Utilization of Coconut Milk Residues for the preparation of value added food products with the incorporation of Quinoa Seed and Kodo Millet

Abstract

ABSTRACT newlineBackground: Consumption of unhealthy foods contributing factors to the growing prevalence of newlinenon-communicable diseases like high blood pressure, atherosclerosis, coronary heart disease, newlineobesity, cancer, diabetes mellitus type 2, insomnia, bone and joint diseases. The high fibre newlinecontent of coconut milk residue makes it advantageous for healthy heart and good digestion, newlineQuinoa flour contain 20 necessary amino acids. Quinoa Seed and Kodo Millet is very easy to newlinedigest, high in B vitamins, particularly niacin and pyridoxine, and also contain minerals like newlinecalcium, iron, potassium, magnesium, and zinc, also rich in antioxidants. Honey and dates are newlinenatural sweeteners that can be used in place of sugar. All ingredients (Quinoa Seed, kodo millet newlineand coconut milk residues) using in this study have low in glycemic Index and help in newlinepreventing non communicable diseases. newlineObjectives: The study is undertaken with following objectives: To make coconut milk residues newlinefrom tendor coconuts and to make separate millet flour from Quinoa Seed and kodo millet, to newlineassess the proximate composition, minerals and antioxidant properties of coconut milk residues, newlinequinoa flour, and kodo millet flour, to make sweet treats with coconut milk residues, selected newlinemillets and natural sweeteners, to assess the organoleptic attributes, proximate composition, and newlineantioxidant properties of the control and experimental products, to determine the microbial load newlineof the organoleptically control and the best experimental sample for the developed value-added newlinefood products, to calculate the glycemic index of the prepared control and each treatment of the newlinefood products. newlineMethods: For the study identified coconut milk residues, Quinoa Seed and kodo millet were newlineanalysed for proximate composition, minerals and antioxidants properties by using standard newlineprocedure, and developed value-added sweet products with the addition of honey and dates as a newlinesweetners. In Kheer 100 % rice have been used in a control (T0) and the ratio was in T1 newline(80:10