Assessment of nutritional composition of different cultivars of kodo and kutki millets

Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. Millet grain is the basic foodstuff for farm households in the world’s poorest countries and among the poorest people. Millets are good sources of energy, protein, fatty acids, vitamins, minerals, dietary fibre and polyphenol.

Int.J.Curr.Microbiol.App.Sci (2019) 8(10): 2724-2732 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume Number 10 (2019) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2019.810.314 Assessment of Nutritional Composition of Different Cultivars of Kodo and Kutki Millets L P S Rajput1, Pratibha Parihar1, Ketki Dhumketi1*, Koji Tsuji2 and Seema Naberia3 Department of Food Science and Technology, JNKVV, Jabalpur, India Faculty of Education, Chiba University, 1-33, Yayoi, Inage, Chiba, Chiba 263-8522, Japan Department of Extension Education, JNKVV, Jabalpur, India *Corresponding author ABSTRACT Keywords Kodo millet, Kutki millet and Quality attributes Article Info Accepted: 04 September 2019 Available Online: 10 October 2019 Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes Millet grain is the basic foodstuff for farm households in the world’s poorest countries and among the poorest people Millets are good sources of energy, protein, fatty acids, vitamins, minerals, dietary fibre and polyphenol Cultivars of kodo contained quality attributes such as ash, fat, fibre, protein, carbohydrate, starch, amylose, phosphorus and iron in the range from 2.00-3.67%, 1.20 -2.00%, 8.58-10.22%, 7.85-8.85% 62.00-65.00%, 57.10-58.66%, 23.00-25.93%, 176-188mg and1.21.7mg/100gm respectively whereas kutki cultivars contain above attributes in the range from 1.01-2.70%, 3.47-4.84%, 6.32-7.88%,7.15-8.68%, 63.2365.00%,54.72-56.41%, 27.02- 30.93%, 189- 225mg, and 8.2- 9.5 mg/100gm respectively Kutki millet is found to be the best as compared to cultivars of kodo millet with nutritional point of view Quality attributes such as ash, fat, fibre, starch and phosphorus of kodo milet significantly differed with cultivars of kutki millet whereas protein, amylose, iron and carbohydrate content of kodo cultivars did not differ significantly with cultivars of kutki millet Introduction India is the leading producer of small millets namely kodo millet (kodo), little millet (kutki) finger millet (ragi), foxtail millet (kangni), barnyard millet (sawan) and proso millet (cheena) Millets play very specific role in human nutrition because of their multiple qualities Millets are rich in vitamins, minerals, sulphur containing amino acids and phytochemicals, and hence are termed as “nutri- cereals” They are nutritionally comparable or even superior to staple cereals such as rice and wheat (Gopalan et al., 2004) Millet is the major source of energy and protein and has many nutritious and medical functions (Obilana and Manyasa, 2002) Millet grains are easily digested, have a longer 2724 Int.J.Curr.Microbiol.App.Sci (2019) 8(10): 2724-2732 shelf life and not contain gluten, hence are advisable for celiac patients (Chandrasekhar and Shahidi, 2010) These are recognized nutritionally superior for being a good source of minerals such as magnesium, manganese and phosphorus and also rich in phytochemicals, including phytic acid (Shashi et al., 2007) They are also believed to lower cholesterol