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Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi...

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Superior popping varieties Superior popping varieties in finger millet JAYALAKSHMI,P. SRF, PC UNIT (SM), GKVK, BANGALORE,
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Page 1: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

Superior popping varieties Superior popping varieties in finger milletg

JAYALAKSHMI,P.SRF,R ,

PC UNIT (SM), GKVK, BANGALORE,

Page 2: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

INTRODUCTION

Page 3: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

Finger millet a major component of diet in southern Karnataka Tamil

Finger millet

Finger millet - a major component of diet in southern Karnataka, Tamilnadu and in African countries

l t ll ileast allergic

non acid forming food and easily digestible

highly nutritious

consumed in different forms as ragi balls, chapati or roti etc

Page 4: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

3.6%1.3%

300mg/100g

7.7%

80%

Page 5: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

Finger millet is rich in micro-nutrients viz ironFinger millet is rich in micro-nutrients viz., iron,zinc and calcium

Bio-availability is limited. For instance the bio-availability of calcium, iron and zinc are 40, 9 and 64

t ti l d b i d bpercent respectively and can be increased byprocessing technologies for instance bydecortications it can be increased upto 55 35 anddecortications it can be increased upto 55, 35 and88 % respectively (Anon, 2011)

This can be solved by processing technologies viz.,popping.

Page 6: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

PoppingPopping…….

Page 7: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening
Page 8: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

Popping in Finger millet

ready to eat products,y p ,

higher fiber contenthigher fiber content

pleasing texturepleasing texture

l d blpleasant aroma and acceptable taste

However, only a few studies & varieties ?

Page 9: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

Objective:

To identify the superior finger millet varieties for popping characterp pp g

Page 10: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

METHODOLOGY

Page 11: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

Estimation of Moisture content in grain samples (AOAC 1980)Estimation of Moisture content in grain samples (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.

Initial weight of the sample(g)-Final weight of the sample (g)Moisture content (%) = X 100

Initial weight of the sample

Page 12: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

Popping of grain samples (Malleshi and Desikachar, 1981):

Optimal conditions for popping of ragi were moistening to 19 percent p f p pp g f g g pmoisture and equilibration for 24 hrs, followed by popping in sand medium at 2700c.

Moistening the grain to 19% and equilibrated for 24 hrs.g g q

Conditioned ragi samples (20 g) were puffed in an iron frying pan using fine sand as heat exchange medium.

Popping without sand Popping with sand

Page 13: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

Difference between Fully popped and Half popped

Page 14: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

RESULTS

Page 15: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

Table 1. Range and mean for popping percent in finger millet varieties.

l l lParameter Complete popping (%)

Partial popping (%)

Total popping (%)

Range 4.7‐ 65 8.7‐ 45.2 18.6‐ 88.2

Mean 31 7 22 5 54 2Mean 31.7 22.5 54.2

SEm  1.4 1.4 1.9

CD @ 5 % 3.8 3.9 5.3

CV (%) 7.6 11.1 6.2

Page 16: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

Fi 1 F di ib i f i i f I i i l i iFig 1. Frequency distribution of varieties for Initial grain moisture content

Page 17: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

Fig. 2. Relationship between initial grain moisture content and popping percent

Page 18: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

Fig. 3. Relationship between initial grain moisture content and popping percenti l t d i ti (hi h d l i i ti )in selected varieties (high and low popping varieties)

Page 19: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

Fig 4 Frequency distribution of varieties for poppingFig 4. Frequency distribution of varieties for popping

Page 20: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

High popping varieties Low popping varieties

Plate 1. Varieties with high and low popping varieties

Page 21: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

Seed coat colour and Popping

Table 2. Comparison of popping between brown and whiteseeded varieties of finger milletseeded varieties of finger millet

Mean Popping %Seed colour

No. of varieties

Mean Popping %Range for total popping %

Partial Complete Total 

White 8 16.8 17.7 34.5 17.5 – 55.3

Brown  78 22.7 33.0 55.7 18.6 – 88.2

Page 22: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

Summaryy(i) Initial grain moisture content is not a limiting factor in the process of

popping,p pp g

(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 ) Th b d d i ti b tt f i d(iv) The brown seeded varieties are better for popping and

(v) It is interesting to note that, GPU-66 (72.4%) has high popping percent,hich is d i d f m th p nt f GPU 28 (56 9%) nd PR 202which is derived from the parentage of GPU-28 (56.9%) and PR-202

(78.8%) indicates the heritability of popping character.

Page 23: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

Food products prepared from popped ragi Ragi Upma Ragi Laddu

Ragi Dosa

Page 24: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

ACKNOWLEDGEMENT

A thA th t f lt f l tt thth IDRCIDRC DHANDHAN f d tif d ti M d iM d i ffAuthorsAuthors areare gratefulgrateful toto thethe IDRC,IDRC, DHANDHAN foundation,foundation, MaduraiMadurai forfor

fundingfunding underunder RESMISARESMISA projectproject ((20102010 -- 20142014)) withwith aa specialspecial thanksthanks

toto MrMr KarthikeyanKarthikeyan ProgrammeProgramme leaderleader RESMISARESMISA projectproject AuthorsAuthors arearetoto MrMr.. KarthikeyanKarthikeyan,, ProgrammeProgramme leader,leader, RESMISARESMISA projectproject.. AuthorsAuthors areare

alsoalso thankfulthankful toto MrsMrs.. DhruvaDhruva shreeshree forfor havinghaving initiatedinitiated thethe workwork..

Page 25: Superior Popping Varieties in Finger Millet-Dr. Jayalakshmi · Popping of grain samples (Malleshi and Desikachar, 1981): Oppfpppgfg gptimal conditions for popping of ragi were moistening

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