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 |
Value added healthy instant foods are the requirements of modern society and also are becoming popular day by day. These foods are convenient to use and time saving. Dosa is a popular vegetarian fermented South Indian breakfast food item made from parboiled rice, black gram dhal, fenugreek seeds, edible oil and salt. In the present study the attempts were made to standardize instant kodo millet dosa mix by incorporation of kodo millet flours with parboiled rice at different incorporation levels at 25%, 50%, 75%, 100% and control 100% with rice flour. Nutritional composition was analyzed by using standard protocols. Developed product was acceptable up to 75% kodo flour incorporation. The nutrients namely crude fibre, calcium and iron contents were enhanced. Moreover, iron. Free fatty acid, peroxide value and microbial load were within safe limits up to 6 months. Thus, acceptable shelf stable product can be developed from kodo millet.
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