National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
In the present study good quality ready to eat extrudates were prepared from a suitable blend of sattu and kodo. Kodo is millet that supply starch necessary to provide required puffing quality to extrudate. Kodo also imparts brightness to the extrudate. Sattu has been blended as it is a rich source of protein gram being the main source followed by wheat and barley. It also provides fibres. The cost analysis for preparation of extrudates by a commercial extruder (with a production capacity of 1500000 packets of 20 grams) of ready to eat extruded snacks of blended flour consisting of blend of sattu and kodo flour in the proportion of 40:60 indicates the break even quantity of 1595769 units, the break even sales of Rs 9574614 and break even period of 260 days. Thus the unit can be economically able if product could be sold @ Rs 6/unit of 20 g.
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