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 |
Traditional foods play an important role in local identity, consumer behavior, the transfer of cultural heritage for future generations, and the interaction of this heritage with the rest of the world. “Chakli” is one of the traditional fried snacks that can be produced using different combination of ingredients. Cereal chakli is popular product and at present they are mostly made from gram, rice etc. By suitable processing it might be feasible to produce chakli from sorghum. Considering the physico-chemical and nutritional composition of sorghum variety Maldandi (M35-1) was found best among the other genotypes and upto 40% incorporation with malted finger millet. The present investigation was planned with an objective to incorporate malted finger millet flour at different levels to “chakli” by the Standardization of recipe and study its effect on nutritional composition, sensory and storage characteristics. The results indicated that Protein content varies in the ranged from (11.20-14.75%). The range of fat content was found (26.49 to 30.13%) in chakli formulations. The mineral composition of chakli has calcium content (322.30-342.02), phosphorus was observed (144.05-158.01), and iron content (1.93-2.53)mg/100g of product. The most acceptable fortified Chakli was analyzed for shelf life study. The different formulations of sorghum: finger millet in the ratio of 10:40 (S1), 20:30 (S2) and 30:20 (S3) and (S4) 40:10 and the (S0) control are prepared. The chakli was found significantly improved nutritional value. Hence the prepared chakli may become nutritionally balanced and have nutraceutical properties.
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