level and associated with reduced cancer risk Millet is gluten-free, therefore an excellent option for people suffering from celiac diseases often irritated by the gluten content of wheat and other more common cereal grains It is also useful for people who are suffering from atherosclerosis and diabetic heart disease (Gélinas et al., 2008) Report have been published in the literature showing that kodo and little millet contain protein 8.3gm and 7.7gm, fat 1.4gm and 4.7gm, carbohydrate 65.9gm and 67.0gm, crude fibre 9.0gm and 7.6gm, iron 0.5mg and 9.3mg, phosphorus 188.0mg and 220.0mg per 100gm respectively(Deshpande et al., 2015) They also contain high amounts of polyphenols, antioxidants, tannis, and phytic acids Dietary fibre content of little millet is the contributing factor for its low glycaemic index and a recent study conducted on little millet indicated that it exhibits hypoglycaemic effect due to its higher proportion of dietary fibre (Itagi et al., 2013) It has a significant role in providing significant amounts of antioxidants and phytochemicals in the diet (Ushakumari et al., 2007) However, there is a need to restore the lost interest in millets due to its potential nutritional qualities and health benefits The main objective of this study is to promote consumption of minor millets in the daily diet of school going children were used Kodo and kutki millet were procured from Dindori, Jabalpur farm and farmers fields The seeds were cleaned to remove the dirt, dust and foreign matter by winnowing and sieving then ground it for quality analysis Nutritional composition& quality attributes of kodo and kutki millets The kodo and kutki cultivars were assessed for their nutritional composition and quality attributes mainly carbohydrate, protein, fat, ash, fibre, starch, amylose, phosphorus and iron The protein content in the sample was determined by conventional Micro-Kjeldhal digestion and distillation procedure as given in AOAC, (1992) using Pelican’s Kel Plus digestion and distillation assembly The fat, ash and crude fibre content of the sample was determined by the procedure as described by AOAC, (1992) using Socsplus automatic fat analysis system, Muffle furnace and automatic fibre analysis system (Make- Pelican) respectively Total carbohydrate content was estimated by hydrolysis method as described by AOAC, (1992) and starch content by Ranganna, (2001) Amylose content was estimated by the method of Juliano, (1971) Phosphorous content was determined by Vanadomolybdate yellow colour method by spectrophotometer (Bhargava and Raghupathi, 1984) Iron content was determined by atomic absorption spectrophotometer (Singh et al., 2005) Statistical analysis Materials and Methods In order to compare nutritional properties of kodo and kutki millets, thirty cultivars of each A complete randomized design (CRD) was adopted for statistical analysis described by Panse and Sukhatme, (1963) 2725 Int.J.Curr.Microbiol.App.Sci (2019) 8(10): 2724-2732 Results and Discussion Quality attributes of kodo millet An appraisal of the table showed that the contents of quality attributes such as ash, fat, fibre, protein and carbohydrate of kodo millet per 100gm were found to be maximum in different cultivars DINKOD20180215-4 (3.67%), DINKOD20180315-10 (2.00%) DINKOD20180315-10 (10.22%), DINKOD20 160830-3 (8.85%) and DINKOD20160830-3 (65.00%) respectively, whereas minimum contents were found in DINKOD20160830-3 (2.0%), DINKOD20160830-4 (1.20%), DINKOD20180215-7 (8.58%), DINKOD2016 0830-2 (7.85%) and DINKOD20180215-6 (62.00%) respectively Proximate composition of constituents such as ash, fat, fibre and carbohydrate of different cultivars of kodo millet differed significantly with each other whereas non- significant differences were found in protein content of different cultivars of kodo millet Quality attributes of all cultivars of kodo millet were slightly differed to each other similar resultshave also been reported by Mirza et al., (2014) and Patel et al., (2018) with regards to finger millet genotypes and varietal difference of kodo millet respectively An appraisal of the table showed that the varied contents of starch, amylose, phosphorus and iron content in different cultivars of kodo millet were found in DINKOD20180315-11 (58.66%), DINKOD20180215-8 (25.93%), DINKOD20160830-2, DINKOD20160830-5, DINKOD20160830-13 (188mg) and DINKOD20180315-11 (188mg) and DINKOD20180215-1(1.7mg) and DINKOD20180315-13 (1.7mg) respectively whereas minimum contents were found in DINKOD20160830-4 (57.10%), DINKOD20160830-11 (23.00%), DINKOD20160830-8 (176mg) and DINKOD20160830-3 (1.2mg), DINKOD20160830-5 (1.2mg), DINKOD20160830-10 (1.2mg), DINKOD20180215-6 (1.2mg), DINKOD20180215-8 (1.2mg) and DINKOD20160830-10 (1.2mg) respectively Similar results were reported by Hariprasanna et al., (2014) with regards to starch content of kodo millets Nazni and Bhuvaneswari, (2015) and Jaybhaye et al., (2014) evaluated amylose and iron content of kodo millet but results differed with the findings of Thilagavathi et al., (2015) in chemical characteristics of kodo millet Quality attributes such as starch content of different cultivars of kodo millet significantly differed with each other but non- significant differences were found in amylose, phosphorus and iron content of different cultivars of kodo millet Cultivars of kodo millet DINKOD20160830-3 and DINKOD20180315-10 were statistically superior to other cultivars of kodo millet whereas other cultivars of kodo millet slightly differed with each other as nutritional point of view Quality attributes of kutki millet Quality attributes of kutki millet per 100gm presented in table showed that contents of ash, fat, fibre, protein and carbohydrate were found maximum in DINKUT20160830-6 (2.70%), DINKUT20160830-10 (4.84%), DINKUT20160830-7 (7.88%), DINKUT20160830-4 (8.68%) and DINKUT20180219-3 (65.00%) whereas minimum contents were found in DINKUT20180315-8 (1.01%), DINKUT20160830-2 (3.47%), DINKUT20160830-5 and DINKUT20180315-5 (6.32%), DINKUT20180315-7 (7.15%) and DINKUT20-160830-7 (63.23%).Similar results were also reported by Kotagi et al., (2012) and Jaybhaye et al., (2014) for quality attributes of little millet 2726 Int.J.Curr.Microbiol.App.Sci (2019) 8(10): 2724-2732 Table.1 Proximate composition of kodo millet S No Sample Fat % DINKOD20160830-1 DINKOD20160830-2 DINKOD20160830-3 DINKOD20160830-4 DINKOD20160830-5 DINKOD20160830-6 DINKOD20160830-7 DINKOD20160830-8 DINKOD20160830-9 DINKOD20160830-10 DINKOD20160830-11 DINKOD20160830-12 Ash % 2.60 2.36 2.00 2.84 2.41 2.02 2.12 2.18 2.70 2.66 2.64 2.76 1.30 1.34 1.25 1.20 1.30 1.36 1.35 1.40 1.38 1.26 1.29 1.27 Fibre % 9.31 9.36 9.40 9.88 10.11 9.90 9.78 9.84 8.98 9.77 8.74 9.64 