The Pharma Innovation Journal 2023; 12(2): 3670-3678

ISSN (E): 2277-7695

ISSN (P): 2349-8242
NAAS Rating: 5.23 Development and analysis of high fibrous protein rich
TPI 2023; 12(2): 3670-3678
© 2023 TPI food (Paniyaram) from barnyard millets (Echinochloa
www.thepharmajournal.com
Received: 23-12-2022 esculenta)
Accepted: 28-01-2023

Justin Antony Justin Antony, Sanjith T Sony, Philemon Mathew Rajan, Abhinav Jaison,
Department of Food Technology
and Nutrition, Lovely Nevin Babu and Ravindra Kuma Tiwari
Professional University,
Jalandhar, Punjab, India Abstract
Barnyard millet is a non-acid creating, high protein, high fiber, and simple-to-digest to digest meal.
Sanjith T Sony
Using barnyard millet, an effort was made to create the fermented product Paniyaram, which has added
Department of Food Technology
and Nutrition, Lovely
value. The staple Paniyaram recipe was altered by substituting a percentage of rice with barnyard millet.
Professional University, A total of three different ratios of samples were formulated by substituting rice with barnyard millet. The
Jalandhar, Punjab, India ratio of barnyard millet to rice was taken as 4:1, 3:2, and 2:3. Rest of the components were taken equally,
only the ratio of rice was changed. All the three samples were fermented for 8 hours. Sensory attributes
Philemon Mathew Rajan such as colour, taste, flavour was recorded. Various tests such as protein estimation, fat estimation,
Department of Food Technology Mineral estimation and fibre estimation was performed. Among the three samples it was revealed that the
and Nutrition, Lovely ratio 3:2 was more acceptable than other ratio variations. Therefore, it can be concluded that the ratio 3:2
Professional University, is best suited for making Paniyaram using barnyard millet.
Jalandhar, Punjab, India
Keywords: Paniyaram, fiber, millet, fat
Abhinav Jaison
Department of Food Technology
and Nutrition, Lovely Introduction
Professional University, Barnyard millet is a minor millet and is the fourth largest in the scale of production. and
Jalandhar, Punjab, India provides many starving mouths with food security all around the world. Barnyard millet is
cultivated throughout the globe. It is grown in many countries such as China Japan Pakistan
Nevin Babu
Africa and Nepal (Patil J.V 2017) [2]. India is the world's largest producer of barnyard millet in
Department of Food Technology
and Nutrition, Lovely terms of area (0.146 m ha) and output (0.147 mt), with an average productivity of 1034 kg/ha
Professional University, over the previous years (IIMR, 2018) [12]. In India Barnyard Millet is majorly grown in the
Jalandhar, Punjab, India hilly regions of Uttarakhand and in the southern states of India such as Kerala and Tamilnadu
(Kumar et al., 2007; Joshi, 2013) Although it is also fed to animals, most barnyard millet is
Ravindra Kuma Tiwari grown for human use. Two of the most well-known cultivars and wild species of barnyard
Department of Food Technology
and Nutrition, Lovely millet are Echinochloa frumentacea (Indian barnyard millet) and Echinochloa esculenta
Professional University, (Japanese barnyard millet) (Sood et al., 2015) [11].
Jalandhar, Punjab, India Besides wheat, maize, and rice, millet is one of the major cereals that can be substituted.
Barnyard millet is also a good protein, carbs, and fiber source. Barnyard Millet contains
approximately 66% starch, 15% protein and 7 % lipid content (Cao, Th et al. 2017) [4].
Barnyard millet has a lot of fiber and is also known as Kuthiravali in Tamil, odalu in Telugu,
Jhangora in Hindi, and Kavadapullu in Malayalam. This millet has the lowest calorie and
carbohydrate contents of any millet. Vitamin b is important in millet bran strands (Bernard,
R.W. 1996) [3].
Barnyard millet is mainly incorporated as a substitute for rice in the diet. When compared to
rice and other cereals, Barnyard millet have considerably high concentrations of protein,
dietary fibre, Vitamin B1 and Vitamin B2 (Watanabe, Mitsuru 1999) [5]. Barnyard millet is
also a rich source of macronutrients such as iron (Fe) and Zinc (Zn) which poses numerous
health benefits (Renganathan et al. 2020) [6]. These millet’s dietary fiber level helps keep the
body feeling full. As a result, the desire to eat as much food decreases, which ultimately results
in the body receiving more energy. Those who are looking for the best millet for weight loss
Corresponding Author: might incorporate it into their diet. Barnyard millets also contain a lot of antioxidants, which
Justin Antony help treat a variety of illnesses and health issues.
Department of Food Technology Barnyard millet has a lot of easily absorbed protein and makes you feel good and energized
and Nutrition, Lovely after eating it. Barnyard millet is a high-fiber grain with a superb balance of soluble or
Professional University,
Jalandhar, Punjab, India insoluble fragments; it is not only a fasting millet; it is nutrition packed enough to incorporate
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in everyone's daily diet, regardless of age. Dietary fiber in used to create a variety of baked goods, including weaning
food aids in the prevention of incontinence, excess gas, food and cookies, biscuits, bread, and muffins. Chappati, puti,
constipation, and unnecessary stomach cramps. (Parveen and murukul, additional foods for feeding babies or infants,
Kumari et al. 2017) [13] are made from composite flour. The traditional foods burfi,
