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Research Article Open access CC BY 4.0

Standardisation and Quality Evaluation of Finger Millet Based Nutri Flakes

Riya K. Zacharia, E. R. Aneena, Seeja Thomachan Panjikkaran, C. L. Sharon, P. S. Lakshmi

Journal of Applied Life Sciences International · pp. 36–42 · Published 2 Nov 2020

10.9734/jalsi/2020/v23i1030191

Abstract

Aims: To standardise ready to eat millet based nutri flakes and to evaluate nutritional and shelf life qualities. Study Design: Completely randomized design Methodology: In the present study 5 treatments along with one control with 3 replications were standardized. Finger millet flour was used as the major ingredient and used in varying proportions starting from 50 to 80% along with 10 – 50 % of tapioca flour and 10 per cent other ingredients The best treatment were selected through sensory evaluation The selected treatment were evaluated for nutritional and shelf life qualities. The observations were tabulated and analysed statistically as completely randomized design (CRD). Results: Among various treatments, highest scores of organoleptic qualities was observed for  finger millet based nutri flakes added with tapioca flour (T3-60% FM + 30% TF +10% other ingredients) and it was selected as the best treatment with mean score of 7.92 for overall acceptability. The prepared product was nutritionally superior and highly acceptable throughout the storage. Conclusion: Nutri flakes based on 60% finger millet flour (FM) along with 30% TF was found to be the best combination for the preparation of nutri flakes and secured the highest mean score of 7.92 for overall acceptability. These nutri flakes were nutritionally superior and were shelf stable for 3 months.

Convenient foods nutri flakes finger millet flour tapioca flour organoleptic nutritional quality shelf life.

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