Journal of Clinical and Biomedical Sciences
Year: 2019, Volume: 9, Issue: 1, Pages: 13-18
Original Article
Madhavi Reddy1, Shivakumara C.S2* , Aneesha3
1. Professor and HOD,Department of Clinical Nutrition and Dietetics, SDUAHER, Tamaka, Kolar,
2. Assistant Professor , Department of Clinical Nutrition and Dietetics, SDUAHER, Tamaka, Kolar, 3. Lecturer Department of Clinical Nutrition and Dietetics, SDUAHER, Tamaka, Kolar,
*Corresponding Author
E-mail : [email protected]
Mobile No : 8105368934
Background: India is a land of millets. Millets are the most nutritious grains. India contributes to world’s 35% production but the consumption of millet and their products is limited. Objectives: The present study is to determine the flour and dough quality of different milletsand their Suitability for Preparation of Traditional South Indian Rotis (viz., Finger Millet, Kodo Millet, Foxtail Millet, Pearl Millet, Barnyard Millet, Little Millet, Proso Millet and Sorghum). Materials and Methods: Eight varieties of millets were procured from local market of Kolar and utilized for the study. Results: Among the eight varieties millets roti, the Little Millet roti scored highest among all and was at par with control sample. The appearance of Sorghum roti and flavor of foxtail millet roti was found as on par with the control sample. Conclusion: Hence it can be concluded from the sensory evaluation of among the eight millets roti sam-ples overall acceptability was found in Little Millet roti.
Key Words: Millets, bulk density, Swelling capacity, Rollability,
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