INTRODUCTION:

Millet is a general category for several species of small grained cereal crops and is a food staple in parts of India, Africa, China and elsewhere. Millet has been cultured since early times in areas of North Africa and Central Asia, though its origin is ambiguous. Most millet is produced in Asia and Africa Millet flour is used in making flat cakes and breads. The whole grain is used in soups, stews or as a cooked cereal. Millet is also popped; roasted or sprouted^1,2. Millet is one of the most important drought-resistant crops and the 6th cereal crop in terms of world agriculture production³. Millet has defendfrom pests causing diseases and productivity under drought conditions as compared to cereals. Thus, the millet grains are modern effort in developing countries in terms of utilization as food. Keeping in view, the present study was to prepare the functional food as Millet Adai and analysis of its nutritional compositions.

EXPERIMENTAL METHODS:

Materials:

The required ingredients were purchased from More and More market, Chennai, Tamil Nadu.

Methods

Table-1 Recipe selected for nutritional food

Type of Food	Product	Main ingredients
Nutritional food	Millet Adai	Sorghum Pearl Millet

Table-2 Ingredient of sorghum pearl Millet adai (Millet adai)

Ingredient	Weight (g)
Sorghum powder	100
Pearl Millet powder	100
Onion (Small)	10 Nos.
Garlic	05 Nos.
Curry leaves	As required
Coriander leaves	As required
Green chilli	02 Nos.
Red chilli powder	10
Anise (Sombu)	10
Asfoetida (Perungayum)	2
Gingili oil	As required
Water	As required
Salt	As required
Preservative	Rosemary oil

Development of Millet Adai

Sorghum and pear millet is soaked in water for 2 hours. After grinding, added pieces of onion, leaves, required amount of anise, asafetida, salt and mixed well. Two cup of Sorghum Pearl Millet mavu is taken and spread over the nonstick tawa and Make into Millet Adai.

Determination of Physicochemical parameters:

Physicochemical parameters of the powdered Millet adai such as ash, moisture content and crude fiber content were performed according to the method described in WHO guidelines².

Proximate analysis:

The total carbohydrate content was analysed by the method of Hedge and Hofreiter³, (1962). Protein was determined by the method of Lowry⁴et al. (1951). Total lipids were assayed by the method of Folch⁵et al., (1957).

Phytochemical screening:

Chemical tests were carried out on the aqueous extract of Millet Adai and on the powdered specimens using standard procedures to identify the constituents as described by Sofowara⁶ (1993), Trease and Evans⁷ (1989) and Harborne^8,9 (1973, 1984).

Qualitative analysis of inorganic elements and Vitamins:

Millet Adai samples were treated with HNO₃ and HCl (3:1) for 1 hour. After the filtration, the filtrate was used to perform the following tests¹⁰. The vitamin A, C, D and E analysed by the method of Pearson, (1976)¹¹ and Patel, (2005)¹².

RESULTS AND DISCUSSION:

A food are some things that gives nutrients. Nutrients are ingredients that deliver energy for development and all functions of the body like respiration, digestion of food and restoration of the body and for care the system healthy. They need emerged as substantial contributors to the health stimulating effects of vegetables, fruits, seeds, nuts and wholegrain and cereals. The inspiring ingestion of those foods is therefore an integral a part of nutrition. The information about best food sources wants data about the distribution and amounts of bioactive compounds present in foods.

Development of Millet Adai:

Adai is made from mixture of different variety of lentils. Adai is rarely used healthy suppertime or dinner recipes for South Indians particularly for people in Tamil Nadu and Kerala. Both mom and MIL usually make adai for dinner and especially for guests. It comes out soft as well as crispy. Adai is the most well-known combo everywhere. The preparation is easy and simple. First the Sorghum and pear millet is soaked in water for 2 hours. After grinding, added pieces of onion, leaves, required amount of anise, asafetida, salt and mixed well. Two cup of Sorghum Pearl Millet mavu is taken and spread over the nonstick tawa and Make into Millet Adai (Fig 1).

