“NUTRACEUTICAL ANALYSIS AND VALUE ADDTION OF

SOURGUM ,KODO AND LITTLE MILLET ”

A THESIS
SUBMITTED TO

PUNJABI UNIVERSITY, PATIALA

FOR THE AWARD OF DEGREE

MASTERS OF VOCATIONAL IN FOOD PROCESSING

2023-24
BY

MUSKAAN JAIN
[Registration No. 814-2019-226]

UNIVERSITY ROLL NO. – 40002

SUPERVISOR
Dr. Mamta Arora

HOD (Biotechnology and Food Processing)

Department of Biotechnology & Food processing

Amar Shaheed Baba Ajit Singh Jujhar Singh Memorial

College, Bela (Ropar) - 140111 (Pb.)

 CERTIFICATE
This is to certify the thesis entitled “NUTRACEUTICAL ANALYSIS AND VALUE ADDTION OF SOURGUM
,KODO AND LITTLE MILLET” submitted to fulfilment of the requirement for the degree of Masters of
Vocational in Food Processing to Punjabi University, Patiala embodies the research work carried out by
„Miss Muskaan Jain‟ in the Department of Biotechnology and Food Processing, A.S.B.A.S.J.S.M College
Bela (Ropar).

The work has not been submitted in part or full for the award of any other diploma/degree in any other
University in our knowledge.

SUPERVISOR FORWADED BY
Dr. Satwant Kaur Shahi
Dr. Mamta Arora
Principal
Head of Department
A.S.B.A.S.J.S.M. COLLEGE
(Department of Biotechnology and
Bela (Ropar)
Food Processing)

HOD

Department of Biotechnology and Food Processing

 Punjabi University, Patiala (Punjab)

DECLARATION BY THE CANDIDATE

I hereby declare that the work incorporated in the present thesis entitled “NUTRACEUTICAL ANALYSIS
AND VALUE ADDTION OF SOURGUM ,KODO AND LITTLE MILLET”” is my own work and is original
and is performed at Department of Biotechnology and Food Processing, ASBASJSM College Bela (Ropar).

This work has not been submitted in part or full for the award of any other degree in any other University.

Signature of Candidate

(MUSKAAN JAIN)

Date :

Place :
 Certificate-2
This is to certify that this project report entitled “NUTRACEUTICAL ANALYSIS AND VALUE ADDTION
OF SOURGUM ,KODO AND LITTLE MILLET”” submitted for the degree of Vocational in the subject of
Food Processing of A.S.B.A.S.J.S.M College, Bela (Ropar) has been evaluated by us.

External Examiner Head of Department Internal Examiner

 Acknowledgement

Even though this thesis only has my name on the cover, a large number of others helped to complete it. I
owe a debt of thanks to everyone who helped make my thesis possible and who made my post-graduate
experience one I will always treasure.

I first offer up my thesis to God Almighty. With a lowered head, misted eyes, folded hands, and humility, I
am unable to put into words what's inside of me right now. Research is a difficult endeavour that calls both
perseverance and bravery in addition to hard work. Only with God's blessing and grace would this be made
possible.

Words alone can never express the deep, inner feelings of unfathomable indebtedness. I feel the same
confusion when I try to express how grateful and appreciative I am to my wise mentor, Mrs. Mamta Arora,
HOD and Professor of Biotechnology, for her insightful advice and unwavering support from the beginning
to the end of my job. Her knowledge, time and resources were all mine, and they guided me through the
highs and lows I experienced while conducting my research. I am thankful to God for providing me with an
ideal teacher who deserves particular recognition for being the greatest teacher anyone could ask for. I
thank her for all the insightful insights she imparted to me and for offering first-rate workspace during my
investigational work. I would like to acknowledge and extend my heartfelt gratitude to Dr. Mamta Arora
(HOD) (Department of Biotechnology and Food Processing), for their constant suggestions and help.

I do sincerest thanks to our principal, Dr. Satwant Kaur Shahi, Principal of ASBASJSM College Bela for
providing me the opportunity and all necessary facilities to accomplish this successfully.

I am grateful to all respected teachers of ASBASJSM College Bela. I want to quote my sincere thanks to Dr.
Mamta Arora and all other respected Teachers of ASBASJSM College Bela, for their useful knowledge
provided to me during my study.

A great thanks to Amit who help me a lot in thisis and Big thanks to Sukhjeet who support me at every
point of time .

Words will fall short to express my feelings for my Father, Mr. AMIT JAIN who is a very simple, down to
earth and faultless person. He taught me the biggest lesson of life that is hard work, honesty and self-
confidence. He has been the first person to tell me all I needed to know about the value of higher education
in becoming a better person by his simple eloquence. MY Mother Mrs PAYAL JAIN is the soul of my
energy. Her blessings have always led me to tag along the right path. I cannot repay her silent patience and
constant encouragement. She stood by me whenever I felt let down, pepped me up when my spirit
dampened.

