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 |
Kodo millet is a nutritious grain and a good substitute to rice and wheat. Vegetable Pulav is one of the traditional cuisine of the South India. Kodo millet pulav was developed by incorporating kodo millet with broken rice at different variations of 50, 75 and 100 per cent. As per sensory evaluation results 50 per cent incorporated kodo millet pulav was found to be highly acceptable compared to the other variations and selected for developing Ready to cook (RTC) Kodo millet pulav mix using Kodo millet rice, dehydrated vegetables, oil and spices. The developed pulav mix had proten11.53g, 1.9 g of minerals, crude fibre14.27 g , calcium 102 mg, iron 5.32 mg, magnesium 132.67 mg, zinc 2.46 mg, copper 0.43 mg and manganese 0.52 mg per 100g. Shelf life evaluation showed that decreased sensory scores increased moisture content (5.39 to 8.50 per cent), free fatty acid (2.33 to 3.19 per cent), peroxide value (1.20 to 2.15meq O2/kg) and microbial load was within safe limit in the kodo millet incorporated ready to cook pulav mix upto 90 days.
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