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Nutritional evaluation of ladoo prepared from popped pearl millet

G. Singh (College of Home Science, Banasthali Vidyapith, Banasthali, India)
S. Sehgal (College of Home Science, Banasthali Vidyapith, Banasthali, India)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 18 July 2008




The purpose of this paper is to develop two types of ladoo from pearl millet grain subjected to processing treatment i.e. popping. The paper also aims to analyse the developed popped pearl millet ladoo for nutritional evaluation.


Pearl millet forms a staple food for large population living below poverty line. The fat, proteins and minerals of millet is comparable to other cereals but rough texture, lack of gluten and typical flavour of grain limit their uses in various food preparation. So pearl millet grain was subjected to popping (method given in research paper). Popping produces low bulk density and improved in vitro digestibility. Two types of ladoo were prepared from popped pearl millet. In I type, roasted and dehulled chickpea and groundnut were also added to improve the nutritional quality, whereas II type of ladoo was prepared using 100 per cent popped pearl millet.


The research revealed that type I popped pearl millet ladoo had significantly higher calcium, phosphorus and iron content. Higher polyphenol and phytic acid and lower in vitro protein and starch digestibility were also found in type I ladoo. Cellulose and lignin content was found to be more in type II ladoo compared to type I ladoo.


Literature regarding the puffing of pearl millet was very less and utilization of popped pearl millet for product development was scanty. Moreover, not much study has been done on nutritional evaluation of popped pearl millet product. This research paper provides a new avenue for diversifying the uses of this underutilized pearl millet for increasing its consumption.



Singh, G. and Sehgal, S. (2008), "Nutritional evaluation of ladoo prepared from popped pearl millet", Nutrition & Food Science, Vol. 38 No. 4, pp. 310-315.



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