Contemporary Research in India (ISSN ): Vol. 7: Issue: 4 December, 2017

Transcription

1 DEVELOPMENT AND NUTRITIONAL STUDIES ON BARNYARD MILLET BASED VERMICELLI INCORPORATED WITH BRAHMI S.Chandraprabha 1 (M Sc Student), Dr. Sharon C. L. 2 Ph.D., Dr. Seeja Thomachan Panjikkaran 2 Ph.D. and Dr. Aneena E. R. 2 Ph.D. 1 M Sc Community Science (Food Science & Nutrition), Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, KAU P.O. 2 Assistant Professor, Department of Community Science, College of Horticulture, Kerala Agricultural University, Vellanikkara, KAU P.O. Received: 21/11/2017 Edited: 28/11/2017 Accepted: 25/12/2017 Abstract: The demand for food with health benefits beyond their basic nutrition is increasing worldwide. Barnyard millet (Echinochloa frumentacea) is an important minor millet with excellent nutritional properties. They are rich in fibre, calcium, iron, B vitamins and antioxidants. They are considered as a functional food crop which has a potential to be included in normal and therapeutic diet formulations. Now a days, value added products are prepared by incorporating several functional ingredients to satisfy the needs of health conscious consumers. So, the present work was undertaken to develop barnyard millet based vermicelli incorporated with Brahmi. Based on the organoleptic evaluation, mean score was high for vermicelli and uppuma prepared with 40% germinated barnyard millet flour, 59.5 % whole wheat flour and 0.5% Brahmi. The mean score of overall acceptability of barnyard millet based brahmi vermicelli and uppuma was 8.02 and The nutritive value of best selected barnyard millet based vermicelli incorporated with Brahmi was observed to have moisture (7.70%), protein (7.96 g/100g), fat (2.09 g/100g) and fibre (3.92 g/100g). The formulated vermicelli had a carbohydrate content of g/100g with a low calorific value of Kcal/100g. The vermicelli was rich in calcium content of mg/100g and iron content of mg/100g. The bacterial count of formulated vermicelli increased on storage with a variation of 0.02 x 10 6 cfu/g to 0.46 x 10 6 cfu/g. The fungi count was not detected upto second months of storage whereas it was observed as 0.13 x 10 3 cfu/g during fourth month of storage. There was no yeast throughout the storage period. The formulated product was shelf stable upto four months of storage. Keywords: Barnyard millet, Brahmi, vermicelli, organoleptic evaluation, nutritive value. Introduction Millets are the crop of food security, health and nutritional security and their consumption can reduce malnutrition and major mineral deficiency in poor sections of the Indian community. Millets are considered as superior grains with functional properties to treats various life style diseases. Based on grain size, they are the classified as major and minor millet [1]. Major millets comprises of sorghum and pearl millet. Minor millets consist of finger millet, kodo millet, proso millet, foxtail millet, little millet and barnyard millet. Barnyard millet (Echinochloa frumentacea) is an underutilised grain commonly named as Japanese barnyard millet, sanwan, sawa, shama, samu, sanwa, kuthiravaali and kavadapullu. They are a good source of dietary fibre, micronutrients and nutraceutical components. Barnyard millet can be considered as a functional food which has a beneficial effect towards human health [2]. They consist of highly digestible protein and slowly digestible carbohydrates which delays the absorption of glucose. Hence, they are recommended to diabetic and obese patients [3]. Barnyard millet is four times higher in fat content and seven times richer in minerals as compared to wheat and two times richer in calcium content as compared to rice [4]. In India, barnyard millet production was 1.65 lakh tonnes and the highest share was contributed by Uttarakhand (0.91 lakh tonnes) followed by Arunachal Pradesh (0.16 lakh tonnes), Nagaland (0.14 lakh tonnes), Madhya Pradesh (0.12 lakh UGC Approved Journal (Sr. no Journal no ) / NAAS Score 2017:

