Utilization of Cereals and Millets for Nutritious Rich Food Products

The present research entitled "Utilization of Cereals and Millets for Nutritious Rich Food Products" was undertaken to develop nutrition-rich food in which anti-oxidants and phenolic compounds, rich fiber content, vitamins, minerals, amino acids, and nutritional benefits of health. They fight against cardiovascular diseases, diabetes, obesity, and cancer, and reduce inflammation. Products like black rice, foxtail millets, and moringa leaves are utilized through baked products where the amount of nutritive value remains almost the same when compared with steamed or cooked and gives good color, and texture, and maintains its shelf life for many days. As in this experiment, the products like bread, muffins, and cookies are chosen for the preparation which helps every age group like to eat. The research was conducted during the year 2020 in the Food lab of the Department of Food Nutrition and public health, Ethelind College of Home Science, Sam Higginbottom University of Agriculture. Technology and Sciences, Prayagraj, U.P., India. A close-ended Evaluation schedule was prepared to evaluate the developed product prepared in the university lab. Data were analyzed using suitable statistical tools i.e. Analysis of variance (Two-way ANOVA or Two-way classification) technique. A significant difference between the treatments was determined by using the CD (Critical Difference) test. The test was performed for comparing the difference in the nutritional content between control and best treatment of the developed food products. Based on the findings, it is concluded that the black rice flour, foxtail millet flour, and moringa leaves powder enhance the nutritive value of “Bread, Cookies and Muffins”. Sensory evaluation of prepared products T2 (25:15:2:58) was highly acceptable. Nutritionally, it was found that the nutrient content of best treatment T2 of the three products, was significantly higher with regards to energy, protein, fat, carbohydrate, fiber, calcium, iron, and activity as compared to the control T0. The cost was increased marginally in all treatment of prepared products comparatively control. The cost of the prepared product per 100 gm of raw ingredient for “Bread” ranged from Rs. 30 to Rs. 35, “Cookies” from Rs. 25 to Rs. 35, and “Muffins” from Rs. 30 to Rs. 40.