Nivya E.M.
Research Scholar
Department of Community Science
College of Agriculture, Kerala Agricultural University
Vellanikkara, KAU P.O., Thrissur – 680 656, Kerala (India)
Sharon C.L.
Assistant Professor
Department of Community Science
College of Agriculture, Kerala Agricultural University
Vellanikkara, KAU P.O., Thrissur – 680 656, Kerala (India)
Seeja Thomachan Panjikkaran
Assistant Professor
Department of Community Science
College of Agriculture, Kerala Agricultural University
Vellanikkara, KAU P.O., Thrissur – 680 656, Kerala (India)
Aneena E.R.
Assistant Professor
Department of Community Science
College of Agriculture, Kerala Agricultural University
Vellanikkara, KAU P.O., Thrissur – 680 656, Kerala (India)
Lakshmy P.S.
Assistant Professor
Department of Community Science
College of Agriculture, Kerala Agricultural University
Vellanikkara, KAU P.O., Thrissur – 680 656, Kerala (India)
Rajeesha C.R.
Research Scholar
Department of Community Science
College of Agriculture, Kerala Agricultural University
Vellanikkara, KAU P.O., Thrissur – 680 656, Kerala (India)
Rammya Molu K.
Research Scholar
Department of Community Science
College of Agriculture, Kerala Agricultural University
Vellanikkara, KAU P.O., Thrissur – 680 656, Kerala (India)
Abstract
A gluten-free diet is a nutritional plan that strictly excludes gluten, which is a mixture of proteins. The market for gluten-free products is increasing. Millets are highly nutritious, non-glutinous and non-acid forming. There is immense potential to process millet grains into value added foods. To attract consumers, traditional products must be reformulated to meet demands for fast preparation time, convenience and health significance. Hence, this study was carried out to develop a gluten free porridge mix with millets using different proportion of finger millet, barnyard millet and little millet and to evaluate its organoleptic and nutritional qualities. The experiment had 5 treatment combinations with three replications. Based on sensory evaluation, the treatment T4 (10% Finger millet+ 20% Barnyard + 20% Little millet) was the best with an overall acceptability of 8.48. The nutritive value of selected millet based porridge was observed to have moisture (23.1%), carbohydrate (23.38 g 100 g-1), protein (4.60 g 100 g-1), fat (3.05 g 100 g-1) fibre (1.02 g 100g -1) and energy(139.37 Kcal 100 g-1).
Key words: Finger millet, Barnyard millet, Little millet, Porridge mix, Organoleptic qualities.