The high level of enzyme delignification in millets' baddis, halwa, and papad are made from millets. (Shonisani
carbohydrates helps to produce more starch. Patients with Eugenia Ramashia et al. 2021) [19].
diabetes and heart disease may therefore benefit from it. As a The use of millets in bakery products will not only be superior
result, it might be advised for diabetics and people who have in terms of fibre content, micronutrients but also create a good
had cardiovascular incidents. Barnyard millet helps diabetics potential for millets to enter in the bakery world for series of
become more sensitive to carbohydrates and lowers blood value added products. These are mostly prepared from the
sugar. (Kimeera Ambati et al. 2020) [14]. wheat flour but efforts are being made to replace few portion
The technique of abstractly merging carbohydrates, proteins, of it with millets in order to provide an alternative and reduce
lipids, and other components in food through the action of over dependence on wheat and make gluten free bread
enzymes and microorganisms is called fermentation. The (Saraswathi R et al. 2018) [20].
process of fermentation improves the food's flavor and aroma, Fermentation is a process that is associated with probiotics
making it more appealing. It also helps increase the nutritive also known as good bacteria. Because they have a favorable
value of food and also makes it easily digestible (Deepa M. effect on the balance of the intestinal microflora, preventing
Madalageri: 2012) [7]. The purpose of making biscuits from the growth of harmful bacteria, promoting healthy digestion,
foxtail millet and barnyard millet is to compare them to improving the immune system, and boosting resistance to
biscuits made from refined wheat flour in order to assess their infection. These good bacteria are often referred to as
sensory quality and acceptability, nutritional value, and probiotics. (Helland et al., 2004) [9].
glycemic index. biscuits made with 45% millet flour and 55% Millets assist in reducing the unfavourable fermentation of
refined wheat flour were combined to make millet. A trained raw food components in the gut and the binding of toxins that
panel and diabetic participants considered all three types of causes them to pass through colon as faeces. Colon cancer,
biscuits to be acceptable. (Anju, et al. 2010) [15]. Banyard constipation, and gastro-intestinal issues are decreased as a
millet consists of antioxidant substances,a derivative of result. As according reports, heart disease, duodenal ulcers,
serotonin,Anti-inflammatory properties Tumor-preventive and glucose are rare in individuals who regularly eat millet
flavonoid-luteolin and tricin (Dr. Usha Dharmaraj et al. 2021) (Viyalakshmi et al., 2006) [21].
[16]
. An inoculum size of 3%, a temperature of 37°C, and a pH of
Due to its widespread distribution across the continent and 6.5 were the ideal conditions for fermentation. Under these
excellent nutritional profile, millet is essential in this conditions, the fermentation process was able to improve the
capacity.Millet has been transformed into a variety of amino acid profile, raise the protein content, and lower the
products using fermentation and malting. Thus, this analysis amounts of antinutrients in the barnyard millet to increase its
evaluates and provides a summary of both traditional and nutritional value (Bhat et al. 2014) [22].
contemporary fermented and malted items. Although millet Paniyaram is a traditional cuisine made from fermented
has been used in a variety of goods, its main food applications batter, which becomes crisp and golden after being prepared.
are still limited to traditional customers, and it is still It has a spongy, soft texture since it’s made from a leavened
completely underutilized. Given the potential contained in this fermented batter. Then it is shallow fried in a paniyaram pan,
grain, it is crucial to investigate this crop by using the proper a distinctive hollow pan. It is prepared from a batter of
contemporary fermentation and malting technology. As a fermented rice grains which may or may not comprise
result, ready-to-eat (RTE) and ready-to-use (RTU) food fenugreek seeds. This study is carried out by incorporating
products will be available and, to a significant part, Africa's paniyaram with barnyard millet by replacing the ratio of
ongoing food security issues will be resolved. (Adebiyi JA et traditional rice components in the batter. Rice and assorted
al. 2018) [17]. pulses are traditionally combined in a 4:1 ratio to prepare
The purpose of the study was to evaluate the nutritional paniyaram
profile, glycemic index, and health advantages of eating
barnyard millet in type II diabetes. The millet included 398 Materials and Methods
kcal/100 g of calories, 10.5% protein, 3.6% fat, and 68.8% The barnyard millet required for the preparation was obtained
carbohydrate. The total amount of dietary fibre was from a supermarket situated in Phagwara, Punjab. Other
considerable (12.6%). fractions that are soluble (4.2%) and ingredients such as black gram dal, pulses, and rice were also
insoluble (8.4%) (Ugare R, Naik R et al. 2014) [18]. procured from local markets. We had to sieve and wash all the
Flat bread, porridge, roasted, and alcoholic and non-alcoholic raw materials before soaking.
beverages are all made from millet grains or flour. They are

