Abstract
Aims: This study investigates the optimization of popping parameters to enhance the nutritional profile of Kodo millet pops Study Design: Experimental design. Place and Duration of Study: The present study was conducted During 2023-2024 at Department of Foods and Nutrition, Post Graduate and Research Centre (PGRC), Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad (India). Methodology: Kodo millet analyzed for physical parameters viz.Popping capacity, Bulk density, True density, Expansion ratio and popped ratio. Functional properties of Kodo millet grains such as Water absorption capacity, water solubility index, oil absorption capacity; and nutritional properties like moisture, fat, ash, crude fiber, carbohydrates, protein, energy, Starch; Minerals like Sodium, potassium, Iron, Zinc, Calcium. Results: The analysis revealed that in Kodo millet pops, physical parameters such as popping capacity, true density, and bulk density decreased. The popped ratio decreased notably for KM29 (14%, 18%, 22%), while the expansion ratio showed a decrease with increased moisture content. Functional properties like water solubility index and water absorption capacity significantly increased (p ≤ 0.05), whereas oil absorption capacity decreased significantly in KMC2514 (6.48%) and KMM2914 (78.70%).There was a significant decrease (p ≤ 0.05) in moisture content for KMM2914 (42.8%) and KMC2514 (50.5%), ash content for KMM2914 (7.6%) and KMC2514 (3.84%), crude fiber for KMM2914 (16.7%) and KMC2514 (15.6%), protein for KMM2914 (4.16%) and KMC2514 (0.41%), fat for KMC2514 (31.4%) and KMM2914 (30.81%), starch for KMM2914 (0.17%) and KMC2514 (0%), and energy for KMC2514 (5.73%) and KMM2914 (6.3%), whereas carbohydrate content increased significantly (p ≤ 0.05).Mineral analysis showed significant increases (p ≤ 0.05) in calcium, iron, zinc, and sodium content, while potassium content decreased significantly (p ≤ 0.05) in KMM2914 (50.57%) and KMC2514 (51.7%).
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