Development and nutritional qualities of vermicelli prepared from barnyard millet and Ekanayakam root bark

Abstract

The present study was conducted to develop Ekanayakam vermicelli and uppuma with barnyard millet. Based on sensory evaluation, the vermicelli and uppuma prepared with 40% barnyard millet flour, 58% whole wheat flour and 2% Ekanayakam root bark powder was highly acceptable with a mean score of 7.75 and 7.73 respectively. The Ekanayakam incorporated barnyard millet vermicelli contains moisture (7.78%), protein (8.09g 100g-1), fat (1.91g 100g-1), fibre (3.45g 100g-1) carbohydrate (50.47g 100g-1) and energy (263.44Kcal 100g-1). The formulated vermicelli was rich in calcium (67.90 mg 100g-1), iron (13.99 mg 100g-1), magnesium (101.72 mg 100g-1) and potassium (228.76 mg 100g-1). Development of novel products with barnyard millet may help the consumers to add variety to their diet and improve human health. Hence, there is ample scope for the development of various designer foods from barnyard millet.