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VOL. 9, ISSUE 1 (2024)
Studies on development and standardization of multigrain Bhakarwadi
Authors
Kokani Ranjeet Chunilal, Patil Piyush Vilas
Abstract
The multigrain Bhakarwadi was prepared as a nutritional point of view. The studies on development and standardization of multigrain Bhakarwadi was successfully done and evaluated for proximate analysis and storage study. The Sorghum, Pearl millet and Ragi are a staple food for majority of the population in some parts of India and other developing countries. Sorghum, Pearl millet and Ragi Contain carbohydrate, calcium, Phosphorous and iron. The work has been carried out to preparation of multigrain Bhakarwadi i.e. (T1)10:10:5, (T2)15:5:5, (T3)5:15:5 is Sorghum, Pearl millet and Ragi flour respectively. Multigrain Bhakarwadi formulation T2 was most acceptable than other treatments. The preparations of Bhakarwadi includes mixing of multigrain flour then make a dough than make a chapatti and spread spices stuff (masala) and roll the chapatti, cut into small pieces and fry in oil. Proximate composition of multigrain Bhakarwadi was Carbohydrate (34.6%), Protein (8.7%), Fat (29%), Moisture (21.7%), Ash (2.4%) and Energy (434.2 Kcal) were best among all the levels. Multigrain Bhakarwadi prepared recorded highest score in all the quality attributes and good storage stability. It was concluded that the multigrain Bhakarwadi can be stored for four months in High Density Poly Ethylene (HDPE) pouches at room temperature. So multigrain Bhakarwadi can satisfy the needs of consumer such as quality.
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Pages:21-23
How to cite this article:
Kokani Ranjeet Chunilal, Patil Piyush Vilas "Studies on development and standardization of multigrain Bhakarwadi". International Journal of Food Science and Nutrition, Vol 9, Issue 1, 2024, Pages 21-23
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