DEVELOPMENT OF MALTED MILLET MIXES FOR PREGNANT WOMEN AND LACTATING MOTHERS

In the present study cost effective malted mixes were prepared by using millets which are very nutritious for pregnant women and lactating mothers. Millets are processed by traditional processing techniques to improve the bioavailability of micronutrients, decrease anti nutrient factors.Ragi, Bajra, Jowar, Barley based premixes were developed as alternative health mix for pregnant women and lactating mothers.The premixes were prepared into two formulations with variations.The premixes were prepared with roasted wheat flour,skim milk powder and sugar powder along with millets (ragi,bajra,jowar,barley). Formulation 1 contains roasted millets mixes with variations 50%, 45%, 40%, 35% . Formulation 2 contains germinated millets mixes with variations 50%,45%, 40%, 35% . Sensory evaluation of the samples was carried out using 9 point Hedonic scale.The superior products were packed in a packaging material. The physico chemical characteristics and nutritional quality characteristics along with microbial quality the shelf life of the superior products at ambient and accelerated conditions were studied

DEVELOPMENT AND EVALUATION OF HIGH PROTEIN AND LOW GLUTEN BISCUITS

The present study was conducted for the purpose to provide high protein and low gluten biscuits to children’s. First by substituting wheat flour with finger millet and soy bean flour formulation was standardized to make low gluten biscuits. To the standardized biscuits formula whole egg was added up to acceptable limit to make high protein and low gluten biscuits. The biscuits prepared were analyzed for chemical, mineral, physical analysis and sensory characteristics. From those results best samples C- (100% refined wheat flour), T5- (wheat flour (20%), finger millet flour (40%), soy bean flour (40%)) and T9- (wheat flour (20%), finger millet flour (40%), soy bean flour (40%), whole egg (40%)) has been selected for shelf life studies. The sensory parameters in control sample were decreased from initial to 90th day. Similarly the sensory parameters in T5 and T9 sample were also decreased from initial to 90th day. The results revealed that there was statistically significant increase in the mean moisture content of biscuits from 0th day to 90th day of storage period. The peroxide value of biscuits on 0th day and 90th day of storage was 5.53±0.14 meq/kg, 5.92±0.09 meq/kg,5.90±0.12 meq/kg and 6.05±0.06 meq/kg, 6.42±0.11 meq/kg, 6.55± meq/kg for the control, T5 and T9 respectively. In biscuits the microbial count such as total bacterial count and total fungal count was observed on 0th, 30th, 60th and 90th day