BUNDELKHAND UNVERSITY JHANSI

Institute of food science & technology

2020-2022

SUBMITTED TO-:

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DR. D.K. BHATT

(ADVISOR)

SUBMITTED BY-:

PRAMOD SAHU

M.SC (FST) 4^TH SEM

ROLL NO.201155081025

Title – Study On Malted Ragi And Bajra Flour To Develop

Muffin For A Diabitic Patients

INTRODUCTION

Consumer today wants easy to prepared or ready to eat foods, which are not only tasty but also nutritious. In the past several years, consumption of bakery product is increasing day by day but the use of refined flour in the bakery product as the prime ingredient with its high calories content and less nutritive value has led the use of composite flour to prepare nutritious bakery product. Millets are the oldest food known to human being. They are highly nutritious and easily digestible grains available in the world. Apart from health benefits, millets are good source of energy, protein, vitamins and minerals. Besides this, these crops also contain biological active compounds including tannins, phenols, anthocyanin, flavonoids which has been linked with potential antioxidant activity.

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OBJECTIVE:

1.To estimate nutritional quality of finger millet and pearl millet flour and products.

2. To formulate composite mixes for development of products by incorporating malted pearl flour at different levels with finger millet.

3 . To develop the evaluate the products organoleptically for acceptability

4. To conduct the storage stability of the products.

Why malted bajra and ragi muffins?

Usually refined wheat flour is prime ingredient in the preparation of muffins but it has following drawbacks;

• Refined wheat flour has carbs and no fiber which make it bad for consumption for diabetic patient.
• Results in early puberty, obesity diabetes and increase in risk of causing heart attack.
• High intake in our diet results in high levels of cholesterol and triglycerides.
• Leads to peptic ulcer and gall bladder disease like gall stones formed from cholesterol.
• Therefore, omitting the use refined flour and replacing it with malted bajra and ragi flour will results in highly nutritious muffins.

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Celiac diease (CD) which is a gluten sensitive inflammatory disorder of the small intestine,also known as gluten intolerance, affects genetically predisposed individuals when they ingest gluten protein from wheat, barley and rye. CD results due to an intolerance to gliadin and glutenin proteins .In 2006.Celiac disease is an autoimmune disease that’s triggered by consuming gluten and results in damage to the small intestine.

When a person with celiac disease eats gluten, the immune system sees gluten as a threat and mounts an attack. However, it ends up damaging the villi of the intestines, which help to digest food. Damaged villi make it nearly impossible for the body to absorb nutrients, leading to malnourishment and a host of other issues.

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COUNTRY PRODUCTION 1000MT(2022)

INDIA 12500

NIGER 3400

CHINA 2700

NIGERIA 2000

MALI 1800

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Nutritional value of pearl millet: (per 100 g)

Nutrients Unmalted Malted

Protein 12g 12 g

Water 8.65 g 8.65g

Fiber 8.5 g 1 g

Calcium 8 mg 40 mg

Phosphorus 285 mg 300 mg

Iron 3 mg 10 mg

There is reduction in carbohydrates during germination, contributes to a decrease in energy value of flour. But carbohydrates of malted pearl millet would be more available than that of non-germinated grains. Fat content also reduces due to malting which improves palatability

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Nutritional value of finger millet:

Nutrients Unmalted Malted

Carbohydrates 76.51 g 76.18 g

Protein 7.52 g 7.60 g

Moisture 12.67 g 12.67 g

Fat 1.08 g 1.14 g

Calcium 359.4 mg 429.8 mg

Phosphorus 284.3 mg 305 mg

Iron 13.7 mg 12.4 mg

Fiber 3.62 g 3.80 g

Finger millet is high in micro nutrients such as iron, vitamins and calcium but bioavailability of iron is quite low due to the presence of polyphenols in bran fraction. That's why we do processing like germination and malting to reduce the number of inhibitors and improves its utilization. (Mushtari Begum J et. At 2016) Malting of finger millet improves its digestibility sensory and nutritional quality as well as pronounced effect in the lowering antinutrients (Anuradha D et al,2010). There is almost no change in carbohydrate and moisture and also slight increase in fat content.

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Health benefits of bajra and ragi muffins:

• Gluten free muffins helpful for normal and celiac disease patient.
• High dietary fiber relieves the problem of constipation and reduce cholesterol.
• Due to high calcium content in ragi helpful for lactating and pregnant ladies.
• Improved digestibility and availability of the nutrients due to malting.

Procurement of raw materials

Good quality raw materials like bajra [pearl] and ragi [finger millets] were procured from the local market, Jhansi. The grains were cleaned and subjected to sensory evaluation.

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• PROCESSING OF RAW MATERIAL

Malting Finger millet and pearl millet was prepared according to the method given by Pathirana et al. (1983) with slight modifications. Finger millet and pearl millet grains were steeped for 18 h at room temperature and allowed to sprout for 24 hours by tying in muslin cloth. Grains were dehydrated for 4-5 hours at 60°C in tray drier. Further rootlets of grains were removed and powdered to obtain flour for later usage. Germination, Germinated finger millet and pearl millet was prepared by the method given in Srilakshmi (2003).

• PREPRATION OF RAGI AND BAJRA FLOUR

Malted dried ragi and bajra were grinded with the help of grinder. The malted millets were powdered in the laboratory pulverized to a fineness that 90% of the powder passes through the sieve. The flour obtained was shield in a plastic container and stored at ambient condition for further processing.

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• BENEFITS OF MALTED FINGER MILLET AND PEARL FLOUR
• Help in Losing Weight
• Promotes Blood-Glucose Management
• Aids Battle Against Anaemia
• Strengthens Bone Structure
• Diabetes
• Eases Digestion
• Heart Healthy
• Pregnancy Food

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���� �������������������������������������������� Manufacturing of muffin�Pearl millet and finger millet powder�  �Sieve the flour twice with baking powder and kept it aside� � �Break the egg and separate the yolk from albumin� � �Mix sugar and butter to form cream� � �Mix cream mixture with beaten egg yolk �� �Mix the flour and beaten egg white alternatively�by cut and fold method� ��Add essence to the mixture� � �Pour the batter into the prepared muffin molds� ��Bake at 170^o C for about 22 minutes till firm to touch�

Proximate composition -:

This work was carried out for the prepration of standard quantity of different muffin formulation with different proportion of sugar and butter in muffin. As muffin is a product widely flavoured and consume by general population as a healthy breakfast food.

SENSORY EVALUATION:

The product was then sensory evaluated by students, then we selected one of the variations is sample 4 which has also best quality acceptance.

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CONCLUSION –:

The muffins prepared with the combination of malted pearl and finger millet were rich in phosphorus, calcium and iron. The muffins prepared with malted millet flour had higher mineral and fiber content than the refined flour. Hence the muffins prepared by malted millet flour will be beneficial to growing children, teenagers, pregnant women lactating women, and anaemic patients. After observing all the parameters, we conclude that malted bajra and ragi muffins have better shelf life than refined wheat flour muffins.

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THANK YOU