Fig 1 Prepared Millet Adai

Proximate analysis

Estimation of nutritive value provides valuable data as it denotes the capability of any plant or plant part for being used as a food and/or drug. The proximate analysis of Adai gives a worthy insight especially when presented with additional data about their phytochemical contents as well as their biological activities. Hence, such analysis presents an overall view for the judgment of the data. The nutritive values are mention as percentage in major nutritional bio-molecules are carbohydrates, proteins, lipids and fibre alongside the presence of major minerals and their food value.

Table 1 represent the proximate analysis (moisture, ash, carbohydrate, lipid and protein content) of Millet adai.

The nutritive value of the any food depends upon the amount of calories in the form of energy obtained from it. The proximate content of total protein, carbohydrate and lipids are considered to be major indices of the health status of animals.

Carbohydrates are the foremost abundant major nutrients and form the main source of biological energy through their oxidation within the tissues. They also furnish organic precursors for the biosynthesis of many cell components. Carbohydrates provide a minimum of 70 percent and sometimes up to 90 percent of the entire caloric intake. they're the foremost abundant biomolecules produced on earth; photosynthetic plants and algae convert over 100 billion metric plenty of CO₂ and water into sugars, starches, and cellulose like substances. Englyst and Kingman (1993) distinguished two types of polysaccharides from plant foods: the storage polysaccharides and non-starch polysaccharides¹³. The principle non-starch polysaccharides (NSP) are pulses, cereal grains, other seeds, root and stem vegetables are readily measurable food component termed as dietary fibre¹⁴.

Protein within the diet is important to supply sources of nitrogen and amino acidsto be utilized within the synthesis of body proteins and other nitrogen containing substances. Proteins in more than these function a source of energy. The nutritive value of a protein be subject to upon the components of its Phytochemical screening of Millet Adai

Amino acids. Most of the amino acids are derived from proteins and are basic function in nutrition is to putting together block molecules. The protein known as the nutritive value of a food and depends on its amino acid content^15,16.

Fats are the principle stored forms of energy in many organisms, with phospholipids and sterols making up approximately half the mass of the biological membranes. The electron carriers, light absorbing pigments, emulsifying agents, enzyme cofactors, hormones, hydrophobic anchers, and intracellular messengers are crucial lipids¹⁷ .Bouchier (1997) reported thelipids derivatives as eicosanoids and essential fatty acids play important roles in protection of human diseases¹⁸.

Dietary fibre is primarily the storage and cell wall polysaccharides of plants. Numerous fibre sources and a mixed fibre diet rises stool weight, there by stimulating normal laxation¹⁹. Most of the fibers are not digested by the body due to are cellulose and has health benefits in the diet²⁰. The diet containing dietary fibre may bind to protein and minerals to reduce their absorption or digestibility^21,22,23,24. In the present study significant concentrations of carbohydrate, protein, lipids and fiber found in the millet Adai which helps the health promoting activities.

Information on food composition is of great importance for scientists and practitioners working in the fields of nutrition and public health. Nutrition and health claims have to be supported by sound scientific evidence, including data on the food’s nutrient content. Therapeutic nutrition may require health life style. This is also the case for phyto-compounds are found in plant basedfoods which havevarious health benefits and have recently become the main target of scientific interest.

In the present study was carried out the phytochemical analysis in Millet Adai revealed the presence of medicinally active constituents. The phytochemical characters of the Millet Adai investigated and summarized in Table-1. The phytochemical screening Millet Adai showed that the presence of Tannin, Phlobatannins, Saponin, Flavonoids, Steroids, Terpenoids, Tritrpenoids, Alkaloids, Carbohydrate, Protein, Anthroquinone, Polyphenol and Glycoside.

Phytochemmical play a major role in array of ailments including asthma, helminthiasis, sinusitis, diarrhea, stomach arthritis, ache, eczema, scrofula, diabetes mellitus, skin disorders, anorexia, thyroid dysfunction, infectious diseases and cancer. Flavonoids have several biotic actions including anticancer, antidiabetic, antimicrobial, anti-inflammatory cytotoxicity, as well as antiarthritis activities. The significant property of flavonoids which act as potent antioxidants and can guard the human body from free radicals and reactive oxygen species²⁵.

