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 |
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.
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