|PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : firstname.lastname@example.org / email@example.com
Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38
Reduced vegetable consumption leads to poor health and increased risk of non communicable diseases. Consuming a variety of vegetables along with millets contributes significantly to nutrition security. Hence the study was aimed at evaluation of millet based RTE mix recipes incorporated with dehydrated vegetable peel. The vegetables namely potato and cucumber were subjected to different dehydration methods namely tray drying, microwave drying and sun drying. RTE millet mixes formulated include adai mix, vegetable pulav mix and chapathi mix using millets like barnyard, foxtail, little and sorghum. The nutrient analysis of different dehydration methods revealed that tray dried sample had maximum retention of nutrients and hence chosen for incorporation into RTE mixes. The phytic acid levels in tray dried vegetable peels was also well below the upper limit. The level of incorporation of tray dried fruit peels was at 5, 10 and 15 per cent with variation 1, 2 and 3 respectively. The developed recipes were subjected to organoleptic evaluation. The results indicated that RTE millet recipes incorporated with tray dried vegetable peels were well accepted at 5 per cent level of incorporation. The millet – vegetable peel combo RTE mix is nutrient rich and packed with anti-oxidants and phytochemicals.