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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 2018 - IJCMAS--ICV 2018: 95.39 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 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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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

Int.J.Curr.Microbiol.App.Sci.2018.7(2): 888-896
DOI: https://doi.org/10.20546/ijcmas.2018.702.112


Formulation and Quality Evaluation of Modified Upma Mix from Foxtail Millet and Soy for Nutritional Security
Ketki Dhumketi, Alpana Singh* and Priyanka Agrawal
Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, MP, India
*Corresponding author
Abstract:

Upma mix using different combinations of foxtail millet, semolina and soy was developed by modified recipe followed by its sensory, proximate, hunter colour and cooking quality evaluation. The modified upma mix prepared from 65% foxtail millet, 30% semolina and 5% soy was found to be highly acceptable in terms of all sensory attributes. The cooked upma contains moisture content from 37.42 to 40.21%, protein 11.82 to 12.95%, fat 6.30 to 8.12%, ash 2.05 to 3.91%, carbohydrate content 30.39 to 38.44% and provided energy value 244.88 to 257.74Kcal/100 g. The L* value of cooked upma was decreased with increasing level of foxtail millet during hunter colour analysis. The modified upma was found to be taken more cooking time as compared to control sample prepared from wheat semolina and black gram dal. The upma formulation prepared from 95% foxtail millet and 5% soy exhibited higher water uptake and rehydration ratio whereas solids in cooking water was highest in formulation prepared from 55% foxtail millet, 40% semolina and 5% soy. The developed upma can offer inherent health benefits and can also open up better avenues for utilization of millet products for nutritional security.


Keywords: Foxtail millet, Soybean, Sensory attributes, Nutritional quality, Cooking quality, Hunter colour analysis
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How to cite this article:

Ketki Dhumketi, Alpana Singh and Priyanka Agrawal. 2018. Formulation and Quality Evaluation of Modified Upma Mix from Foxtail Millet and Soy for Nutritional Security.Int.J.Curr.Microbiol.App.Sci. 7(2): 888-896. doi: https://doi.org/10.20546/ijcmas.2018.702.112