Open AccessPhysico-chemical characteristics and cooking quality of Kodra (Eleusine coracana L.) millet of Himachal Pradesh
Author(s) -
Shalini Devi,
Rajni Modgil
Publication year - 2020
Publication title -
food science research journal
Language(s) - English
Resource type - Journals
eISSN - 2230-9403
pISSN - 0976-1276
DOI - 10.15740/has/fsrj/11.2/56-61
Subject(s) - eleusine , finger millet , non invasive ventilation , water content , nutrient , food science , dry matter , agriculture , veterinary medicine , mathematics , forensic science , biology , agronomy , medicine , engineering , ecology , geotechnical engineering
The present study was carried out in the department of Food Science, Nutrition and Technology, CSK Himachal Pradesh Agricultural University, Palampur with the objective to explore the physico-chemical characteristics and cooking quality of Kodra (Eleusine coracana L.). The samples of Kodra grains used in the present investigation were procured from local farmers of district Sirmaur of Himachal Pradesh. Kodra grains were assessed for nutritional composition and cooking quality. Results of the study showed that Kodra grains were found to contain valuable nutrients. The physical characteristics revealed the mean length and width of Kodra grain as 1.43 and 1.40 mm, respectively. The average moisture content of Kodra was recorded as 8.52 per cent. Expressed on dry matter basis the value for average ash content was 3.48 per cent and fat content was 3.53 per cent. Kodra was high in protein and also rich in mineral content.