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VOL. 9, ISSUE 4 (2024)
Development and quality evaluation of ready to eat value added products (Cake and Wafer) from composite flour (Moringa leaves powder and Great millet & Finger millet flour)
Authors
Dodde Ganeshkumar, Uppuluri Naga Krishna Sai, Dr. A Ravinder
Abstract
The current study was conducted for the development and evaluation of
millet-based food products from finger millet and great millet incorporated
with moringa leaves powder. Various millet products like Cakes and Wafers were
developed using finger millet and little millet along with varying
combinations of other flours and raw materials. Various formulations were
developed, sensory studies were conducted to the superior product based on
overall acceptance using 9-point hedonic scale by the semi-trained panel
members. The formulation which was rated superior was further analyzed for
physico-chemical parameters like proximate analysis, microbial analysis,
statistical analysis, and shelf-life studies. The proximate composition of
Cakes & Wafers showed moisture (22.81, 18.32%), ash (2.80, 2.80%), fat
(3.85, 1.72gm), protein (10.26,4.87gm), carbohydrate (69.53, 34.66gm) fiber
(10.92, 5.88%) Thiamine (B1) (0.53,5.88mg) Riboflavin(B2) (0.15, 0.05mg)
Niacin(B3) (1.16,0.84mg) Calcium(167.60, 87.28mg) Iron(3.98, 2.09mg)
respectively.
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Pages:1-7
How to cite this article:
Dodde Ganeshkumar, Uppuluri Naga Krishna Sai, Dr. A Ravinder "Development and quality evaluation of ready to eat value added products (Cake and Wafer) from composite flour (Moringa leaves powder and Great millet & Finger millet flour)". International Journal of Food Science and Nutrition, Vol 9, Issue 4, 2024, Pages 1-7
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