Nutritional Composition of Little Millet Flour
K. Srilekha *
University of Agricultural Sciences, Darwad, India.
T. Kamalaja
Jayashankar Telangana State Agricultural University, Telangana, India.
K. Uma Maheswari
Jayashankar Telangana State Agricultural University, Telangana, India.
R. Neela Rani
Jayashankar Telangana State Agricultural University, Telangana, India.
*Author to whom correspondence should be addressed.
Abstract
Modern man is facing a large number of dreadful diseases and disorders which were not known even known to ancient man. Dietary patterns were solely responsible for this ruinous situation. Hence replacement of empty calorie foods with nutritious grains- Millets helps to reduce the dual burden of malnutrition and also prevents and manages modern metabolic disorders. Hence the present study focuses on the evaluation of the nutritional composition of Little millet flour. Proximate and dietary fibre of flour was evaluated by the standard procedures of AOAC. The moisture content was 9.75 ± 0.07%, protein was 8.42 ± 0.27%, fatwas 2.10 ± 0.99%, ash was 1.75 ± 0.10%, energy was 351.65 ± 1.1 K. Cal, carbohydrate was 74.75 ± 0.36%, crude fibre was 3.20 ± 0.15% and dietary fiber was 12.51± 0.31%. Hence, it is suggestive that diversification of diet with little millet-based products would help to achieve food and nutritional security effectively and economically.
Keywords: Food security, nutritional security, lifestyle disorders, RDA (Recommended dietary allowance).