International Journal of Food Science and Nutrition

Authors
DC Shrivastava, RK Jhade, PL Ambulkar, Surendra Pannase

Abstract
Indian traditional food sattu is generally made from puffed chickpea and wheat/barley flours. It is the ready to eat instant product having high biological value. In the present investigation, finger millet ragi based sattu was prepared from puffed chickpea and roasted ragi flour in the ratio of 70:30 and it was as further improved by the addition of 10% skimmed milk powder to make more nutritive. After mixing with sugar (40%), the product was evaluated for various sensory attributes on 9 point hedonic scale. The mean score values for various sensory attributes of traditional sattu were found to vary in between 7.8 to 8.8. The ragi based sattu made from Local and MR-2 cultivars showed the variations in the range of 7.4 to 7.7 and 7.5 to 7.9 respectively. The paustik ragi sattu made after addition of 10% skimmed milk powder and 10% Moringa leaf powder revealed the sensory values in the range of 7.8 to 8.6 and 7.9 to 9.2, respectively for Local and MR-2. Thus, it was concluded that ragi could be used satisfactory in place of wheat up to a maximum level of 25 percent without any adverse affect on sensory quality of product. The proximate composition highly pausitik ragi sattu revealed that on supplementation of milk powder, the quality of product was enhanced in terms of both quality and quantity. The paustik ragi sattu developed from Local and MR-2 contained 13.72% and 14.56% protein1.25% and 1.17% fat, 75.30% and 75.34% carbohydrates, 0.77% and 0.89 % ash, and 1.10% and 1.30% crude fiber, respectively. Among the various kind of ragi sattu, highly paustik ragi sattu with milk powder could be consider as the best and recommended especially for growing children due to rich calcium 225 mg/100g. Hence, sattu made from ragi flour could be considered as a good and cheap source of calcium and fiber for young children, pregnant and lactating mothers.