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Fig 1: A view of the raw material used into Paniyaram

Moulderused for making paniyaram: The following The "paniyaram pan," often referred to as the "appe pan" or
moulder was used for the moulding paniyaram (Fig.2). the "aebleskiver pan," is an unique cooking vessel widely
used in South Indian and several other Asian cuisines to
prepare the well-known snack. Small, spherical, and fluffy
paniyarams are produced from fermented rice and lentil batter
and are often seasoned with spices, peppers, onions, and
sometimes vegetables.

Recipe Formulation
We changed the tradition way of preparing by substituting
barnyard millet with a percentage of rice. A total of three
different ratios of samples were formulated by substituting
rice with barnyard millet. The ratio of barnyard millet to rice
was taken as 4:1, 3:2, and 2:3. Rest of the components were
taken equally, only the ratio of rice was changed.
Fig 2: A view of the moulder used for making Paniyaram

Table 1: Ratio of the various ingredients used into the paniyarm preparation.
Barnyard millet 210 g
Rice 52 g
80:20
Urad dhal 43.75 g
Chana 2.94 g
Barnyard millet 157.5 g
Rice 105g
60:40
Urad dhal 43.75g
chana 2.94g
Barnyard millet 52.5g
Rice 210g
20:80 Urad dhal 43.75g
Chana 2.94g

Method of Preparation batters.

For 6 hr. the millet, rice and urad dhal are kept for soaking.
We grind it into a paste after draining the water from it. Then Result and Discussion
they are kept for 8hrs. Do this same procedure for 3 different

Fig 3: Image of Paniyaram prepared from different concentrations.

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Sensory characteristics of the product of the 3 products (3 samples prepared from different ratios) is
A group of trained panelists determined the sensory properties shown in Table 2.

Table 2: Sensory scores for Paniyaram prepared from different ratios

Sample (Millet: rice) Color Texture Flavor Taste Overall acceptability
60:40 8.2 8.3 8 8.2 8.175
20:80 6.5 6.6 6.1 6.3 6.375
80:20 5 5.2 5.2 5.1 5.125

Upon observations, we found that due to the larger content of Reagents Required
rice in the 20:80 ratio, the paniyaram was very soft in texture 1. Reagent A: 2% sodium carbonate in 0.1 N sodium
meanwhile in the 80:20 ratio the paniyaram was found to be hydroxide.
quite firmer and harder in texture. From the results, it was 2. Reagent B: 0.5% copper sulphate (CuSO4.5H2O) in 1%
found that the paniyaram prepared from the 60:40 millet to potassium sodium tartarate. The stock solutions are
rice ratio was the most acceptable meanwhile the paniyaram mixed to prepare fresh.
prepared from the 80:20 millet to rice ratio was the least 3. Alkaline copper solution (Reagent C): Mix 50mL of
acceptable. reagent A and 1 mL of reagent B prior to use.
4. Diluted Folin’s reagent (Reagent D): Dilute Folin-
Methods for analysis Ciocalteau reagent with an equal volume of 0.1 N NaOH
1. Estimation of protein 5. Standard: Dissolve 50mg BSA in 50mL of distilled water
Estimation of protein using Lowry’s method in a volumetric flask. Take 10mL of this stock standard
In the polypeptide chain the –CO-NH- bond (peptide) reacts and dilute to 50 mL in another flask for working standard
in an alkaline medium with copper sulfate to give a bluish solution. One mL of this solution contains 200 µg
colour. The sensitivity of this method is improved by the protein.
reduction of the phosphomolybdate and phosphotungstate
components of the Folin-Ciocalteau reagent caused by the Outline of the procedure
tyrosine and tryptophan residues of protein.

