Superior popping varieties in finger millet g

Superior popping varieties
in finger
g millet
JAYALAKSHMI,P.
R ,
SRF,
PC UNIT (SM), GKVK, BANGALORE,
INTRODUCTION
Finger millet
¾Finger millet - a major component of diet in southern Karnataka,
Karnataka Tamil
nadu and in African countries
¾l
¾least
t allergic
ll
i
¾non acid forming food and easily digestible
¾highly nutritious
¾consumed in different forms as ragi balls, chapati or roti etc
1.3%
300mg/100g
3.6%
7.7%
80%
¾ Finger millet is rich in micro-nutrients viz.,
viz iron,
iron
zinc and calcium
¾ Bio-availability is limited. For instance the bioavailability of calcium, iron and zinc are 40, 9 and 64
percentt respectively
ti l and
d can be
b increased
i
d by
b
processing
technologies
for
instance
by
decortications it can be increased upto 55,
55 35 and
88 % respectively (Anon, 2011)
¾ This can be solved by processing technologies viz.,
popping.
Popping…….
Popping
Popping in Finger millet
¾ready
y to eat p
products,,
¾higher fiber content
¾pleasing texture
¾ l
¾pleasant
aroma and
d acceptable
bl taste
¾However, only a few studies & varieties ?
Objective:
To identify the superior finger millet varieties for p pp g
popping character
METHODOLOGY
Estimation of Moisture content in grain samples (AOAC,
(AOAC 1980)
10 g of sample in petridish
Dried in an oven at 1050c
Before weighing the petridish was cooled in desicator.
Moisture content of the sample was expressed in g/100g of sample.
Moisture content (%) =
Initial weight of the sample(g)-Final weight of the sample (g)
Initial weight of the sample
X 100
Popping of grain samples (Malleshi and Desikachar, 1981):
Optimal
p
conditions for
f popping
p pp g of
f ragi
g were moistening
g to 19 percent
p
moisture and equilibration for 24 hrs, followed by popping in sand medium at 2700c.
¾Moistening
g the grain
g
to 19% and equilibrated
q
for 24 hrs.
¾Conditioned ragi samples (20 g) were puffed in an iron frying pan using fine sand
as heat exchange medium.
Popping without sand
Popping with sand
Difference between Fully popped and Half popped
RESULTS
Table 1. Range and mean for popping percent in finger millet varieties.
l
Complete popping (%)
Partial l
popping (%)
Total l
popping (%)
Range
4.7‐ 65
8.7‐ 45.2
18.6‐ 88.2
Mean
31 7
31.7
22 5
22.5
54 2
54.2
SEm 1.4
1.4
1.9
CD @ 5 %
3.8
3.9
5.3
CV (%)
7.6
11.1
6.2
Parameter
Fi 1 F
Fig 1. Frequency distribution of varieties for Initial grain moisture content
di ib i
f
i i f I ii l
i
i
Fig. 2. Relationship between initial grain moisture content and popping percent
Fig. 3. Relationship between initial grain moisture content and popping percent
i selected
in
l t d varieties
i ti (high
(hi h and
d low
l
popping
i varieties)
i ti )
Fig 4 Frequency distribution of varieties for popping
Fig 4. Frequency distribution of varieties for popping
High popping varieties
Low popping varieties
Plate 1. Varieties with high and low popping varieties
Seed coat colour and Popping
Table 2. Comparison of popping between brown and white
seeded varieties of finger millet
Seed colour
No. of varieties
White
Brown Mean Popping %
Mean Popping %
Range for total popping %
Partial
Complete
Total 8
16.8
17.7
34.5
17.5 – 55.3
78
22.7
33.0
55.7
18.6 – 88.2
Summary
y
(i) Initial grain moisture content is not a limiting factor in the process of
p pp g
popping,
(ii) The popping percent in finger millet is generally 50- 60%,
(iii) The released varieties Co-10, Indaf-3, Karikaddi ragi, PR-202, Purna,
GN-4, ES-11 and PRM-2 are superior finger millet varieties for popping,
(i ) The
(iv)
Th brown
b
seeded
d d varieties
i ti are better
b tt for
f popping
i and
d
(v) It is interesting to note that, GPU-66 (72.4%) has high popping percent,
which
hich is derived
d i d from
f m the
th parentage
p
nt
of
f GPU-28
GPU 28 (56.9%)
(56 9%) and
nd PR-202
PR 202
(78.8%) indicates the heritability of popping character.
Food products prepared from popped ragi
Ragi Upma
Ragi Laddu
Ragi Dosa
ACKNOWLEDGEMENT
A th
Authors
are grateful
t f l to
t the
th IDRC,
IDRC DHAN foundation,
f
d ti
M d
Madurai
i for
f
funding under RESMISA project (2010 - 2014
2014)) with a special thanks
to Mr
Mr.. Karthikeyan
Karthikeyan,, Programme leader,
leader RESMISA project
project.. Authors are
also thankful to Mrs.
Mrs. Dhruva shree for having initiated the work.
work.

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