Protein % 8.55 7.85 8.85 7.95 8.16 7.95 8.30 8.75 8.35 7.95 8.16 8.55 Carbohydrate % 62.68 62.95 65.00 62.79 63.03 63.22 63.48 63.16 62.84 64.08 62.96 63.21 10 11 12 13 DINKOD20160830-13 2.22 1.82 9.88 8.35 62.92 14 DINKOD20180215-1 2.35 1.40 9.23 8.35 63.34 15 DINKOD20180215-2 2.23 1.31 9.40 7.95 62.97 16 DINKOD20180215-3 2.29 1.25 10.12 7.87 63.29 17 DINKOD20180215-4 3.67 1.50 8.65 8.35 63.52 18 DINKOD20180215-5 2.37 1.42 9.43 8.15 62.82 19 DINKOD20180215-6 2.36 1.43 8.91 8.35 62.00 20 DINKOD20180215-7 2.85 1.20 8.58 8.15 63.28 21 DINKOD20180215-8 2.49 1.33 9.52 8.55 62.88 22 DINKOD20180315-9 2.77 1.66 9.32 8.15 63.88 23 DINKOD20180315-10 2.18 2.00 10.22 8.15 63.41 24 DINKOD20180315-11 2.37 1.46 10.00 8.55 62.97 25 DINKOD20180315-12 2.71 1.52 9.63 8.55 63.82 26 DINKOD20180315-13 2.54 1.30 9.21 8.35 63.97 27 28 29 DINKOD20180315-14 DINKOD20180315-15 DINKOD20180315-16 2.47 2.5 2.35 1.63 1.47 1.54 9.60 9.54 9.67 7.95 8.35 8.15 63.78 63.81 63.28 30 CD at 5% SEM JABKOD20180315-17 2.37 0.263 0.093 1.35 0.265 0.083 9.50 0.216 0.076 8.35 N/S 0.506 62.79 0.056 0.020 2727 Int.J.Curr.Microbiol.App.Sci (2019) 8(10): 2724-2732 Table.2 Quality attributes of cultivars of kodo millet S No Sample DINKOD20160830-1 DINKOD20160830-2 DINKOD20160830-3 DINKOD20160830-4 DINKOD20160830-5 DINKOD20160830-6 DINKOD20160830-7 DINKOD20160830-8 DINKOD20160830-9 DINKOD20160830-10 DINKOD20160830-11 DINKOD20160830-12 Starch % 58.44 58.41 58.10 57.10 58.27 58.02 57.90 57.64 58.26 57.41 57.61 58.24 Amylose % 23.36 23.82 24.05 24.34 25.87 24.73 24.53 23.28 25.06 23.28 23.00 23.16 Phosphorus (mg/100gm) 187 188 187 185 188 186 187 176 185 186 180 187 Iron (mg/100gm) 1.5 1.6 1.2 1.3 1.2 1.5 1.3 1.4 1.6 1.2 1.3 1.5 10 11 12 13 DINKOD20160830-13 58.43 24.99 188 1.4 14 15 DINKOD20180215-1 DINKOD20180215-2 57.89 57.60 23.6 23.11 187 181 1.7 1.5 16 DINKOD20180215-3 58.30 24.88 185 1.4 17 DINKOD20180215-4 57.89 25.06 180 1.6 18 DINKOD20180215-5 57.81 25.77 184 1.5 19 DINKOD20180215-6 58.18 24.05 187 1.2 20 DINKOD20180215-7 58.35 23.94 184 1.6 21 DINKOD20180215-8 58.29 25.93 182 1.2 22 DINKOD20180315-9 57.43 23.31 183 1.6 23 DINKOD20180315-10 57.56 24.00 185 1.4 24 DINKOD20180315-11 58.66 23.88 188 1.5 25 DINKOD20180315-12 58.15 25.7 183 1.3 26 27 28 DINKOD20180315-13 DINKOD20180315-14 DINKOD20180315-15 58.34 57.84 58.51 23.88 25.85 24.99 180 183 187 1.7 1.5 1.2 29 DINKOD20180315-16 58.26 24.83 183 1.5 JABKOD20180315-17 57.55 0.056 0.469 23.72 N/S 1.006 181 N/S 3.536 1.3 N/S 0.130 30 CD at 5% SE(M) 2728 Int.J.Curr.Microbiol.App.Sci (2019) 8(10): 2724-2732 Table.3 Quality attributes of kutki millet S No Samples Fat % DINKUT20160830-1 Ash % 1.94 3.52 Fibre % 7.24 Protein % 8.64 Carbohydrate % 64.34 DINKUT20160830-2 1.58 3.47 6.48 7.53 63.88 DINKUT20160830-3 1.90 3.94 7.64 8.51 63.83 DINKUT20160830-4 1.62 3.81 6.60 8.68 64.21 DINKUT20160830-5 2.60 4.81 6.32 8.42 64.05 DINKUT20160830-6 2.70 4.05 7.03 7.91 64.22 DINKUT20160830-7 2.62 3.88 7.88 7.83 63.23 DINKUT20160830-8 2.68 4.40 7.55 8.47 63.45 DINKUT20160830-9 1.71 3.82 7.25 8.06 63.52 10 DINKUT20160830-10 1.78 4.84 7.32 7.84 63.84 11 DINKUT20160830-11 2.54 3.79 7.27 8.45 63.87 12 DINKUT20160830-12 2.67 3.88 6.81 8.67 64.20 13 DINKUT20180219-1 2.23 4.33 6.44 7.35 63.87 14 DINKUT20180219-2 2.32 4.0 7.41 7.16 64.90 15 DINKUT20180219-3 1.80 4.66 6.60 7.75 65.00 16 DINKUT20180315-4 2.20 3.56 7.15 8.35 63.81 17 