In a series of test tubes we pipette out 0.2, 0.4, 0.6, 0.8 and 1 ml of working standard

In another test tube we pipette out 1 mL of the sample

The volume in all the test tubes is made up to 1ml. Then a blank is kept aside which has 1ml of distilled water

Then to all the test tubes we add 5ml of reagent C and mix

The test tubes are left to rest for 10 min after mixing

0.5 mL of reagent D is added to the test tubes and left for incubation at room temperature for 30 min in the dark.

At 660nm the absorbance is recorded and the standard curve is plotted

The concentration of protein is obtained from the standard curve

Fig 5: A flow chart of the Paniyaram preparation.

Table 3: Protein estimation from prepared Paniyaram.

Volume of Volume of Volume of Volume of
A 660
standard BSA (ml) distilled water (ml) reagent C (ml) reagent D (ml)
0.0 1.0 5 0.5 0
Incubate at room
0.2 0.8 5 0.5 Incubate at room temperature 0.115
temperature for 30
0.4 0.6 5 0.5 in the dark for 10 min 0.187
min
0.6 0.4 5 0.5 0.268
0.8 0.2 5 0.5 0.314
1.0 0.0 5 0.5 0.387

Table 4: Vitamin C estimation from prepared Paniyaram.

Sample solution (millet: rice) Volume of reagent C (ml) Volume of reagent D (ml) A 660
Incubate at room Incubate at room
20:60 5 0.5 0.241
temperature for 30 temperature in the dark
60:40 5 0.5 0.268
min for 10 min
80:20 5 0.5 0.390
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As we can see from the table that the as millets have higher available.
protein content the sample prepared from the 80:20, millet to
rice ratio has the highest protein content whereas in the 20:60, Standard curve for Protein by Lowry’s method
millet to rice ratio sample has the least protein content

Fig 6: A view of the collected sample a) and operational performance of the protein estimation.

Estimation of mineral content Ash% = (W2 – W1)/ Ws * 100

Mineral content estimation using the ash test. The weight of
the fat loss in the sample serves as a proxy for fat content. A W1 – the weight of the empty crucible
semi-continuous solvent extraction technique is the Soxhlet W2 - the weight of the crucible with ash
method. Ws – the weight of the sample
In this process, the sample is totally soaked in a solvent for 5–
10 min before being drained back into the boiling flask. Outline of the procedure

Collect 3 clean crucibles and weigh its empty weight on a digital scale

Transfer 5 grams of all the different ratios into the three separate crucibles

After transferring the sample record the weights of three different crucibles

Place the crucibles under a burner until charring takes place

After charring Place all the crucibles onto muffle furnace

Set the temperature of the furnace to 550 °C and burn the sample for 4-6 hours

Turn off the furnace and allow to cool to at least 250 °C

With the help of tongs, transfer the different crucibles into desiccator and allow it cool to room temperature

Calculate the weight of the crucibles with ash and calculate the ash content
Fig 7: A flow chart for the mineral estimation from the Paniyaram.
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Table 5: Observations from the ash test The amount of ash refers to the amount of mineral content,
Sample (millet: rice) W1 (g) W2 (g) Ws (g) Ash% higher the ash content greater the mineral content. From table
60:40 22.5 22.63 3 4.33 5, we can see that the mineral content in the Paniyaram
80:20 21.7 21.79 3 3 prepared from the ratio of 20:80 millet to rice ratio is the
20:80 20.7 21.83 3 37 highest meanwhile the least mineral content is present in the
80:20 millet to rice ratio.

Fig 8: A view of the muffle furnace

Estimation of Fat content Fat % = (W1 – W2) / Ws * 100

Estimation of fat content using the Soxhlet method
Fat content is measured by the weight of the fat loss in the Where
sample. The Soxhlet method is a semi-continuous solvent W1 – the weight of the flask with fat W2 – the weight of the
extraction approach. In this procedure, the sample is soaked empty flask Ws – the weight of the sample
completely for 5–10 min in a solvent and then siphoned back
into the boiling flask. Outline of the procedure

Samples of different ratios were covered in a thimble made of thick filter, and was then put inside into the main chamber of Soxhlet
extractor. A glassware which has extraction solvent is kept onto Soxhlet extractor Condenser is then used in adjacent with the Soxhlet.

As the solvent is heated, its vapors will rise towards the distillation arm and it will submerge the chamber housing thimble containing
sample. Vapor will cool down as a result of condenser and falls back into the chamber containing the solid material

Sample containing chamber is being slowly filled with the warm solvent. The warm solvent ensures the dissolution of the desired
components. If the Soxhlet chamber is on the verge of being full, it will automatically get removed by a siphon sidearm, with the
solvent going back to the distillation flask. Repeated cycles of this process can take place over days or hours.