2 tonnes), Uttar Pradesh (0.07 lakh tonnes) and Tamil Nadu (0.03 lakh tonnes) [4]. Barnyard millet is the hardiest millet which can withstand extreme climatic conditions but they are used in limited quantity in our diet, which may be due to the difficult processing techniques. Development of suitable processing methods and product development is an important way to promote millets in India. Vermicelli is a popular extruded product consumed by a wide range of population due to its convenience, shelf life and low cost. Vermicelli is commonly made from refined wheat flour. The millet flours can be successfully incorporated for the preparation of extruded products like vermicelli as it supplements additional good amount of protein and fibre to human body [5]. Currently consumer s interest has aroused towards functional ingredients incorporated value added products to improve their nutritional and health status. Brahmi (Bacopa monnieri), a medicinal plant contains several functional properties can effectively be used to cure gastrointestinal disorders, convulsions, improve brain function (memory and intellect), skin allergy, pyrexia and relieve pain [6]. The presence of bioactive components like bacosides and bacopaside in Brahmi is effective to improve cognitive functions. Hence, the present study was proposed to formulate barnyard millet based vermicelli by incorporating Brahmi. The barnyard millet based vermicelli incorporated with Brahmi were compared with refined wheat vermicelli (control) based on the organoleptic and nutritional qualities. Objective of the study 1. To develop barnyard millet based vermicelli and uppuma incorporated with Brahmi 2. To evaluate sensory parameters of the barnyard millet based vermicelli and uppuma incorporated with Brahmi 3. To evaluate the nutritional qualities of the vermicelli for a period of four months. 4. To carry out microbial enumeration of the barnyard millet based vermicelli incorporated with Brahmi during storage. Materials and methods 1. Procurement of raw materials The barnyard millet was procured from the farmers of Pollachi in Tamil Nadu. The other ingredients like whole wheat flour was purchased from the local market of Thrissur and Brahmi leaves were collected from the Department of Medicinal and Aromatic Plants, Kerala Agricultural University, Vellanikkara, Thrissur 2. Preparation of raw materials The barnyard millet was soaked in water for 10 hours and germinated for 24 hours. The seeds were devegetated to remove rootlets, powdered and sieved to obtain an uniform flour. Brahmi leaves were dried, powdered and sieved to acquire a uniform fine powder. 3. Preparation of barnyard millet based vermicelli incorporated with Brahmi Millet based vermicelli was prepared (T 1 to T 10 ) in different combination as detailed in Table 1. Treatment T 0 refined wheat flour, served as control. Table 1: Treatments for the preparation of Brahmi incorporated barnyard vermicelli Treatments T 0 T 1 T 2 T 3 T 4 T 5 T 6 T 7 T 8 T 9 T 10 Combinations Control (100% Refined wheat flour) 80% GBM + 19% WWF + 1% B 80% GBM % WWF+ 0.5% B 70%G BM + 29% WWF + 1% B 70% GBM % WWF + 0.5% B 60% GBM + 39% WWF + 1% B 60% GBM % WWF + 0.5% B 50% GBM + 49% WWF + 1% B 50% GBM % WWF + 0.5% B 40% GBM + 59% WWF + 1% B 40% GBM % WWF + 0.5% B (GBM Germinated barnyard millet flour, WWF Whole wheat flour, B Brahmi leave powder) UGC Approved Journal (Sr. no Journal no ) / NAAS Score 2017:

