Author(s):

Puri Avadhut P, Maske Sachin V, Dubbewar Paresh and Aditya Lal

Abstract: Ragi ball is one of the most popularised traditional and healthy foods in India. Using ragi, jaggery, peanuts, dates and coconut powder at different combinations developed ragi ball. Totally four samples variations were formulated viz. Control sample, sample A, sample B and sample C for the study. The time taken to prepare balls ranged from 30-50. Sensory evaluation was done for the control sample and for all the four variations to know the most acceptable mixes from each of the sample. Chemical and nutritional properties were evaluated for control sample and for the all sample with control sample. The sample C was accepted and also higher percent nutritional properties as compared to other sample. Nutritional value of sample C of ragi balls the moisture content of control sample was 9.2 percent, fat content 10.5 percent, protein content 10.5 percent, carbohydrate content 67.45 percent, ash content 1.8 percent and energy value was obtained 405.9 Kcal/100gm.

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