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 |
The aim of this study was to develop a calcium and iron-rich whey-based porridge using finger millet and pearl millet flour at 10%, 20%, and 30% concentrations. Stevia partially substituted the sugar, with different sugar:stevia combinations at 8% level for the porridge. Organoleptic scores showed that porridge with 30% finger millet flour, 20% pearl millet flour, and a 25:75 sugar:stevia combination scored the highest. The developed porridge had a moisture content of 82.04% and total solid content of 17.96%, consisting of 1.3% fat, 1.85% protein, 4.6% lactose, 0.94% ash, and minerals such as 98mg/100g calcium and 1.44mg/100g iron. The porridge was packed in polyethylene terephthalate and refrigerated without affecting sensory attributes. Finger millet contributed to the porridge's high calcium content, while pearl millet contributed to the high iron content.
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