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VOL. 11, ISSUE 1 (2026)
Development and quality evaluation of pancake premix prepared using kodo millet
Authors
Mahindre S A, Waghmare R N, Datir S M, Pawar A, Bansal K M, Athawale G H
Abstract
This study explores the development and quality evaluation of a pancake
premix formulated using Kodo millet (Paspalum Scrobiculatum) and finger
millet (Eleusine Coracana). The premix substitutes jaggery for refined
sugar and significantly reduces the use of all-purpose flour (maida). Three
sample formulations (TF1, TF2, TF3) were prepared by varying millet
compositions and tested for nutritional content and sensory characteristics.
The formulation TF3 (180g Kodo millet, 120g finger millet) emerged as superior
in both nutritional and sensory attributes. This research highlights the
potential of incorporating indigenous millets and natural sweeteners in
ready-to-use convenience foods to enhance nutritional intake.
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Pages:88-89
How to cite this article:
Mahindre S A, Waghmare R N, Datir S M, Pawar A, Bansal K M, Athawale G H "Development and quality evaluation of pancake premix prepared using kodo millet". International Journal of Food Science and Nutrition, Vol 11, Issue 1, 2026, Pages 88-89
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