Nutritional quality and safety assessment of millet based edible cutleries

Abstract

Millets are major food source in arid and semi-arid parts of the world. Millets are nutritionally rich and superior to cereals. This study was undertaken to evaluate millet based edible cutleries for nutritional quality and food safety properties. Proximate of WFF (white finger millet flour) had notably higher protein content (12.48g) compared to the other products, while LMF (Little millet Flour) had higher fat (4.9g) and FMF (Finger Millet Flour) had more crude fiber (7.69g) content. Additionally, Control had higher moisture (8.71) and carbohydrate (79.13) contents compared to the other products. Mineral compounds in millet flours indicated that, FMF had the highest amount of phosphorus (290.4), while WFF had the highest amount of potassium (413.9 mg), magnesium (144.06 mg), iron (13.63mg), manganese (6.4 mg) and calcium (363.66 mg). Sodium content was highest in Refined wheat flour (17.7 mg) and zinc content was highest in LMF (4.13) compared to other flours. Proximate components of millet-based edible cutleries revealed that highest moisture (4.08g), fat (7.19g) and fiber (8.79g) contents found in LMEC. Highest ash (2.58g) and protein (8.05g) were demonstrated by WREC. Refined wheat flour-based edible cutleries showed more carbohydrates (78.07g) and energy compared to millet-based edible cutleries. Mineral compounds in edible cutleries recorded higher phosphorus (45.1mg) but Magnesium (1.73mg) Iron (9.03mg) and Calcium were recorded higher in WFEC (267.6mg) compared to other types. Sodium was highest in Control cutleries (1.06mg). Increased value of Zinc was observed in LMEC (1.49mg). The highest free fatty acid content has noted in the FMEC stored both aluminium silver foil (0.49 mEq O₂/kg) and MPP (0.42 mEq O₂/kg) packaging material at 90th day of storage period. There was no growth of total bacteria count was observed up to the 50th day of storage in aluminium silver foil packaging material. overall study suggested that millet-based cutleries were nutritionally rich and safe for consumption. Hence it could be used as an alternative to plastic cups and bowls to serve food products.