ABSTRACT

The purpose of this investigation was to develop proso millet based ready to drink protein rich mix. The physical and functional properties of processed proso millet flour revealed that the bulk density, water absorption capacity, oil absorption capacity, swelling power and solubility was 0.79g/ml,72.14 ml/100g, 65.23ml/100g, 4.51g/g and 16.27 per cent respectively. The physical and functional properties of proso millet based ready to drink protein rich mix showed bulk density and tapped density was 0.77g/ml and 0.56g/ml respectively. The water absorption capacity, oil absorption capacity, swelling power and solubility was 140.87ml/100g, 120.04 ml/100g, 4.37g/g and 24.67 per cent respectively. The final gelatinization time, gelatinization time, hot paste viscosity, cold paste viscosity and per cent sag was 78.31, 780 seconds, 9.28 cP,11.23 cP and 12.24 per cent respectively. Proximate composition of proso millet based ready to drink protein rich mix showed moisture, protein, fat, ash, crude fiber, carbohydrate and energy 7.84, 28.36, 1.88, 2.61, 3.38, 55.93 per cent and 354 Kcal respectively. The in vitro protein digestibility was 90.24 per cent respectively. Calcium, iron, zinc, copper and manganese were 261.13, 5.36, 1.78, 0.93 and 0.47mg100g respectively. The amount per serving of ready mix reconstituted with 30g in 300ml of hot water provides 106kcal of calories, 8.50g of protein, 16.77g of carbohydrate, 0.56g of fat, 0.78g of ash and 1.43g of fiber respectively. Total phenolic content, tannins, DPPH radical scavenging activity, phytic acid and oxalic acid showed 225.83mg/GAE/100g, 0.16g/100g, 87.58 per cent, 32.25mg and 7.37mg/100g respectively. The mix was stored upto 180 days in multilayered nylon pouch, MAP and vacuum packaging without any deterioration in organoleptic properties, moisture content, free fatty acid content and microbial load.