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A s i a n J o u r n a l o f
M u l t i d i m e n s i o n a l
R e s e a r c h
( A J M R )
( D ou b l e B li n d R ef e r e e d & R e vi e w e d I n te r n a ti on a l J ou r n a l )UGC A PPRO VED JO URN AL
MODE OF CONSUMPTION PATTERN OF MILLETS AND BAKED
PRODUCTS IN COIMBATORE CITY
Changmei Shadang*; Dr.Dorothy Jaganathan**
*Assistant Professor,
Department of Food Service Management and Dietetics, Email id: [email protected]
**Professor (Retd),
Department of Food Service Management and Dietetics, Avinashilingam Institute for Home science and
Higher Education for Women, Coimbatore, INDIA.
_________________________________________________________________
ABSTRACTMillets are power house of nutrition. Millets rank the sixth most important grain among the cereals. Bakery products are an item of mass consumption in view of its low price and with rapid growth and changing eating habits of people. A bakery product has become popularized in world wide. Bakery products such as cakes, bread, biscuits and pastries are in high demand. Hence the objectives of the study was to find out the mode of consumption of baked products and frequency of consumption of millets by both Urban and rural areas in Coimbatore district. A well structured questionnaire was used to carry out the survey, and data was collected by using simple random sampling technique. The data were statistically analyzed through percentage analysis and chi square. The result was found that 26 percent of the urban people consumed cake and bun by 20 percent. While 22 percent of the rural people consumed bread and rusk by 20 percent, only 6 percent consumed cookies in the rural areas and there was a significant difference at 1% and 5% level in the frequency of consumption of various types of millets. Therefore, it is evident that the mode of consumption of various types of baked products in both the urban and rural areas has become popular. Various types of millets are incorporating in various recipes, which show the society is aware about healthy living to combat the effects of life style disorders. Hence, the different types of millet can be replaced instead of using refined wheat flour in bakery outlets, variety of multi grains baked products can developed and popularized.
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INTRODUCTION:
Thegrain, millet is one of the oldest foods known to humans. People in Africa and India use it in many of their recipes (Amadouet al., 2011). A variety known as finger millet was kept as long as five years in the form of unthreshed heads which were the longest lasting. In the present era of food scarcity there exists a need to diversify the use of these millets by developing various millet recipes (Begum,2007 ). Consumption of bakery products was not in the Indian culture; however with changing eating habits of the people and with rising western influence on food consumption patterns, bakery products today have got takers from all age groups in the country(Ahmed et al., 2014) .Baking, particularly the baking of bread, is one of the oldest of human activities indeed one of the oldest surviving papyri appears to be a set of instructions for making bread.Martin David (2013) studied the consumer preference towards bakery products and analyze the perception of consumers towards baked products. However, the study has some limitation as the study has been carried out only from the point of consumers from southern region of Tamil Nadu. The BRICS nations are eating plenty of bread, according to recent research surveyed by
Baking & Snack,Brazil, Russia, India, China and South Africa bring plenty of momentum to the bakery market. By 2018, China‘s baking and cereals market will reach $47 billion, becoming the second most valuable in the world, according to Canadean, a London-based consumer goods market research firm. Only the U.S. baking market is worth more, but China is already the largest in volume.
METHODOLOGY
A consumer survey was carried out where 500 households were selected to find out the consumption pattern of millets and baked products. A well structured questionnaire was used for this purpose. A questionnaire is a list of questions used in survey method for collection of data (Paneerselvam, 2014).
Area of the study
The area selected for the study was Coimbatore city. The study was conducted both among the Urban and Rural area to find out the under exploited millets that are commonly consumed by the population through Simple random sampling. A Simple random sampling is a technique in which the sample is drawn that each and every unit in the population has an equal and independent chance of being included in the sample. (Kumar, 2011).
RESULTS AND DISCUSSION
The table –I represents the frequency of consumption of millets by both urban and rural areas, and has given in multiple response .