3 4. Sensory evaluation of barnyard vermicelli and uppuma incorporated with Brahmi A panel of 15 judges was selected using triangle test. The sensory evaluation for the barnyard millet vermicelli and uppuma incorporated with Brahmi were carried out for the sensory parameters like appearance, colour, flavour, taste, texture and overall acceptability using nine point hedonic scale by the selected judges [7]. 5. Nutritional qualities of barnyard vermicelli incorporated with Brahmi The nutritive qualities like moisture [8], protein, fat, carbohydrate, energy, fibre [9], calcium and iron [10] of Brahmi incorporated barnyard millet based vermicelli was determined initially and during the second and fourth month of storage. 6. Microbial enumeration of barnyard vermicelli incorporated with Brahmi The microbial population present in the vermicelli sample were estimated using serial dilution plate count method [11]. The microbial analysis were carried out in vermicelli initially and during the second and fourth month of storage. 7. Statistical analysis The statistical analysis was carried out for the mean score obtained from sensory evaluation. The best treatment was identified from the interpretation of Kendall s Coefficient of Concordance (W). Nutritional qualities of vermicelli during storage was analysed based on relative change over the previous month of storage. Results and discussion Sensory evaluation The sensory evaluation of barnyard millet based vermicelli incorporated with Brahmi showed that, treatment T 10 have a maximum mean score of 8.04 (9.40) for appearance, 7.97 (9.00) for colour, 7.91 (9.13) for flavour, 8.06 (9.73) for texture, 8.06 (9.77) for taste and 8.02 (9.77) for overall acceptability (Table 2). On comparing with control vermicelli barnyard millet based vermicelli obtained a lower mean score. A similar finding showed that barnyard millet vermicelli formulated with a combination of 45% barnyard millet flour, 45% refined wheat flour and 10% defatted soya flour was highly acceptable with a mean score of 7.82 [12]. Brahmi incorporated barnyard millet based uppuma was prepared with various treatments of vermicelli along with control. The organoleptic evaluation result revealed that among the Brahmi incorporated uppuma, treatment T 10 was highly acceptable with a mean score and mean rank score of 7.95 and 9.60 (appearance), 7.95 and 9.40 (colour), 7.77 and 9.43 (flavour), 7.84 and 9.13 (texture), 8.13 and 9.73 (taste) and 8.22 and 9.80 (overall acceptability) respectively. The Kendall s value show a significant agreement among the jugdes in all the sensory parameters of Brahmi incorporated barnyard vermicelli and uppuma. Bacopa monnieri contains active components like saponins and bacosidea which contribute bitter taste to the products [13]. Brahmi extract of 400 to 500mg can be consumed per day to enhance memory power. In the present study, the product was highly acceptable with Brahmi at a level of 0.5g. The herbal biscuit formulated with 0.5g of Brahmi, lemon grass and shilajit incorporated in composite mix were highly acceptable with a mean score of 8.35 in terms of overall acceptability [14]. Table 2: Mean scores for organoleptic evaluation of barnyard vermicelli incorporated with Brahmi Treatments Sensory Attributes Appearance Colour Flavour Texture Taste Overall acceptability T (10.73) (10.50) (9.53) (9.30) (10.30) (10.57) T (2.63) (3.27) (4.07) (3.40) (3.40) (3.93) T (2.20) (2.90) (3.93) (3.30) (2.13) (3.27) UGC Approved Journal (Sr. no Journal no ) / NAAS Score 2017:

