Development of value added products from milled (decorticated) finger millet and analysis of cooking quality and sensory evaluation

Abstract

The milled finger millet is a novel product which has potential to prepare diverse food products other than flour based products. The present study was to develop novel products such as cooked finger millet (similar to rice), ready to eat finger millet flakes and biscuits fortified with seed coat matter which was obtained after milling of the hydrothermally treated finger millet. The study also emphasizes the assessment of cooking quality of cooked finger millet and sensory characteristics of cooked sample of milled finger millet grains as compared with some other conventional methods of preparations. As well as processed ready to eat (RTE) flakes prepared from milled finger millet and biscuits prepared from composite flour having 10% seed coat matter of hydrothermally treated finger millet. It was concluded that the cooking time, swelling power, water uptake (on wet basis) and solid loss of milled cooked finger millet was 6.45 min, 1.95, 62% and 3.15% respectively. The sensory results of cooked sample of milled finger millet for overall acceptability, processed ready to eat (RTE) flakes for overall quality and biscuits prepared from composite flour for eating quality were 8.2, 8.2 and 7.6 respectively which indicated higher consumer acceptability of these novel products.