Nutritive value of malted flours of finger millet genotypes and their use in the preparation of Burfi

Authors
Kumari, S Srivastava, S
Citation
S. Kumari et S. Srivastava, Nutritive value of malted flours of finger millet genotypes and their use in the preparation of Burfi, J FD SCI M, 37(4), 2000, pp. 419-422
Citations number
20
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
00221155 → ACNP
Volume
37
Issue
4
Year of publication
2000
Pages
419 - 422
Database
ISI
SICI code
0022-1155(200007/08)37:4<419:NVOMFO>2.0.ZU;2-3
Abstract
Five finger millet genotypes viz., 'PES-400', 'PES-176', 'PES-110', 'PRES-4 ' and 'PRES-5' were malted. Malting of finger millet resulted in significan t changes in nutrient composition, neutral detergent fibre, crude fat and v itamin C. Calcium, iron, zinc and vitamin C ranged from 516.00 to 596.00, 8 .26 to 15.10. 1.66 to 2.22 and 5.08 to 8.74 mg/100 g. respectively in malte d flour of finger miller genotypes. Results of sensory evaluation of burfi prepared from malted finger millet flour showed that the overall acceptabil ity scores of all the genotypes ranged from fair to good as rated by the pa nelists.