4 T (3.70) T (3.03) T (4.17) T (5.53) T (7.00) T (8.27) T (9.33) T (9.40) 6.66 (4.23) 6.44 (2.80) 6.66 (3.10) 7.17 (6.00) 7.26 (6.73) 7.82 (8.63) 7.91 (8.83) 7.97 (9.00) 6.77 (4.40) 6.62 (2.53) 6.73 (3.93) 7.08 (5.47) 7.08 (5.67) 7.68 (8.53) 7.82 (8.80) 7.91 (9.13) 6.22 (4.63) 6.11 (3.20) 6.62 (5.23) 6.97 (5.97) 6.91 (5.23) 7.68 (8.30) 7.77 (8.10) 8.06 (9.73) 6.02 (2.63) 6.37 (4.10) 6.51 (4.83) 6.95 (5.57) 7.15 (6.57) 7.51 (8.20) 7.64 (8.50) 8.06 (9.77) 6.11 (2.87) 6.44 (3.93) 6.35 (5.30) 6.86 (5.67) 6.93 (5.23) 7.55 (7.77) 7.86 (9.10) 8.02 (9.77) Kendalls W.822**.805**.645**.609**.772**.738** Value in parentheses is mean rank score based on Kendall s W ** - Significant at 1% level Table 3: Mean scores for organoleptic evaluation of barnyard uppuma incorporated with Brahmi Treatments Sensory Attributes Appearance Colour Flavour Texture Taste Overall acceptability T (10.80) (10.57) (10.83) (10.43) (10.43) (9.93) T (2.37) (3.43) (3.02) (2.30) (2.27) (2.77) T (2.53) (2.13) (2.90) (2.57) (1.93) (2.77) T (3.30) (2.90) (2.10) (2.73) (2.80) (2.40) T (4.30) (3.77) (3.70) (3.43) (3.70) (4.17) T (5.10) (5.10) (6.07) (5.76) (4.96) (4.80) T (5.57) (4.83) (4.97) (4.83) (5.57) (5.70) T (6.10) (6.27) (6.77) (7.33) (7.57) (5.87) T (7.80) (8.57) (7.37) (8.30) (8.20) (8.33) T (9.53) (9.33) (8.67) (9.03) (8.90) (9.47) T (9.60) (9.40) (9.43) (9.13) (9.73) (9.80) Kendalls W.900**.809**.800**.855**.898**.812** Value in parentheses is mean rank score based on Kendall s W ** Significant at 1% level Nutritive value Table 4: Nutritive value of barnyard millet vermicelli incorporated with Brahmi Barnyard millet Initial Second month Fourth month vermicelli (100 g -1) Moisture (%) (3.34)* 8.14 (2.38) Protein (g) (2.51) 7.52 (1.15) Fat (g) UGC Approved Journal (Sr. no Journal no ) / NAAS Score 2017:

5 3.01 (5.26) (9.59) Fibre (g) (1.15) (2.05) Carbohydrate (g) (0.52) (0.13) Energy (Kcal) (1.03) (4.26) Calcium (mg) (0.35) (1.24) Iron (mg) (8.07) (3.73) Figure in parentheses indicates per cent relative change over the previous month The result of Table 4 revealed that, moisture content was 7.70 per cent initially which increased to 8.14 per cent during fourth month. The formulated vermicelli obtained a protein (7.96 g/100g), fat (2.09 g/100g), fibre (3.92 g/100g) and carbohydrate (51.25 g/100g). The low calorific value was noticed in vermicelli of Kcal/ 100g. The formulated barnyard millet based vermicelli was rich in calcium and iron of mg/100g and mg/100g. The nutrients decreased on storage to 7.52g/100g (protein), 1.79 g/100g (fat), g/100g (carbohydrate), Kcal/100g (energy), 3.01 g/100g (fibre), mg/100g (calcium) and mg/100g (iron) on the fourth month. The nutritive value of barnyard millet vermicelli was found to have a moisture 8.10 per cent, fat 2.58 per cent and fibre 3.5 per cent [12]. A similar result was observed in [15], barnyard millet flakes with a carbohydrate content of g/100g, energy value of 277 Kcal/100g and iron content of mg/100g. The moisture content of the product increased on storage due to temperature, humidity and permeability of the packing material [16]. The protein, fat, fibre, carbohydrate decreased on storage may be due to the protein degradation, enzymatic activity of lipase and lipoxidase, degradation of polysaccharides and decomposition of complex molecule into simple sugars. The calorific value decreased on storage due to the direct influence of protein, carbohydrate and fat. Minerals like calcium and iron decreased on storage due to the utilisation of available nutrients by the microbes present in the formulated products [17]. Similarly, millet based vermicelli prepared with 50 per cent millet flour, 40 per cent whole wheat flour and 10 per cent soya flour showed improved sensory and nutritional qualities with a storage period of two months [5]. Microbial enumeration Table 5: Microbial enumeration of barnyard vermicelli incorporated with Brahmi Microbial population (cfu/g) Barnyard millet vermicelli incorporated with Brahmi Initial Second Fourth Bacteria (10 6 cfu/g) Fungi (10 3 cfu/g) ND ND 0.13 Yeast(10 3 cfu/g) ND ND ND The bacterial count present in barnyard millet vermicelli incorporated with Brahmi varied from 0.02 x 10 6 cfu/g (initially) to 0.46 x 10 6 cfu/g (during fourth month of storage). The fungal count was observed to be absent initially and during second month, it was found to be 0.13 x 10 3 cfu/g at fourth month of storage. There was no yeast count upto four month of storage. The microbial growth was within permissible limits may be due to low moisture content and, the presence of antimicrobial properties of the functional ingredient [18]. Conclusion UGC Approved Journal (Sr. no Journal no ) / NAAS Score 2017:

