Studies on preparation of nutritional ragi snacks packed with nitrogen flushing

Abstract

Finger millets also known as Ragi in India is one of the most important cereals. Finger millets contain 5 – 8% protein, 65 – 70 % carbohydrates, 15 – 20 % dietary fiber and 2-3% minerals, of all the cereals and millets finger millets have highest amount of calcium (344mg/100gm of flour), and potassium (408mg/100gm of flour and low fat content. The modern trends for the development of new food product aspires for complementary foods in order to fulfill widening gap of food availability and nutritional security. This paper discuss the new product developed as Ragi snacks prepared by baking method, to avoid excess oil also packed in polyethene bag with nitrogen gas also study the shelf life of product on the basis of sensory evaluation and microbial determination.