Five milk based beverages were developed by supplementing malted ragi and were organoleptically evaluated for sensory attributes by semi-trained panel of 10 judges. Control samples were developed by using milk, fruits (banana, kiwi, strawberry, papaya and mango) and honey and in test samples malted ragi was added at different levels ranging from 5-15 percent. Results revealed that banana based malted ragi beverage supplemented with 5 percent malted ragi was overall highly acceptable in terms of all sensory attributes. The most accepted level was chemically analysed for proximate composition, amino acids, vitamins, minerals, available carbohydrates and antinutritional components by using standard methods. The most acceptable malted ragi beverage was estimated to have 11.78Â±0.06 g crude protein, 6.81Â±0.51 g of crude fat, 1.21Â±0.07 g of crude fibre, 27.44Â±1.03 g of carbohydrates, 594.3Â±4.5 mg of tryptophan, 517.6Â±23.2 mg of methionine, 372.3Â±8.5 mg of lysine, 172.6 mg of calcium, 3.73 mg of iron, 102.2 mg of phosphorus and 0.596 mg of zinc per 100 ml. The anti-nutritional components were 155.8Â±11.3 mg of phytates, 15.4Â±2.3 mg of total phenols and 0.32Â±0.01 mg of trypsin inhibitor activity. Total sugars were found to be 5.44Â±0.21 g, 3.16Â±0.15 g of reducing sugars, 2.28Â±0.14 g of non-reducing sugars and 1.06Â±0.05 g of starch. It may be concluded that malted ragi can be utilized successfully up to 5 percent level to prepare beverages with high nutritional value without imposing negative impact on sensory attributes which may prove a boon to osteoporotic patients.
Nutritional evaluation, Organoleptic evaluation, Osteoporosis and Ragi.
AOAC. (1985). Official Methods of Analysis, 13th edition, Association of Official Analytical Chemists. Washington DC.
AOAC. (2000). Official Methods of Analysis, 13th edition, Association of Official Analytical Chemists. Washington DC.
Carpenter, K.J. (1960). The estimation of available lysine in animal protein foods. J. Biochem. 77 :604-10.
Chandra, D., Chandra, S., Pallavi, and Sharma, A.K. (2016). Review of Finger millet (Eleusine coracana (L.) Gaertn): A power house of health benefiting nutrients. Fd. Sci. Hum. Well. 5 :149-55.
Clegg, K.M. (1956). The adaptation of anthrone reagent to the estimation of starch in cereals. J. Sci. Fd. Agri. 7 :40.
Concon, J.M. (1975). Rapid and simple method for determination of tryptophan in cereal grains. Anal Biochem. 67:206.
Cosman, F., Beur, S.J., LeBoff, M.S., Lewiecki, E.M., Tanner, B., Randall, S. and Lindsay, R. (2014). Clinicianâ€™s guide to prevention and treatment of osteoporosis. Osteoporos. Int. 25 :2359â€“81.
Devi, P.B., Vijayabharathi, R., Sathyabama, S., Malleshi, N.G., and Priyadarisini, V.B. (2014). Health benefits of finger millet (Eleusine coracana L.) polyphenols and dietary fiber: a review. J. Food Sci. Technol., 51:1021-40.
Dida, M., Wanyera, N., Dunn, M.L., Bennetzen, J.L. and Devos, K.M. (2008). Population structure and diversity in finger millet (Eleusine coracana) germplasm. Tropical Plant Biol. 1 :131â€“141.
Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. and Smith, F. (1956). Colorimetric methods for determination of sugars and related substances. Anal Chem. 28 :350.
Haug, W. and Lantzsch, H.T. (1983). Sensitive method for rigid determination of phytate in cereal and cereal products. J. Sci. Fd. Agri. 34 :1423.
Horn, J.M., Jones, D.B. and Blum, A.E. (1946). Colorimetric determination of methionine in proteins and foods. J. BiolChem. 166 :313-20.
