DEVELOPMENT OF MILLET MILK BEVERAGE USING COOKING TECHNIQUE FOR ENHANCED NUTRITIONP. Hemasankari, B. Dayakar Rao, V.M. Malathi, R. Venkateshwarlu, M. Sujatha and C.V. RathnavathiAbstract Millets especially minor millets gains value in the market by way of converting into value added products that otherwise fetches low value in the domestic market hence value added products is a must in millets and one such is millet based milk and its nutritional significance that combined with other grains or legumes or oilseeds fetches a balanced nutritional diet for all stages of growth in human beings as well as diseased and age old related problems. Present study attempts to develop plant based milk from the underutilized nutricereals, the millets. Different combination of millets viz. S1, foxtail and little, S2, proso and little, S3, bajra and proso, S4, sorghum and foxtail, S5, foxtail and proso, S6, sorghum and little, S7. sorghum and ragi, S8, ragi and little, S9, bajra and little, S10, bajra and ragi, S11, ragi and proso, S12 ragi and foxtail, S13, sorghum and bajra, S14, sorghum and proso and S15, bajra and foxtail millet were used in the study. 50g of the above mentioned millet combinations were taken, soaked overnight, cooked, grinded and the milk was extracted. The pH of the extract ranged between 4.75-5.76 with minimum value in S9, maximum in S8. The range of total soluble solids was 7.18-9.46%. The density of millet milk ranged between 0.72-0.95g/cc. The dehydrated milk milk powder was evaluated for nutritional parameters, the fat content as determined by soxhlet extraction ranged from 0.40 -1.40% and the protein content ranged from 9.54-14.22%. The ash content ranged from 0.67-1.87%. The iron content varied from 35.49 to 86.14 mg/100g and the zinc content ranged between 18.78 to 33.99 mg/100g. The study shows that millet based milk can be used to increase diversity in millet based diets. Moreover, value added products can be developed from millets in future to cater to niche segments. |