Development and nutritional profiling of Barnyard millet (Echinochloa esculenta (A. Broun) H. Schotz.) enriched icecream and wafer

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The present study was conducted to develop Barnyard millet (Echinochloa esculenta (A.Broun) H. Schotz.)based ice-cream and wafers with optimum sensory attributes and to evaluate the nutritional content of the developed products by replacing staple cereals (wheat/rice).Two germplasm lines BM1 (IC-372797) and BM2 (IC-472348), one National check (MDU 1 IC-280656), wheat (PBW-826), and rice (PR-131) grains were nutritionally evaluated.Barnyard millet line BM1 had higher content of protein (10.12 g/100 g), calcium (25.7 mg/100 g), iron (19.2 mg/100 g), total dietary fiber (15.4 g/100 g) resistant starch (28.1 g/100 g), in vitro protein digestibility (85.7%) than BM2, National check, wheat, and rice.Two valueadded products; namely, barnmill vanilla ice cream and barnyard wafer were developed by replacing traditional cereals ranging from 6 to 30%.The developed products showed higher overall acceptability (8.59 to 8.75) and better nutritional profiles than traditional cereal-based products.Barnmill vanilla ice cream showed a higher protein content (5.86 g/100 g) and in vitro protein digestibility (88.9%).Developed products had higher resistant starch (>10 g/100 g) with maximum content in barnyard wafer (13.3 g/100 g).Barnyard millet-based food products were found to have low to moderate predicted glycemic index ranging from 55.30 to 60.94 and had slower in vitro starch digestion rates ranging from 40.14 to 48.10%.Barnyard millet is effective replacement for wheat and rice to prepare food products with better nutritional profiles.

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