Development of value added millet based nutritious “Instant Dhokla Mix”

Abstract

Millet instant dhokla mix was prepared by using different ingredients viz. bengalgram dhal, foxtail millet, curd, lemon, green chillies and coriander leaves. Six combinations were developed by millet incorporation the level 5, 10, 15, 20, 25 and 30 per cent and evaluated the sensory attributes viz. colour, flavor, texture, taste, and over all acceptability. The optimized combination was found to be 20 per cent incorporation of millet based on over all acceptability of the product. Best combination was analysed and nutrient content of the developed product values carbohydrate (56.00g/100g), protein (14.19 g/100g), fat (4.82 g/100g), fibre (1.09 g/100g), calcium (50.02 mg/100g), iron (4.43 mg/100g) and phosphorus (302.71 mg/100g). Best accepted dhokla mix was stored in stand up pouch (P1) and metalized polyester polythene pouch (P2) for evaluating the storage stability of the developed products. Microbial evaluation shows fungal population (2.0x 103cfu / g) bacterial population (1.0 x 102cfu / g), and yeast (3 x 10-3cfu/ g). It was observed to be initially low and it increased on 120th day of storage. Based on the result it was considered safe in both the packaging materials due to lower microbial population during the entire storage period.