jaggery addition enhances flavor
and acceptability. This study incorporated 30% jaggery in
premixes, similar to Devi et al. (1990) [5], who used a 1:3
chickpea-to-wheat flour ratio with 30% jaggery. Agarwal et
al. (2016) [1] evaluated traditional sattu from roasted Bengal
gram, wheat, and jaggery (1:3 ratio). Jaggery's flavor
enhancement surpasses sugar powder and use water, milk as
serving media for sattu.
Table 1: Sensory evaluation of sattu made from puffed finger
millet (FMP) flour and roasted Bengal gram (RBG) flour in
different proportions
Different
proportion
of (FMP:RBG)
Sensory
Mean A
Colour
Flavour
Texture
Overall
acceptability
T1(control)
7.80
7.86
7.80
7.80
7.82a
T2
7.11
7.60
7.70
7.50
7.48b
T3
7.33
7.50
7.70
7.40
7.48b
T4
7.70
8.10
7.88
7.90
7.90c
T5
7.00
6.42
6.55
6.80
6.69d
Mean B
7.39a
7.50b
7.53c
7.48b
Factors
C.D., 5%
SE(m)
Factor (A)
0.029
0.010
Factor (B)
0.026
0.009
Factor (A X B)
0.057
0.020
*Mean of 10 panelists
*The values superscripted by similar letters are at par with each
other.
*Each value is mean of three replications.
Fig 1: Sensory evaluation of Sattu made from puffed finger millet
flour
Idli
Organoleptic Evaluation of idli Prepared with Puffed Finger
Millet Flour and Finger Millet Semolina. The sensory
evaluation of idli prepared with varying proportions of
puffed finger millet flour and finger millet semolina
revealed significant differences in overall acceptability. The
idli made with a 60:40 ratio (R5) of puffed finger millet
flour to finger millet semolina received the highest overall
6.00
6.50
7.00
7.50
8.00
T1/Control
T2
T3
T4
T5
Colour
Flavour
Texture
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International Journal of Advanced Biochemistry Research https://www.biochemjournal.com
acceptability score (7.89), followed by the control (0:100)
with a score of 7.88. Other blends, R2 (90:10), R3 (80:20),
and R4 (70:30), received lower scores.
The mean sensory quality scores varied from 6.87 to 7.89,
as shown in Table 2 and Fig. 2. Although there was no
thickening or binding agent, the texture and lack of shape
retention of the idli made with 100% puffed finger millet
flour (R1) were particularly unsatisfactory. As a result, the
control product was finger millet semolina idli (0:100). The
most acceptable idli (R5) excelled in colour (7.70), flavour
(8.00), texture (8.00), and overall acceptability (7.85). In
contrast, the control product (0:100) showed minimal
variation in organoleptic scores.
In Idli premix, to improve the traditional method of idli
making according to time and nutrition, it was replaced by
using finger millet flour and finger millet semolina in
different combinations. It was seen that there was a rise in
idli volume compared to other combinations of idli. The
panelists recommended that the idli composition should
have more semolina percentage. They also suggested using
less water in the batter to avoid stickiness. In the present
study, finger millet semolina was used in idli premix.
Generally, semolina is a gritty, coarse particle made from a
hard type of grain. Durum wheat is used for making
semolina, but now semolina is prepared from millets, which
replace the wheat semolina. Dhumketi et al. (2017) [6]
reported semolina made from a hard type of grain (millets).
In order to obtain flour-free, uniformly sized semolina, the
dehusked/decorticated millet was ground into grits using a
flour mill, where the clearance between the rotating discs
was adjusted. Chavan et al. (2015) [4] also revealed
processing in different varieties of sorghum for semolina
preparation and used them in different products such as
sweet (shira) from sorghum semolina and idli from sorghum
semolina. Kamaraddi et al. (2003) [8] reported that different
amounts of little millet semolina and black gram flour were
used to create an "instant idli mix" based on millet legumes.
The best combination was determined as a 4:1 ratio, with
additional additions of sodium bicarbonate at 0.2%, citric
acid at 0.05%, and salt at 2% of the dry mix. This study
investigates the potential of finger millet semolina in idli
premixes.
Table 2: Sensory evaluation of Idli made from puffed finger millet
flour (FMP) and finger millet semolina (FMS) in different
proportions
Different
proportion
of (FMP:FMS)
Sensory
Mean A
Colour
Flavour
Texture
Overall
Acceptability
(Control)
7.80
7.80
8.00
7.90
7.88a
R2
6.90
7.10
6.68
6.80
6.87a
R3
7.40
7.30
7.20
7.50
7.35c
R4
7.30
7.15
7.20
7.30
7.24d
R5
7.70
8.00
8.00
7.85
7.89a
Mean B
7.42a
7.47b
7.42a
7.47b
Factors
C.D. 5%
SE(m)
Factor(A)
0.035
0.012
Factor(B)
0.031
0.011
Factor(A X B)
0.07
0.02
*Mean of 10 panelists
*The values superscripted by similar letters are at par with each
other.
*Each value is mean of three replications.
Fig 2: Sensory evaluation of Idli made from puffed finger millet
flour
Conclusions
Driven by advancements in food technology, the market is
witnessing a rise in convenience foods and ready-to-eat
options. Recent standardization trials revealed optimal
formulations for sattu and idli premixes, yielding consistent
sensory characteristics. Sattu combinations exhibited
uniform sensory attributes (color, texture, flavor, and
general acceptance) across variants. The (T4) combination
emerged as superior, with significantly higher values.-
Similarly, idli premixes showed optimal results with the
(R5) combination, surpassing other ratios in sensory
evaluation. These findings underscore the potential of
strategic formulation optimization in developing high-
quality, consumer-acceptable convenience foods.
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