Development and quality evaluation of little millet (Panicum sumatrense) based extruded product

Abstract

The present study was aimed to use little millet (Panicum sumatrense) along with other flour for production of ready-to-eat snack products using extrusion cooking. The composition of little millet (0-20%), corn flour (40-50%) and rice flour (40-50%), then developed the extruded product by using a twin-screw extruder. Extrusion cooking was carried out at optimized extrusion parameters namely temperature: 110 0C and 90 0C for two different heating zones, die diameter: 3 mm and screw speed: 350 rpm. Increasing proportion of little millet (0-20) % in the extrusion blend causes increase of moisture content (4.45-5.70) %, ash content (0.75-1.45) %, protein content (3.25-4.38) %, fat content (0.82-1.17) %, fiber content (1.05-2.88) %, bulk density, hardness (0.11- 0.24) N of the extruded products, where as decrease in Expansion ratio (4.01-2.63) carbohydrate content (89.65-84.42) % and calorific value (378.98-365.73) kcal. The results indicated that composite flour (Little millet; Rice; Maize in the ratios of 10:45:45) could be used to produce quality extrudates with acceptable sensory properties.