International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 2 (2019)

Incorporation of underutilized millets in breakfast recipes and evaluating its sensory and nutrient content


Meethu Subrahmaniyan, Aswin K Manoj, G Latha

The present study of formulation of foxtail millet flour incorporated breakfast products like idly mix, apppam mix and vermicelli. The principal ingredients used like rice flour, black gram dhal and wheat flour. Foxtail millet flour incorporated in breakfast in different variations of 20%, 40%, 60%, and 80%.A foxtail millet flour incorporated with the improved colour, flavor, texture, appearance, taste and nutrient content was formulated. The product was assessed for its sensory and nutritional properties. The foxtail millet flour incorporated with 20% foxtail millet flour has almost equal acceptance to the breakfast products. nutrient analysis and shelf life study when compared with the standard product, the selected best products was rich in nutrients like energy, protein, carbohydrate, fibre, phosphorus. So it can be given to all adolescent girls in order to improve their protein and fibre status in their body. Popularization was done for a total population of 30 members and most of the adolescent girls were answered positively for the product. Cost analysis was different from standard and sample product, so the cost is affordable and can be given for all income groups of adolescent girls.
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