Acceptability of Millet Mix Based Recipes and their Iron Bioavailability

Abstract

Objectives: This study aims to use the underutilised millets that are drought resistant, less water intensive but highly nutritious to address this problem. Methods: Pearl (Pennisetum glaucum), Finger (Eleusine coracona), & Barnyard Millet (Echinochloa spp) were used to formulate M-A (40, 20, 40), MM-B (40, 15, 45) and MM-C (45, 10, 45), analysed for nutrient content & incorporated in Onion pakoda & Kara Sev at 10, 15 and 20%. Mixes were made into porridges. Organoleptic evaluation was done on a five point scale. Iron bioavailability was determined. Results: Millet mixes A, B and C had 436, 430, 455 kcal respectively. The protein (14.2 gm%), minerals (2.8 gm%) and fibre (1.2 gm%) content of millet mix- C were highe. The calcium and iron content of MM-A, B and C was 64 & 5.12, 61.2 & 5.0 and 124 & 6.0 mg/gm% respectively. Porridge made with MM-B was highly acceptable (83%) with 75 Kcal, 2.99 g of protein and 3.247 mg of Iron per 100 gm .Onion Pakoda (90%) and Kara Sev (82%)  with 20% MM-A were best acceptable. Energy, Protein & Iron content of Onion Pakoda and Kara Sev were 410 & 520 kcal, 7.46 & 9.05 gm% & 2.33 & 3.76 mg/gm%. Porridge, Sev and Onion Pakoda had 8.79, 16.15 and 23.91% acid ionisable iron& 20.03, 34.78 and 35.27% of acid ionisable iron & 20.03, 34.78 and 35.27% of acid soluble iron. Conclusions: Millet mixes can be used in traditional Indian foods to increase their iron content.