Millet based Nutritious Powder for the Geriatric Population


Authors : Abir Chakravorty; Jyotsana Patel; Arpit Patidar; Azhar Shaikh; Raj Sekhar

Volume/Issue : Volume 9 - 2024, Issue 5 - May

Google Scholar : https://tinyurl.com/4hyap792

Scribd : https://tinyurl.com/ys4rar85

DOI : https://doi.org/10.38124/ijisrt/IJISRT24MAY303

Abstract : Objective: This study aimed to utilize finger millet as a primary ingredient for creating nutritious millet powder suitable for hot beverages. Desiccated coconut was incorporated for color enhancement. The optimization process involved sensory evaluation and trials on a laboratory scale. Three variations of millet products and two recipes were developed: one for a beverage made by mixing millet (Ragi/ Finger millet) nutritious powder with hot water, and another for millet nutritious halua powder fortified with nutrients. Additionally, a millet nutritious powder based on Pearl millet was formulated for easy consumption by the ageing population.  Methods: The study involved the preparation and experimentation of three types of millet nutritious powder, derived from finger and pearl millet, targeting the nutritional needs of ageing individuals. Age-related challenges such as esophagus stenosis were taken into account during formulation. The viscosity graphs were utilized to refine the texture of the food, ensuring ease of swallowing. Laboratory-scale trials and benchtop sensory evaluations were conducted to optimize the formulations. The acceptability of the beverages was assessed using a 9-point hedonic scale.  Results: The formulated millet nutritious powders demonstrated excellent nutrient composition, with calcium content exceeding three times that of a cup of milk. The halua powder exhibited low viscosity, high solubility, and excellent swallowing properties. The optimized beverages achieved a total acceptability score exceeding 7 on the hedonic scale, indicating favourable consumer reception. The study successfully developed three variants of millet nutritious powder tailored for aging individuals, addressing concerns related to swallowing difficulties and offering a comfortable dietary option.  Conclusion: In conclusion, this study demonstrates the feasibility of utilizing finger and pearl millet to create nutritious powders suitable for hot beverages, particularly catering to the dietary needs of the aging population. The formulations offer a convenient and easily consumable option for individuals facing challenges with chewing solid food. Moreover, the affordability and widespread accessibility of the developed food products make them suitable for diverse populations, highlighting their potential for addressing nutritional needs on a broader scale.

Keywords : Millets, Beverages, Hot Drink, Geriatric Population, Nutrient Composition, Viscosity and Sensory Characteristics.

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Objective: This study aimed to utilize finger millet as a primary ingredient for creating nutritious millet powder suitable for hot beverages. Desiccated coconut was incorporated for color enhancement. The optimization process involved sensory evaluation and trials on a laboratory scale. Three variations of millet products and two recipes were developed: one for a beverage made by mixing millet (Ragi/ Finger millet) nutritious powder with hot water, and another for millet nutritious halua powder fortified with nutrients. Additionally, a millet nutritious powder based on Pearl millet was formulated for easy consumption by the ageing population.  Methods: The study involved the preparation and experimentation of three types of millet nutritious powder, derived from finger and pearl millet, targeting the nutritional needs of ageing individuals. Age-related challenges such as esophagus stenosis were taken into account during formulation. The viscosity graphs were utilized to refine the texture of the food, ensuring ease of swallowing. Laboratory-scale trials and benchtop sensory evaluations were conducted to optimize the formulations. The acceptability of the beverages was assessed using a 9-point hedonic scale.  Results: The formulated millet nutritious powders demonstrated excellent nutrient composition, with calcium content exceeding three times that of a cup of milk. The halua powder exhibited low viscosity, high solubility, and excellent swallowing properties. The optimized beverages achieved a total acceptability score exceeding 7 on the hedonic scale, indicating favourable consumer reception. The study successfully developed three variants of millet nutritious powder tailored for aging individuals, addressing concerns related to swallowing difficulties and offering a comfortable dietary option.  Conclusion: In conclusion, this study demonstrates the feasibility of utilizing finger and pearl millet to create nutritious powders suitable for hot beverages, particularly catering to the dietary needs of the aging population. The formulations offer a convenient and easily consumable option for individuals facing challenges with chewing solid food. Moreover, the affordability and widespread accessibility of the developed food products make them suitable for diverse populations, highlighting their potential for addressing nutritional needs on a broader scale.

Keywords : Millets, Beverages, Hot Drink, Geriatric Population, Nutrient Composition, Viscosity and Sensory Characteristics.

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