Value Addition and Process Standardization of Nutri-Rich Ragi (Eleusine Corocana) Products
CENTRAL ASIAN JOURNAL OF MEDICAL AND NATURAL SCIENCE, 4 (3):
967-972 (June 2023)Abstract
Finger millet is in food use since time immemorial and large number of traditional food preparations is in practice in the rural areas (predominantly tribal areas), particularly in the production catchments. Finger millet also known as ragi in India is one of the important cereals occupies highest area under cultivation among the small millets. Finger millet is comparable to rice with regard to protein (6-8%) and fat (1-2%) and is superior to rice and wheat with respect to mineral and micronutrient contents. It is a major source of dietary carbohydrates for a large section of society. However, its utilization in the daily dietary at present is largely restricted to rural areas/tribal areas only. Unavailability of products to the taste of urban community is the main reason. Processing the finger millet using traditional as well as modern techniques for the development of value added and convenient food products would be the possible solution for its promotion and enhancement of consumption, nutritional status and thereby increasing profitability and better livelihood to the tribal community. In present investigation, Ragi laddoo, Ragi Halwa and Weaning food were prepared from it by mixing other cereals in definite proportions. Several packaging materials were used of which Low density polyethylene pouch was found to be the best packaging material as compared to other packaging materials for storage of instant mixes (halwa mix and weaning food mix) up to 90 days. Polypropylene pouches for storage of ragi formulated laddoo were found to be the best as compared to other packaging materials up to 90 days at ambient condition without any nutritional losses.