Open Access
Research Paper
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Paper Title

Development and Optimization of kodo millet ice Cream

Article Identifiers

Registration ID: IJNRD_326679

Published ID: IJNRD2608084

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Authors

Keywords

Kodo millet, functional ice cream, nutritional composition, antioxidant activity, DPPH assay, ABTS assay, functional foods.

Abstract

The increasing demand for functional and health-promoting food products has encouraged the incorporation of nutrient-rich ingredients into conventional dairy products. Kodo millet (Paspalum scrobiculatum), an underutilized cereal grain known for its high dietary fiber, protein content, and antioxidant potential, was incorporated into ice cream to develop a nutritionally enhanced frozen dessert. This study aimed to formulate kodo millet-based ice cream and evaluate its nutritional composition and antioxidant properties. Ice cream samples containing kodo millet were prepared using standard processing techniques, including pasteurization, homogenization, aging, freezing, and hardening. Nutritional analysis. was conducted to determine moisture, protein, fat, carbohydrate, ash, and dietary fiber contents. Antioxidant activity was assessed using DPPH radical scavenging assay, ABTS radical cation scavenging assay, phosphomolybdenum assay, and ferric (Fe³) reducing power assay. The incorporation of kodo millet significantly increased the dietary fiber content of the ice cream while maintaining desirable product characteristics. Antioxidant analyses revealed enhanced free radical scavenging activity with increasing levels of kodo millet incorporation. The DPPH and ABTS assays demonstrated improved radical scavenging capacity, while phosphomolybdenum and Fe reducing power assays confirmed the enrichment of antioxidant compounds in the formulated product. The results indicate that kodo millet can be effectively utilized in ice cream formulations to develop a nutritionally enriched and antioxidant-rich functional food product. The study highlights the potential of kodo millet as a sustainable ingredient for value-added dairy products and provides a foundation for further research on sensory quality, storage stability, and consumer acceptance for commercial applications.

How To Cite (APA)

Bharathi S (August-2026). Development and Optimization of kodo millet ice Cream . INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT, 11(8), a757-a766. https://ijnrd.org/papers/IJNRD2608084.pdf

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Other Publication Details

Paper Reg. ID: IJNRD_326679

Published Paper Id: IJNRD2608084

Research Area: Other area not in list

Author Type: Indian Author

Country: VILLUPURAM, Tamil Nadu, India

Published Paper PDF: https://ijnrd.org/papers/IJNRD2608084.pdf

Published Paper URL: https://ijnrd.org/viewpaperforall?paper=IJNRD2608084

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Publication Timeline

Paper Submission
30-07-2026
Peer Review
Through Scholar9.com Platform
Paper Acceptance
07-08-2026
Paper Publication
10-08-2026

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