Table 1. Phytochemical screening of Millet Adai

Secondary Metabolites	Aqueous
Tannin	Presence
Phlobatannins	Presence
Glycoside	Presence
Flavonoids	Presence
Steroids	Absence
Terpenoids	Presence
Anthroquinone	Presence
Alkaloids	Presence
Carbohydrate	Presence
Saponin	Presence
Tritrpenoids	Presence
Protein	Presence
Polyphenol	Presence

Tannin containing plant extracts are used as astringents, against diarrhoea, as diuretics, against stomach and duodenal tumours and as antioxidant, antiinflammatory, antiseptic and haemostatic pharmaceuticals²⁶. Alkaloids have various pharmacological activities including antimalarial activity, antiarrhythmic effect, antihypertensive effects and anticancer actions. The pharmacological activities of saponins are anticancer, membrane permeability, enhance immune and reduce cholesterol and they have also been found to significantly affect growth, feed intake and reproduction in animals²⁷ .

Qualitative analysis of inorganic elements in Millet adai:

In the present study was carried out the inorganic elemental analysis in Millet Adai revealed the presence of essential elements. The inorganic elemental characters of the Millet Adai investigated and summarized in Table-2 and Fig 4. The inorganic elemental screening Millet Adai showed that the presence of Calcium, Magnesium, Sodium, Potassium, Iron, Sulphate, Phosphate, Chloride and Nitrate.

Minerals may be broadly classified as macro and micro elements. The phosphorus, sodium, calcium, and chloride are macro elements while the iron, potassium, copper, magnesium, cobalt, iodine, manganese, zinc, fluoride, molybdenum, selenium, chromium and sulfur are micro-elements²⁸ . Evidence for requirements and essentialness of others like lead, cadmium, lithium, tin and vanadium is weak²⁹.

Table 3: Qualitative analysis of inorganic elements in Millet Adai

S. No	Inorganic elements	Result
1	Calcium	+
2	Magnesium	+
3	Sodium	+
4	Potassium	+
5	Iron	+
6	Sulphate	+
7	Phosphate	+
8	Chloride	+
9	Nitrate	+

(+) Presence (-) Absence

Qualitative analysis ofvitamins in Millet adai:

Vitamins:

The vitamins of the Millet Adai investigated and summarized in Table-2. The vitamin analysis of Millet Adai stemshowed that the presence of Vitamin C, E, D and A. Vitamins are biological materials that are important in minute amounts for growth and development activity of the body. They are obtained naturally from plant and animal foods. Organic in this definition refers to the chemistry and molecules of vitamins. The amounts of vitamins ingested from food are measured in micrograms or milligrams³⁰. Vitamin E remains the most mysterious of vitamins. The body needs it but its lack does not lead to any known disease. Vitamin E is the most exploited vitamin in that it is sold as a cure-all and even as an anti-aging potion. Vitamin E, C, and beta carotene are antioxidants and cancer prevention. Vitamin C also helps to absorb and use Iron.

Table: 5 Qualitative analysis ofvitamins in Millet Adai

S. No	Test	Qualitative Result
1.	Vitamins A	Presence
2.	Vitamins C	Presence
3.	Vitamins E	Presence
4.	Vitamins D	Presence

CONCLUSION:

Nutritive value of food is an energetic component in maintaining human overall physical well-being because nutritional well-being is a sustainable force for health and development and maximization of human genetic potential. In the present study was to prepare the functional food as Millet Adai and analysis of its nutritional compositions. The result of the present study concluded that Millet Adai has a potential natural enriched vitamins, minerals and bioactive natural product and it is may be beneficial to diabetic, arthritis, cancer and cardiovascular diseases which is useful for decrease the secondary complications of the diseases and strengthen the immune system.

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Received on 13.05.2020 Modified on 05.04.2021

Research J. Pharm. and Tech 2023; 16(2):603-607.

DOI: 10.52711/0974-360X.2023.00103