As each cycle takes place a part of the non volatile compound gets dissolved in the solvent.
As many repeated cycles takes places the desired compound will get concentrated on the distillation flask

Rotary evaporators are typically used to remove solvent after extraction yielding the extract compound. The non solid part of the
extracted solid is usually removed and not used again
Fig 9: Flow chart for the fat content determination.

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Table 6: Fat determination from the Paniyaram From table 6 we can observe that the highest fat content is
Sample (Millet: rice) W1 W2 Ws Fat% found in the sample prepared from the 20:80 ratio meanwhile
60:40 120.37 119.38 3 33% the least fat content is found in the sample prepared from the
80:20 119.4 118.5 3 30% 80:20 ratio. This coincides with the fact that rice is higher in
20:80 121.83 120.56 3 42.3% fat content compared to that of millets.

Fig.10: Fat determination from the Paniyaram.

Estimation of the fiber content it goes through the body undigested.

Estimation of fiber content using crude fiber method fiber crude method (%) = (A-B) / C * 100 Where,
The body is unable to digest fiber, which is a form of A = weight of crucible with dry residue B = weight of
carbohydrate. Fiber cannot be converted into glucose, the crucible with ash
sugar that results from the breakdown of most carbs; instead, C = weight of the sample

Take 200 mL 0.128 M sulfuric acid in conical flask

Weigh 5g from each sample

Add samples to the conical flasks

After 30 minutes, periodically shake the conical flasks and put them on a hot plate.

Take a 1000 mL conical flask to be discarde and filter the sample using it. Take 200 mL

0.313M NaOH in conical flask

Weigh 5 g from each sample

Add samples to the conical flasks

Shake the conical flasks periodically and place them on hot plate after 30 minutes

After boiling, filter the sample & wash the filtered sample with hot water to remove excess NaOH

Take the residue in crucible and place it in hot plate for evaporation the water

Place the crucible in a hot air oven set to 230 degrees Celsius for two hours, then cool it in a Dessicator.
Fig 11: Flow chart for the fiber content determination

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Take the weight of the crucible & put it in a muffle furnace at 550 ℃ for 2 hour

Table 7: observations of ash test

Sample (millet : rice) A (g) B (g) C (g) Fiber %
20:80 17.66 17.65 6 0.166
60:40 19.38 19.36 6 0.333
80:20 21.23 21.15 6 1.333

From the result we can see that the highest fiber content is to rice and the least fiber content is in the 20:80 millet to rice
found in the paniyaram prepared from the 80:20 ratio of millet ratio. This coincides with the fact that millets are rich in fiber.

Fig 12: A view of the chemical preparation

Conclusion Grains. Journal of Agricultural and Food; c1999.

The goal of the current study was to create a paniyaram with 6. Renganathan, Vellaichamy Gandhimeyyan, Vanniarajan
added value by combining traditional rice with barnyard Chockalingam, Karthikeyan Adhimoolam; Ramalingam,
millet in the batter. The fermentation process improves the Jegadeesan. Barnyard Millet for Food and Nutritional
softness of the batter and helps to retain a significant amount Security: Current Status and Future Research Direction;
of carbon dioxide, which increases the volume of the batter c2020.
and gives the finished product an appropriate soft, spongy 7. Deepa Madalageri M. Fermented product of little millet
feel. Barnyard millet was incorporated with rice to obtain 3 and application of this technology in catering; University
different ratios of batter. Only the ratio of rice and barnyard of Agricultural Sciences, Dharwad; c2012. p. 1-114.
millet was changed, rest all the components were taken as 8. Gopalan C, Rama Sastri BV, Balasubramanian SC.
constant. Three different ratios of barnyard millet to rice were Nutritive value of Indian Foods (Revised and updated by
4:1, 3:2 and 2:3. Out of these three ratios, it was found that Narsinga Rao BS, Deosthale YG, and Pant KC); National
the paniyaram prepared from the 60:40 millet to rice ratio was Institute of Nutrition, Indian Council of Medical
the most acceptable meanwhile the paniyaram prepared from Research; c2004. Hyderabad- 500007.
the 20:80 rice to millet ratio was the least acceptable. From 9. Helland MH, Wicklund T, Narvhus JA. Growth and
this we can conclude that higher incorporation of barnyard metabolism of selected strains of probiotic bacteria in
millet was responsible for decreased sensory scores. maize porridge with added malted barley. Int. J. Food
Microbiol. 2004;91(3):305-313.
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