Frequency Consumption of Millets
Type of millet
Frequency of Consumption
Total Chi2 Daily Weekly Monthly Occassionally
1 2 3 1 2 3 Finger millet (Ragi) 25 19 8 5 3 4 7 13 84 11.905** Pearl millet (Kambu) 20 7 13 3 7 8 12 5 75 14.760**
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Foxtail millet (Tenai) 15 5 21 7 7 7 8 7 77 18.948* Kodo millet ( Varagu) 18 8 6 3 5 3 7 8 58 4.207* Barnyard millet ( Kudhiravaali) 15 12 5 4 8 7 9 10 70 6.686** Little Millet ( Samai) 20 10 8 2 13 4 8 9 74 7.405** Sorghum ( Cholam) 19 5 7 5 7 8 6 5 62 10.000** Total 132 66 68 29 50 41 57 57 500 * Multiple Responses (1, 2, 3 denotes once, twice, thrice)** Significant at 1% level * - significant at 5% level
The above given Table -1 depicts the frequency of consumption of millets of both rural and urban population. The Chi2 value is 11.905 with DF-3, P-value < .008, 14.760 with DF-3, P- value <.002 and 18.948 with DF-3, P-value < .000. Hence, it is clearly shown that statistically significant at 1% and 5% level. Consequently, there seems to be a relationship between the type of millets and frequency of consumption in both the urban and rural areas.
Fig.1 Mode of consumption of baked products by both the urban and rural population
People made varieties of recipes from different types of millets and consumed them in various forms. The above given Fig.1 describes the most commonly consumed recipes by rural and urban population. It was found that both rural and urban population consumed in the formed of dosa and idli. Only 6 percent consumed as uppma in the urban areas while in rural areas only 2 percent prepared kollukatai made from millet flour. They incorporated with other cereals and prepared nutritious items like chappathi, porridge, upma, kolkottai etc. The consumption pattern
Dosa Idli Chappathi Porridge Upma Kollukottai
14 12 12 12 6 4 12 16 8 10 12 2
Mode of consumption
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for minor millets varies from region to region. In Southern Karnataka, 100% of the rural population and 94% of the urban population consume finger millet as a traditional food called ‗Mudde‘ or ‗Thick porridge‘.‘(Millet Network of India, MINI 2010)
Baked products have become popular and people consumed as a type of snacks. The Fig.2 show different type of baked products consumed by both urban and rural population.
Types of Baked products
The given Figure 2 indicates the type of baked products consumption of both the urban and rural population. About 26 percent of the urban people consumed cake and bun by 20 percent. While 22 percent of the rural people consumed bread and rusk by 20 percent, only 6 percent consumed cookies in the rural areas .Baked items have been prepared using these millets in the form of multigrain bread, biscuits, cookies etc. Bakery products are popular worldwide. Breads and biscuits are the most consumed products, but demand for other bakery items such as cakes, pastries, and cookies is also increasing(Young,2001).
SUMMARY AND CONCLUSION
The result clearly showed that 26 percent of the urban people consumed cake, while 22 percent of the rural people consumed bread and rusk by 20 percent, only 6 percent consumed cookies in the rural areas and there was a significant difference at 1% level in the frequency of consumption of various types of millets. In conclusion, it is evident that the mode of consumption of various types of baked products in both the urban and rural areas has become popular. Various types of millets are incorporating in the recipes, which show the society is aware about healthy living to combat the effects of life style disorders. Hence, the different types of millet can be replaced instead of using refined wheat flour in bakery outlets, variety of multi grains baked products can developed and popularized.
BIBLIOGRAPHY
1. Amadou, I., O. S, Gbadamosi. and L. Guo-Wei. (2011), Millet-based traditional processed foods and beverages—A review. Cereal Food World 56(3):115–121.
Bread Bun Cake Cookies Pastries Rusk Varkey
16 20 26 14 8 10 6 22 16 12 6 8 20 16
Baked products
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2. Begum, J. M(2007), Refined processing and Products for commercial use and health benefits from finger millet. In: K. T. KrishneGowda and A. Seetharam (Eds.), Food Uses of Small Millets and Avenues for Further Processing and Value Addition, Project Coordination Cell, All India Coordinated Small Millets Improvement Project, ICAR, UAS, GKVK, Banglore, India.
3. Ahmed, S.M., Saleh, Qing Zhang., Jing Chen, and QunShen. (2013), Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits,Comprehensive Reviews in
Food Science and Food Safety., 12:
281-295.
4. David Martin , A , (2013), A Study On The Consumption Pattern Of Bakery Products In