6 Millets are considered as nutricereals due to their nutritive and therapeutic qualities and can be utilised in preparation of a variety of value added product. In the present study, barnyard millet based vermicelli formulated with 40% germinated barnyard millet flour, 59.9% whole wheat flour and 0.5% Brahmi leaves powder was highly acceptable in sensory and nutritional qualities. Barnyard millet vermicelli was shelf stable without any deterioration upto four month of storage. The development of vermicelli with functional ingredients improved nutritional and sensory properties may be beneficial to improve human health. References 1. Riley, K. W., Gupta, S. C., Seetharam, A., and Mushonga, J. N Advanced Small Millets. Oxford and IBH publishers, New Delhi, India. 557p. 2. Chandrasekher, U Appropriate technology for utilization of nutrient dense local plant foods. Asian Cong. Nutr. 48: Veena, B Nutritional, functional and utilisation studies on barnyard millet. M.Sc. (Thesis). University of Agricultural Science, Dharwad. 70p. 4. Malleshi, N. G Processing of millets for food and industrial uses. In: Seetharam, S., Riley, K. W., and Harinarayana, G. (eds), Small Millets in Global Agriculture. Oxford and IBH Publishing Company, New Delhi, pp Ranganna, B., Ramya, K. G., Kalpana, B., and Veena R Development of small millet cold extruded products (vermicelli and pasta). Int. J. Agric. Eng. 7(2): Aguiar, S. and Borowski, T Neuropharmacological Review of the Nootropic Herb Bacopa monnieri. Rejuvenation Res. 16(4): Jellinek, G Sensory evaluation of food: Theory and practice. Ellis Horwood, Chichester, England, 596p. 8. A.O.A.C Official and Tentative Methods of Analysis (13 th Ed.). Association of Official Analytical Chemists, Washington. D. C, 1018p. 9. Sadasivam, S. and Manickam, A Biochemical Methods for Agricultural Sciences (8 th Ed.). Wiley Eastern Ltd, New Delhi, 223p. 10. Perkin-Elmer Analytical Methods for Atomic Absorption Spectrophotometry. Perkin- Elmer Corporation, USA, 114p. 11. Agarwal, G. P. and Hasiji, S. K Microorganisms in the Laboratory. Print House India Ltd, Lucknow, 155p. 12. Agrawal, D., Upadhyay, A., and Nayak, P. S Feasibility and acceptability of fortified vermicelli prepared from barnyard millet and defatted soy flour. Asian J. Home Sci. 8 (2): Singh, H. K. and Dhawan, B. N Neuropsychopharmacological effects of the ayurvedic nootropic Bacopa Monniera Linn. (Brahmi). Indian J. Pharmacol. 5: Zaker, A., Genitha, T.R., and Syed, K. A Standardization of recipe for preparation of herbal biscuit. Int. J. Processing Post Harvest Technol. 5(1): Takhellambam, R. D., Chimmad, B. V., and Prakasam, J. N Ready-to-cook millet flakes based on minor millets for modern Consumer. J. Food Sci. Technol. 53(2): He, H. and Hoseney, R. C Changes in bread firmness and moisture content during long term storage. Cereal Chem. 67(6): Rangaswami, G. and Bagyaraj, D. J Agricultural Microbiology (2 nd Ed.). Prentice Hall of India private Ltd, New Delhi, 422p. 18. Emran, T. B., Rahman, A., Uddin, M, M, U., Dash, R., Hossen, F., Mohiuddin, M., and Alam, R. Molecular docking and inhibition studies on the interactions of Bacopa monnieri potent phytochemicals against pathogenic Staphylococcus aureus. J. Pharma. Sci. 23(26): 1-8. UGC Approved Journal (Sr. no Journal no ) / NAAS Score 2017: