Evaluation of little millet Paddu for physico-chemical nutritional, microbiological and sensory attributes

Abstract

The present study was undertaken to evaluate little millet paddu for physico-chemical, nutritional, microbiological and sensory attributes as compared to rice paddu. The standardized proportion of ingredients of cereal to mixture of pulse in the ratio of 6:1 (little millet 81.48, black gram dhal 13.58, bengal gram dhal 1.36, red gram dhal 1.36, fenugreek seed 0.82 and flaked rice 1.4g) and 4:1 (rice 74.58, black gram dhal 18.64, bengal gram dhal 1.86, red gram dhal 1.86, fenugreek seed 1.12 and flaked rice 1.94g) was used for little millet and rice paddu respectively. Processing treatments like soaking for 6 h and fermentation for 14 hr were used for preparation of paddu. Significant differences were observed in the increase in the volume, bulk density, specific gravity, pH and titratable acidity of little millet batter. The changes in physical characteristic of paddu with respect to total volume, average volume and bulk density were significant for little millet and rice paddu, whereas the total number, total weight of paddu and average weight of paddu did not show significant changes. Little millet paddu was highly nutritious than rice paddu and did not show significant difference in the scores of sensory attributes. Significant difference in the microbial population in fermented batter was observed between little millet and rice. L.mesenteroides, Lactobacillus spp. and yeast dominated the fermentation process among all the microorganisms. In little millet paddu, yeast were observed whereas in rice paddu bacteria were present. E coli were absent in both the paddu.