Shelf-stability and Organoleptic Acceptability of Moth Bean and Kodo Millet Protein Drink
Sachinkumar *
Department of Processing and Food Engineering, College of Agricultural Engineering, UAS, GKVK, Bengaluru-560065, India.
G. S. Krishna Reddy
Agriculture Research Station, Balajigapade, Chikkaballapur-562101, India.
Suresha, K. B.
Dairy Technology, ICAR-AICRP on PHET, UAS, GKVK, Bangalore-560065, India.
Manjunatha M.
ICAR-AICRP on PHET, UAS, GKVK, Bengaluru-560065, India.
Dronachari Manvi
Department of Processing and Food Engineering, College of Agricultural Engineering, UAS, GKVK, Bengaluru-560065, India.
*Author to whom correspondence should be addressed.
Abstract
Moth bean (Vigna aconitifolia), an underutilised legume, is recognised as a potential protein and nutrient source. Similarly, millets are the major source of energy and protein for millions of people. Kodo millet (Paspalum scrobiculatum L.) cereal and legume flours enhance nutritional value, palatability, and functionality. An investigation was conducted to formulate protein drink powder from moth bean and kodo millet by blending them with other ingredients. The grains of moth bean and kodo millet underwent a series of processes, including soaking, sprouting, drying, roasting, pulverising, and blending. Slurries ranging from 0% to 100% were prepared, and the protein drink powder with the most favourable formulation (specifically, 60% sprouted moth bean flour and 40% sprouted kodo millet flour) was selected based on sensory evaluations. The data for the storage studies were statistically analysed according to the design CRD to determine the significant differences in the responses during storage. The nutritional composition of the best-formulated protein drink powder was assessed, revealing the following values: such as bulk density (0.416 g/mL), moisture content (5.16 %), water activity (0.33), protein (17.15 %), fat (1.48 %), fiber (5.12 %), ash (2.40 %) and carbohydrate (62.76 %,). This formulation was subjected to spray-drying at varying temperatures (140, 150 and 160 °C) and feed rates (9, 10 and 11 rpm). The optimised conditions - 149 0C inlet temperature and 10 rpm feed rate, produced a powder with 11.32 % protein, 0.42 % fat, 4.66 % fibre, 2.59 % ash and 70.56 % carbohydrate. The quality of the spray-dried powder remained stable over a 90-day storage period, indicating good shelf life potential. The study concluded that the spray drying method demonstrated satisfactory capability in drying and protein drink powder with the desired properties. Further research is needed with different flavours and various value-added food products. It can be made by incorporating protein drink powder with milk to increase the protein content.
Keywords: Moth bean, kodo millet, shelf life, protein drink powder