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Utilization of Kodo Millet in Preparation of Fermented Food Products
Abstract: This research was designed to produced kodo based fermented food products. Especially for protein energy
malnutrition and diabetic patient which is fairly common worldwide in both children and adult. Protein energy malnutrition
affects children the most because they have less protein intake and diabetes cause by high blood sugar. It is a condition that
results from eating a diet in which nutrients are not enough or are too much such that it causes health problem. Many
approaches to tackle the problem of protein energy malnutrition and control the blood sugar food based approach is considered
the most sustainable one, despite being a long term strategy. Hence, exploring the possibility of value addition to traditional
products is a better option to enhance the intake of micronutrients. Nutritional food products fill this need. Nutritional food
products are supplements containing high energy. Nutritive product was developed for protein energy malnourished children
and diabetes. The thesis was undertaken with two main objectives. The first objective was to optimize the level of ingredients
using ANOVA. The second objective was to found the nutritive value from the ingredients namely kodo millet flour, rice flour,
black gram dal, green gram dal.
Kodo millet based product namely Idli, Dosa and Paniyaram rich source of nutrient antioxidant and rich in iron and folic acid
which help prevent anaemia, diabetes, kidney disease. It is also beneficial for the cardiovascular disease like high blood pressure
and high cholesterol levels.
Organoleptic evaluation of Idli, Dosa and Paniyaram in relation to sensory attributes which indicates that Idli T2 (Kodo millet
flour + Rice flour + black gram dal) had the highest score and T1 of Dosa (Kodo millet flour + Rice flour + Black gram dal +
Green gram dal) showed that highest score and T2 of Paniyaram (Kodo millet flour + Rice flour + black gram dal + green gram
dal) had the highest score.
