Development and quality evaluation of low glycemic index barnyard millet instant Pulav

Barnyard millet like other minor millets is nutritionally superior to cereals, yet its utilization is limited. By cooking it the way rice is cooked, it was utilized for formulation of instant pulav using PRJ-1 variety of barnyard millet. Barnyard millet, carrot, mint powder, rock salt and spices were the ingredients used in formulation of instant pulav. The major processing steps involved in formulation of instant pulav were cooking (13 minutes), dehydration (for 9 hours at 60°C) and rehydration (9 min in open pan). The sensory quality of instant pulav (reconstituted) was compared with freshly cooked pulav and the results indicated a non-significant difference between them. The glycemic index (GI) of instant pulav was 34.12, which classifies it under low glycemic index foods defining its suitability for diabetic subjects. The protein, fat, crude fibre, total minerals, carbohydrate and energy levels of instant pulav were 11.17g, 3.68g, 8.06g, 2.37g, 69.39g and 356 Kcal, respectively on dry weight basis. The calcium, iron, zinc, magnesium, chromium and phosphorus levels of instant pulav were 39.23, 4.68, 5.17, 85.43, 0.002 and 323.04 mg per 100g, respectively. The shelf life evaluation of instant pulav indicates that it can be stored safely at room temperature for a period of one month in summer and two months in winter.