Nutritional Analysis and Organoleptic Evaluation of Millets Products

Author(s)	ANJALI SINGH, SUNITA MISHRA
Country	India
Abstract	This study aimed to evaluate the potential of plant-based millet product for the production ofMultipurpose Millet Laddu, Millet Laktho & Premix Millet Upma. The physico-chemical, antioxidant, and organoleptic properties of the resulting product were characterized. The results indicated that the use of millet resulted in Multipurpose Millet Laddu, Millet Laktho & Premix Millet Upma with a desirable texture, flavor, and appearance. The product also exhibited good physico-chemical properties, such as low moisture content, high fibre and high protein content. Additionally, the Multipurpose Millet Laddu, Millet Laktho & Premix Millet Upma showed good antioxidant activity, indicating its potential as a functional food. Therefore, plant-based millet product could be considered as a promising alternative to traditional cereals-based for the production of Multipurpose Millet Laddu, Millet Laktho & Premix Millet Upma.
Keywords	Millet product, Organoleptic evaluation, Physio- chemical properties , Antioxidant activity
Field	Sociology > Home Science
Published In	Volume 5, Issue 5, September-October 2023
Published On	2023-10-29
DOI	https://doi.org/10.36948/ijfmr.2023.v05i05.8085

About IJFMR Fees & Payment Current Issue Publication Archive	Submit Research Paper Track Submission Status Publication Guidelines Publication Ethics Peer Review & Plagiarism	Join as a Reviewer Editors & Reviewers Reviewer Referral Program Get Reviewer Membership Certi.	Website/Journal Policies Usage Policy Content Policies Privacy Policy

Contact Us		+91-9687-828-838	editor@ijfmr.com

International Journal For Multidisciplinary Research