DINKUT20180315-5 1.91 3.48 6.32 7.15 64.43 18 DINKUT20180315-6 1.93 4.10 6.40 7.95 64.54 19 DINKUT20180315-7 2.42 4.25 7.10 7.15 64.34 20 DINKUT20180315-8 1.01 3.64 6.54 8.15 64.30 21 DINKUT20180315-9 2.63 4.22 6.71 7.87 63.29 22 JABKUT20180315-10 2.23 4.65 7.62 7.55 63.97 CD at 5% 0.362 0.503 0.357 0.942 N/S SE (M) 0.127 0.176 0.125 0.329 2.430 2729 Int.J.Curr.Microbiol.App.Sci (2019) 8(10): 2724-2732 Table.4 Quality attributes of kutki millet S No Samples Starch % 10 11 12 13 14 15 16 17 18 19 20 21 22 CD at 5% SE (M) DINKUT20160830-1 DINKUT20160830-2 DINKUT20160830-3 DINKUT20160830-4 DINKUT20160830-5 DINKUT20160830-6 DINKUT20160830-7 DINKUT20160830-8 DINKUT20160830-9 DINKUT20160830-10 DINKUT20160830-11 DINKUT20160830-12 DINKUT20180219-1 DINKUT20180219-2 DINKUT20180219-3 DINKUT20180315-4 DINKUT20180315-5 DINKUT20180315-6 DINKUT20180315-7 DINKUT20180315-8 DINKUT20180315-9 JABKUT20180315-10 56.41 55.05 54.72 54.98 54.94 56.23 56.01 55.82 55.30 54.90 55.69 55.26 54.92 55.10 55.76 56.11 55.60 55.80 54.97 55.84 55.48 54.98 N/S 2.043 This is in close agreement with a previous study by Kamatar et al., (2013) with regards to nutritional composition of little millet landraces Amylose % 29.57 28.37 30.71 27.20 26.31 28.08 27.92 29.06 29.46 27.37 28.97 28.43 29.63 29.06 30.36 28.97 27.20 30.93 27.02 28.34 29.91 27.93 N/S 1.828 Phosphorus (mg/100gm) 195 210 215 190 195 205 210 215 210 189 192 210 220 218 216 210 225 200 220 205 218 210 15.291 5.347 Iron (mg/100gm) 9.2 9.1 8.5 9.0 9.1 9.5 9.0 9.2 8.7 8.5 8.2 9.2 9.1 9.0 9.2 9.3 8.7 9.2 8.8 9.3 9.0 8.8 N/S 0.655 amylose, phosphorus and iron were found maximum in DINKUT20160830-1 (56.41%), DINKUT20180315-6 (30.93%), DINKUT20180315-5 (225.0mg) and DINKUT20160830-6 (9.5mg) whereas minimum contents in DINKUT20160830-3 (54.72%), DINKUT20180315-8 (27.02%), DINKUT20160830-10 (189.0mg) and DINKUT20160830-11 (8.2mg).Similar results were also reported by Nazani and Bhuvaneswari, (2015) and Kotagi et al., (2012) for amylose and minerals content of kutki millet Quality attributes such as starch, amylose and iron content of different cultivars of kutki millet did not differ significantly with each other but differed Likewise, quality attributes such as ash, fat, fibre and protein of different cultivars of kutki millet differed significantly with each other whereas non- significant differences were found in carbohydrate content of different cultivars of kutki millet Quality attributes of kutki millet Quality attributes of kutki millet given in table showed that the contents of starch, 2730 Int.J.Curr.Microbiol.App.Sci (2019) 8(10): 2724-2732 significantly in phosphorus content of different cultivars Nutritional constituents such as ash, fat, fibre, protein, carbohydrate, starch, amylose, phosphorus and iron of all cultivars of kutki millets were found differed slightly with each other (ed.) Methods of analysis of soils, plants, waters and fertilizers Fertilizer Development and Consultation Organization, New Delhi, 49-82 Chandrasekhara A and Shahidi F 2010 Contents of insoluble bound phenolics in millets and their contribution to antioxidant capacity J Agric Food Chem 58, 6706-6714 Deshpande SS, Mohapatra D, Tripathi MK and Sadvatha RH 2015 Kodo millet nutritional value and utilization in Indian foods Journal of Grain Processing and Storage 2, 16-23 Gelinas P, McKinnon CM, Mena MC and