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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
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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.2021.10(9): 262-267
DOI: https://doi.org/10.20546/ijcmas.2021.1009.030


Develop the Value Added Products and Sensory Evaluation of Proso Millet Fresh Products
Swiny Sandhvi* and Vishakha singh
Department of food Science and Nutrition, College of Community and Applied Sciences, Mahrana Pratap University of Agriculture and Technology, Udaipur (Raj.), India
*Corresponding author
Abstract:

Proso millet is a protein-rich grain that also contains minerals such as phosphorus and magnesium. The amount of phosphrous (206mg) and magnesium (153mg) in this millet is higher than in other millets. Processing such as soaking and roasting affects the mineral content and fibre, however it reduced anti-nutritional factors like phytate and tannin content. Many traditional Indian Recipes have been prepared from proso millet or blended with other cereal and legume flours to enhance the nutritional value and palatability. Development and value addition to proso millet incorporated fresh products like Proso millet chapati and kitchari. It can be concluded that sensory evaluation done on all the recipes revealed that Proso millet significantly improved their organoleptic evalutaion. Proso millet formulated chapati and kitchari was found rich in nutrients and its overall acceptability was also good.


Keywords: Proso millet, Value added products, Sensory evaluation
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How to cite this article:

Swiny Sandhvi and Vishakha singh. 2021. Develop the Value Added Products and Sensory Evaluation of Proso Millet Fresh Products.Int.J.Curr.Microbiol.App.Sci. 10(9): 262-267. doi: https://doi.org/10.20546/ijcmas.2021.1009.030