Bhartiya Krishi Anusandhan Patrika, volume 37 issue 4 (december 2022) : 383-386

Utilization of Finger Millet in Traditional Recipes of Tribal for Household Nutritional Security in Jharkhand

Rekha Sinha, Bindu Sharma
1Department of Community Science, Birsa Agricultural University, Ranchi-834 006, Jharkhand, India.
  • Submitted19-04-2022|

  • Accepted31-10-2022|

  • First Online 14-11-2022|

  • doi 10.18805/BKAP513

Cite article:- Sinha Rekha, Sharma Bindu (2022). Utilization of Finger Millet in Traditional Recipes of Tribal for Household Nutritional Security in Jharkhand. Bhartiya Krishi Anusandhan Patrika. 37(4): 383-386. doi: 10.18805/BKAP513.
Background: Each region has its own traditional food habits. One of the ways to combat malnutrition is through enriching the traditional recipes, which are liked and accepted by the population. Thus, value addition was given to traditional recipes by incorporating finger millet for nutritional security of tribal in Jharkhand.
Methods: Two popular recipes of tribal namely Laddoo and Dhuska were selected under study for enrichment through incorporation of finger millet to provide micronutrient security to selected population. Many initial trials were conducted during the year 2017-18 in the laboratory to standardize the extent of incorporation. The developed recipes were tested organoleptically by a panel of twenty semi trained judges using 9-point hedonic rating scale. Both finger millet enriched recipes were analyzed for proximate composition, Ca, Fe, Cu, Zn and β- carotene.
Result: Two types of laddoo were tried out and score of majority of sensory characteristics fell in the category of ‘Liked very much’ where as majority of organoleptic characteristics of finger millet incorporated dhuska were in the Category of ‘Moderately Liked’. Incorporation of finger millet enhanced the content of total mineral, fiber, Ca, Cu, Zn and β carotene.

  1. AOAC. (1985). Official Methods of Analysis, Association of Official Analytical Chemists 14th edition, Washington DC.

  2. AOAC. (1990). Official Methods of Analysis, Association of Official Analytical Chemists 16th edition, Washington, DC.

  3. Bhag, M. (2007). Neglected and underutilized crop genetic resources for sustainable agriculture. J. Plant Genet. Resour. 20(1): 1-14.

  4. Chen, P.S., Tosikbara, T.Y. and Warner, H. (1956). Micro determination  of phosphorous. Anal Chem. 28: 1756-1759.

  5. Dutta, M., Phogat, B.S. and Dhillon, B.S. (2007). Genetic Improvement  and Utilization of Major Underutilized Crops in India. In: Breeding of Neglected and Underutilized Crops, [Ochat, S. and Jain, S.M. (eds)] Spices and Herbs. Science Publishers, Enfield (NH), USA. pp 251-298.

  6. Eyzaguirre, P., Padulosi, S. and Hodgkin, T. (1999). IPGRI’s Strategy for Neglected and Underutilized Species and the Human Dimension of Agrobiodiversity. In: Priority Setting for Underutilized and Neglected Plant Species of the Mediterranean Region. [Padulosi, S. (ed)] Report of the IPGRI Conference, 9-11 February 1998, ICARDA,  Aleppo. Syria. International Plant Genetic Resources Institute, Rome, Italy.

  7. Gautam, R., Suwal, R. and Sthapit, B. (2009) Securing Family Nutrition Through Promotion of Home Gardens: Underutilized  Production Systems in Nepal. In: Proceedings of the International Symposium on Underutilized Plants for Food Security, Nutrition, Income and Sustainable  Development. [Jaenicke, H., Ganry, J., Hoeschle-Zeledon, I. and Kahane, R. (eds)] I Acta Horti. 806: 99-106.

  8. Gopalan, C., Ramasastry, B., Manian, S.C. (2000). Nutritive Value of Indian Foods, National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India.

  9. Gruère, G., Nagarajan, L. and Oliver King, E.D.I. (2009). The role of collective action in the marketing on underutilized plant species: Lessons from case study on minor millets in South India. Food Policy. 34: 39-45.

  10. Jarvis, D.I., Padoch, C. and  Cooper, H.D. (eds). (2007). Managing Biodiversity in Agricultural Ecosystems. Columbia University Press, New York, USA, Bioversity International, Rome, Italy. 492 p.

  11. Lawless, H.T. and Kelin, B.P. (1991). Sensory Science Theory and Application in Foods. Marcel Dekker Inc, New York.

  12. Lindsay, W.L. and Norwell, M.A. (1969). A new DPTA - TEA soil test for zinc and iron, Agron Abstract. 61: 84-85.

  13. Panse, V.G. and Sukhatme, P.V. (1961). Statistical Methods for Agricultural Workers. 2nd edn. Indian council of Agricultural  Research, New Delhi.

  14. Sinha, R. and Sharma, B. (2017). Use of finger millet in cookies and their sensory and nutritional evaluation. Asian J. Dairy and Food Res. 36(3): 264-266.

  15. Wadikar, D.D., Vasudish, C.R., Prema, Valli, K.S. and Bawa, A.S. (2006). Effect of variety and processing on Antinutrients in finger millet. J. Food Sci Technol. 43(4): 370-373.

Editorial Board

View all (0)