Jothi, J.S., Karmoker, P. and Sarower, K. (2014). Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies. J. Bangladesh Agri. Uni. 12 :195â€“201.
Kapoor, N., Kochhar, A., Madhu, and Kochhar, V. (2013). Sensory and nutritional evaluation of health drink for adolescent girls using underutilized foods. Fd. Sci. Res. J. 4 :7-11.
Kumar, P., Peter, S. and Singh, S.B. (2017). Sensory evaluation of low fat cereal and fruit based fermented milk beverage. Pharma. Innovation J. 6 :37-39.
Matsuura, F.C., Folegatti, M.I., Cardoso, R.L. and Ferreira, D.C. (2004). Sensory acceptance of mixed nectar of papaya, passion fruit and acerola. Sci. Agri. 61 :604-08.
Murtaza, M.A., Huma, N., Javaid, J., Shabbir, M.A., MueenUd Din, G. and Mahmood, S. (2004). Studies on stability of strawberry drink stored at different temperatures. Int. J. Agri. Biol. 6 :58-60.
Nelson, N. (1944). A photometric adaptation of the Somogyi method for the determination of glucose. J. Bio. Chem. 153 :375- 80.
Palanisamy, B., Rajendran, V., Sathyaseelan, S., Bhat, R. and Venkatesan, B. (2011). Enhancement of nutritional value of finger millet-based food (Indian dosa) by co-fermentation with horse gram flour. Int. J. Fd. Sci. Nutr. 63 :5-15.
Rangana, S. (1979). Manual of analysis of fruits and vegetable products. Tata Mc Graw-Hill.
Pub.Co.Ltd. New Delhi p. 294-95.
Roy, D.N. and Rao, P.S. (1971). Evidence, isolation, precipitation and some properties of trypsin inhibitor in Lathyrus sativus. J. Agri. Fd. Chem. 19 :257.
Sharma, R., Thakur, A., Joshi, V.K. and Sharma, V. (2016). Development and quality evaluation of bitter gourd- kiwi blended squash during storage. Int. J. Fd. Ferment Technol. 6 :327-336.
Sheth, M. and Hirdyani, H. (2016). Development and sensory analysis of a buttermilk based fermented drink using barley and fructooligosaccharide as functional ingredients. Int. J. Home Sci. 2 :90-93.
Shukla, K. and Srivastava, S. (2014). Evaluation of finger millet incorporated noodles for nutritive value and glycemic index. J. Fd. Sci. Tech. 51 :527-34.
Singh, A. and Kochhar, A. (2012). Impact of supplementation of functional beverage on the physical performance of sportswomen. Asian J. Home Sci. 7 :260-63.
Srivastava, K. and Sharma, A.K. (2012). Nutraceutical importance of finger millet (Eleusine coracana) for improved human health. European J. Plant Sci. Biotechnol. 6 :91-95.
Sullivan, (2009). Prevent osteoporosis through your diet. https://www.everydayhealth.com
Swer, T., Devi, K., Hymavathi, T.V. and Babu, J. (2013). Development and evaluation of fruit incorporated pearl millet, bajra (Pennisetum.glaucum) malt drink mix. Trends Biosci. 6 :239-43.
Tripathi, B., Platel, K. and Srinivasan, K. (2012). Double fortification of sorghum (Sorghum bicolorL. Moench) and finger millet (Eleucine coracana L. Gaertn) flours with iron and zinc. J. Cereal Sci. 55 :195-201.
Tripathi, J., Gupta, A., Prasad, R. and Puranik, V. (2014). Enhancing micronutrient content of beverage powder by incorporating malted finger millet. Ind. J. Community Health 26 :339-42.
Vasanthamani, G. and Anuradha, D. (2011). Impact of pre-game sports drink on the performance of athletes. Ind. J. Nutr. Dietet. 48 :93-98.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) Â© Author (s)