Study on the Effect of Different Baking Temperature on Finger Millet Khari and It’s Cost Implication

Abstract

Finger Millet (Eleusine coracana L.) is one of the most important Millet in Indian sub-continent having high nutritional value. finger millet is mostly recognized because it is rich in calcium, protein, magnesium, iron, phosphorous, vitamins, Dietary fiber, and zinc. It contains 364 mg Calcium, 7.2 g protein, 146 mg magnesium, 4.6 mg iron, 2.5 mg zinc, and 11.2 g Dietary fiber per 100 grams of finger millet grains, is essential for good health. Use of finger millet in khari is become a good option for consumption in breakfast. finger millet has several health beneficial properties, such as anti-inflammatory, antiviral, anticancer and platelet aggregation inhibitory activity. The finger millet Khari was baked at different temperatures 200°C, 220°C, 230°C and 240°C. The Evaluation of prepared khari was done for their moisture content, colour and texture analysis and cost economics. The experiments in this study were designed using a three-factor Box–Behnken design. Design Expert 13.0 performed a statistical analysis of the following responses: moisture content and color analysis in terms of the effect of independent variables on responses. The output data for all responses were examined, along with that to prepared khari sensory evaluation was carried out. The results revealed that finger millet khari baked at temperature 200°C got highest score in sensory evaluation (7.43). It also found that finger millet khari is having benefit cost ratio 1.14. therefore, concluded that developed finger millet khari at baking temperature 200°C found to be economically beneficial.