Suitability of Foxtail Millet Semolina and Soy grits for the formulation of instant Upma Mix

Abstract

The present study focused on the use of foxtail millet along with soy grits for the preparation of instant upma mix. The instant upma mixes were evaluated for sensory characteristics, proximate composition, hunter colour values and cooking quality characteristics. Results of sensory evaluation showed that mix prepared from 75% foxtail millet, 20% wheat semolina and 5% soy grits was well accepted. The proximate composition of cooked upma exhibited moisture content from 37.50 to 40.60%, protein 11.20 to 12.90%, fat 6.38 to 8.14%, fibre 1.15 to 7.47%, ash 2.00 to 3.80%, carbohydrate content 59.87 to 70.16% and energy value 245.62 to 256.90Kcal/100 g. In Hunter colour analysis, the L* value was decreased with increasing level of foxtail millet semolina. The cooking time required by improved upma mix was higher as compared to control sample. Water uptake and rehydration ratio were found to be highest in formulation U6 prepared from 95% foxtail millet semolina and 5% soy grits whereas solids in cooking water was highest in formulation U4.