This is a complete project materials for download on Production of fingermillet Pap with Coconut Milk Used as Weaning Food in Children
ABSTRACT
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The study on finger millet pap with coconut as a weaning food was carried out, two sample weaning food pap were 70% finger millet 30% coconut as sample A. and 100% finger millet as sample B. were produced. The samples were subjected to sensory evolution using 9-point hedonic scale, the result of statistical analysis of t-taste ranged from 7.8 to 7.2,for color 8.2 to 7.8, for for texture 8.3 to 7.1, while for overall acceptability range 8.1 to 7.4.
There was no significance difference in taste and flavor while there is significance difference in overall acceptability and color at 5% level of significance. It was observed that sample A which is pap production from finger millet and coconut was more accepted than sample B. which is pap from 100% finger millet. Therefore sample A could be recommended for infants as weaning food.
CHAPTER ONE
1.0 Introduction
Utilization of Wholegrain cereals in food formulations is increasing worldwide, since they are rich sources of phytochemicals and dietary fiber which offer several health benefits. Millets are important crops in semiarid and tropical regions of the world due to their resistance to pests and diseases, short growing season, and productivity under hardy and drought conditions when major cereals cannot be relied upon to provide sustainable yields.
Millets are underutilized in many developed countries. There is an immense potential to process millet grains into value-added foods and beverages in developing countries. Furthermore, millets, as they do not contain gluten and hence are advisable for celiac patients (Chandrasekara et al, 2010)
Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Unlike cow’s milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance. It is a popular choice with vegans and makes a great base for smoothies, milkshakes or as a dairy alternative in baking.
Coconuts are one of those foods that oscillate between the ‘good’ food and ‘bad’ food camps. Coconut milk, especially the lower fat variety, can be used in moderation (1-2 times per week). However, The British Heart Foundationrecommend avoiding the used.
Coconuts contain significant amounts of fat, but unlike other nuts, they provide fat that is mostly in the form of medium chain saturated fatty acids (MCFAs) in particular, one called lauric acid. Lauric acid is converted in the body into a highly beneficial compound called monolaurin, an antiviral and antibacterial that destroys a wide variety of disease causing organisms.
It is therefore now thought that consumption of coconut milk may help protect the body from infections and viruses. MCFAs are rapidly metabolised into energy in the liver. It is thought that unlike other saturated fats, MCFAs are used up more quickly by the body and are less likely to be stored as fat. This does not exempt them from contributing to heart disease – they are still a fat – but they have a different effect than saturated fats.
The link between excessive consumption of dietary saturated fats and coronary heart disease (CHD) is well established. Because of coconut milk’s high content of saturated fatty acids, it is still seen as a food that should be consumed in moderation.
The growing public awareness of nutrition and health care research substantiates the potential of phytochemicals such as polyphenols and dietary fiber on their health beneficial properties. Hence, there is in need to identify newer sources of neutraceuticals and other natural and nutritional materials with the desirable functional characteristics.
Finger millet (Eleusine coracana), one of the minor cereals, is known for several health benefits and some of the health benefits are attributed to its polyphenol and dietary fiber contents. It is an important staple food in India for people of low income groups. Nutritionally, its importance is well recognised because of its high content of calcium (0.38%), dietary fiber (18%) and phenolic compounds (0.3–3%). They are also recognized for their health beneficial effects, such as anti-diabetic, anti-tumerogenic, atherosclerogenic effects, antioxidant and antimicrobial properties.
This review deals with the nature of polyphenols and dietary fiber of finger millet and their role with respect to the health benefits associated with millet. The incidence of diabetes and obesity are increasing in an exponential manner globally and to combat them, a raise in demand for food containing complex carbohydrates with higher levels of dietary fiber and health beneficial phytochemicals has been in demand (Shobana et al. 2007).
Fortification of diets with food materials rich in phenolic acids was shown to impart antimutagenic, antiglycemic, and antioxidative properties, and this can be exploited in developing health foods (Friedman 1997).
Since the millets are normally prepared from the whole meal, the dietary fiber, minerals, phenolics and vitamins concentrated in the outer layer of the grain or the seed coat form the part of the food and offer their nutritional and health benefits (Antony et al. 1996).
In case the millet is processed to separate out the seed coat matter as is normally done in millet malting and milling ( Malleshi, 2003).
Finger millet contains about 5–8% protein, 1–2% ether extractives, 65–75% carbohydrates, 15–20% dietary fiber and 2.5–3.5% minerals (Chethan and Malleshi 2007). It has the highest calcium content among all cereals (344 mg/100 g).
However, the millet also contains phytates (0.48%), polyphenols, tannins (0.61%), trypsin inhibitory factors, and dietary fiber, which were once considered as “anti nutrients” due to their metal chelating and enzyme inhibition activities (Thompson 1993) but nowadays they are termed as neutraceuticals.
The seed coat of the millet is an edible component of the kernel and is a rich source of phytochemicals, such as dietary fiber and polyphenols (0.2–3.0%) (Hadimani and Malleshi 1993).
It is now established that phytates, polyphenols and tannins can contribute to antioxidant activity of the millet foods, which is an important factor in health, aging and metabolic diseases (Bravo, 1998).
1.1 Aims and Objectives
Production of finger millet pap with coconut milk used as weaning food in children.
1.2 Specific objectives
To produce finger millet pap with coconut milk.
To carry out sensory evaluation on the products for general acceptability.
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