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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(12): 286-295
DOI: https://doi.org/10.20546/ijcmas.2020.912.038


A Study on Development of Instant Kodo Dosa Mix and Evaluation of Its Nutritional Composition and Shelf Life
K. G. Vijayalaxmi, Jayalaxmi Baddi and Vanishri K. Umarji*
Department of Food Science and Nutrition, UAS, GKVK, Bengaluru, India
*Corresponding author
Abstract:

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.


Keywords: Kodo, Dosa, Free fatty acid, Peroxide, Moisture, Microbial load
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How to cite this article:

Vijayalaxmi, K. G., Jayalaxmi Baddi and Vanishri K. Umarji. 2020. A Study on Development of Instant Kodo Dosa Mix and Evaluation of Its Nutritional Composition and Shelf Life.Int.J.Curr.Microbiol.App.Sci. 9(12): 286-295. doi: https://doi.org/10.20546/ijcmas.2020.912.038