Author(s):

Shahaji kadam, Kailash Chandra Yadav and Raviraj Saini

Abstract: The current study aims at the development and quality evaluation of Foxtail Millet based Extruded product. Foxtail millet is potentially important source of protein. Foxtail Millet flour exhibit good extrusion characteristics which give smooth surface and crunchy texture. Both foxtail millet are rich in fiber, vitamins, energy, and protein. A total of five treatments with different proportions (100:0, 95:5, 90:10, 85:15, and 80:20) of the foxtail millet were given for development of product. Analysis of Physico-chemical parameters such as protein, fat, fiber, moisture, ash content and along with sensory evaluation for all the treatments was performed. Protein and Fat content increased gradually with increase in the Foxtail millet content whereas Moisture content % (max. 4.79 and min. 3.62), Ash content % (max. 0.55 and min. 1.42) and crude fiber % (max. 2.35 and min. 1.32), increased with an increase in the foxtail millet proportion. On optimization and evaluation of all the parameters and considering the results of sensory evaluation, T₃ sample containing (85:15) ratio of millet was found foxtail millet be the most optimum treatment.

Pages: 658-663  |  1118 Views  280 Downloads

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