Mendez E 2008 Gluten contamination of cereal foods in Canada In J Food Sci Technology 43, 1245-1252 Gopalan C, Ramasastri BV and Balasubramaniam SC 2004 Nutritive value of Indian foods National Institute of Nutrition Indian Council of Medical Research, Hyderabad, India Hariprasanna K, Gomashe S, Ganapath KN and Patil JV 2014 Millets for Ensuring Nutritional Security Popular Kheti 2, 170-175 Itagi KS 2013 Development and evaluation of millet based composite food for diabetes II, Ph.D thesis, University of Agricultural Sciences Dharwad (India) Jaybhaye RV, Pardeshi IL, Vengaiah PC and Srivastav PP 2014 Processing and Technology for millet based food products: A Review Journal of Ready to Eat Food 1, 32-48 Juliano, B.O (1971) A simplified assey for milled rice amylase Cereal science today 16, 334-360 Kamatar MY, Hemalatha S, Meghana DR, Sharanappa T and Rama KN 2013 Evaluation of Little Millet (Panicum sumatrense) Land Races for Cooking and Nutritional Composition Current Research in Biological and Pharmaceutical Sciences (1): 07-11 On the basis of these findings it was concluded that kodo and kutki millet cultivars could be considered the best nutri-cereal Millets play very specific role in human nutrition because of their multiple qualities and good source of carbohydrate, fibre, protein, phosphorus and iron by making them useful components of dietary and nutritional balance in foods Millets can be considered as therapeutic food for health conscious people Regular uses of millets are beneficial in cardiovascular disease, high blood pressure, cholesterol level, diabetes and overcome malnutrition among majority of population Kutki millet is found to be the best as compared to kodo millet with nutritional point of view Future trends should focus on the millet consumption in the developed countries that could help its industrial revolution There is a need to explore the opportunities towards development of diversified foods for household consumption to achieve nutritional security on sustainable basis Acknowledgement This work is supported by JSPS KAKENHI Grant Number JP16K00907 References AOAC 1992 Official methods of analysis 16 edition Association of official Analytical Chemistry Inc Arlington VA Chemists, Washington, DC Bhargava BS and Raghupathi HB 1984 Analysis of plant materials for macro and micronutrient, In: HLS Tandon 2731 Int.J.Curr.Microbiol.App.Sci (2019) 8(10): 2724-2732 Kotagi K, Chimmad B and Kamatar MY 2012 Nutrient enrichment of little 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Dhumketi, Koji Tsuji and Seema Naberia 2019 Assessment of Nutritional Composition of Different Cultivars of Kodo and Kutki Millets Int.J.Curr.Microbiol.App.Sci 8(10): 2724-2732 doi: https://doi.org/10.20546/ijcmas.2019.810.314 2732 ... dirt, dust and foreign matter by winnowing and sieving then ground it for quality analysis Nutritional composition& quality attributes of kodo and kutki millets The kodo and kutki cultivars were... phosphorus and iron content of different cultivars of kodo millet Cultivars of kodo millet DINKOD20160830-3 and DINKOD20180315-10 were statistically superior to other cultivars of kodo millet... content of different cultivars of kodo millet Quality attributes of all cultivars of kodo millet were slightly differed to each other similar resultshave also been reported by Mirza et al., (2014) and