Also my gratitude towards my Brother and Sister is aslo important as they are important in my life
SARTHAK, SHREYA. Also my last thanks to my Grand mothers SUNITA JAIN who support me at my
tough times .

Dated:

Place: MUSKAAN JAIN

 Content
Sr Particular Page No.
No.
A List of Tables i
B List of Figure ii-iii
C Abbreviations iv
1 Introduction 1-13

Millets Introduction
History of Millet
Nutritional Benefits of Millets
Type of Millets
Global Production of Millets
Millet based product and dishes
Food Products from Millets
Foods made from Flour
Non-food Products from Millets

2 Review of Literature 13-21

What is millet
Effects of Processing Technologies on the Nutritional Quality of Millet
Grains
Why Millets?
Challenges of food security in the developing countries
Different name of millets
Nutritional compositon of millets
Nutraceutical properties
 Carbohydrate
 Starch
 Protein
 Fats
 Dietry fiber
Benefit of millets
3 Materials and methods 22-33

Material collection
Material we use for testing
Chemical and reagent
Method we choose to do testing
 Test of amino acid
 Test of tannins
 Test of terpinoid
 Test of alkaloid
 Test of cardiac glycoside
 Test of Saponins
 Test of Anthraquinones
4 Results and Discussion 34-47

 Result of amino acid

 Result of tannins
 Result of terpinoid
 Result of alkaloid
 Result of Saponins
 Result of Anthraquinones
 Result of cardiac glycoside
Recipes I made
5 Conclusion 48-49
6 References
 A. LIST OF TABLE: -
Sr. No. Particulars of the tables Page no.
1.1 Global production in world 9
1.2 dishes and products of millets 10
2.1 common scientific and local names of millets 15
2.2 approximate composition of different millets (per 100 g) (Mohapatra et al. 16
2021)
3.1 Test of amino acid 27
3.2 Test of tannins 27
3.3 Test of terpinoid 28
3.4 Test of alkaloid 28
3.5 Test of Anthraquinones 29
3.6 Test of Saponins 29
3.7 Test of cardiac glycoside 30
4,1 Result of amino acid 34
4.2 Result of tannins 35
4.3 Result of terpinoid 35
44 Result of alkaloid 35
4.5 Result of Saponins 36
4.6 Result of Anthraquinones 36
4.7 Result of cardiac glycoside 37
 B. LIST OF FIGURES:-
Sr. No. Particulars of the tables Page no.
1.1 General structure of millet grain 5
1.2 Nutrition per serve 100g 6
1.3 Types of Millet 8
1.4 Global production of millets 9
1.5 Dishes 10
1.6 Product 10
1.7 food we I made 12
2.1 Properties of millets 17
2.2 comparison of Protien, Fiber, Miniral in millets 21
3.1 Equipment 22
3.2 Chemicals and Reagent 23
3.3 sample making 24
3.4 weighing sample 24
3.5 sample preparation 25
3.6 Name of Test we perform 26
3.7 Material use to Test amino acid 30
3.8 Material use to Test tannins 30
3.9 Material use to Test Terpenoids 31
3.10 Material use to Test Alkaloids 31
3.11 Material use to Test Saponins 32
3.12 Material use to test Anthraquinones 32
3.13 Material use to test cardic glycoside 33

4.1 Here we perform 2 Test in this test tube stand (test of amino acid , test of 37
alkaloid ) the result are shown in table
4.2 Result of Terpinoid 37
4.3 Here I am doing sample testing to test millet Quality 38
4.4 Result of cardic glycoside
39
4.5 Result of Anthraquinones 40
4.6 Millet Food prepared by myself 41
4.7 Sorghum roti prepare by me 42
4.8 Cake successfully made 43
4.9 Millet momo was successfully made 44
4.10 Chilla was successfully made 45
4.11 Cookies was successfully prepared 46
4.12 Smoothie was successfully made 47
 C. ABBREVIATIONS USED
Abbreviation Full form

Mg Milligram (Unit of weight)

g Gram (Unit of weight)
kg Kilogram (Unit of weight)
cm Centimetre (Unit of length)
m Metre (Unit of length)
sec Second (Unit of time)
min (Unit of time)
°C Degree Celsius (Unit of temperature)
e. g. For example
% Percentage
l Litre (Unit of volume)
Tsp Table Spoon
+ve Positive
-ve Negative
wt Weight
et al. Latin et alii (and others)
HCL Hydrochloric Acid
H2so4 Sulphuric acid
FeCL3 Ferric chloride
NaOH Sodium hydroxide
CHCL Chloroform