Studies on nutritional quality of Kodo millet cookies

Abstract

The quality cookies were prepared from 50% maida and 50% kodo millet flour (CMKF50). The selected treatments were packed in LDPE and PP and stored at ambient (30 ± 4 0 C) for 90 days to study their storage feasibility. Chemical composition of the fresh cookies prepared from 50% maida and 50% kodo millet flour (CMKF50) showed that moisture content was 4.11%, protein 10.20%, crude fat 25.70%, crude fiber 4.40%, carbohydrates 69.87%, calcium 25.03 mg/100 g, and iron 2.20 mg/ 100 g. The sensory evaluation of cookies was carried out regularly at an interval of one month for 3 month during storage. The results on overall acceptability score of cookies are influenced by storage. The results indicated that score for overall acceptability of cookies was decreased for control from7.30 to 7.10 in LDPE and from 7.20 to 6.90 in PP as storage period get increased. For CMKF50 treatment score decreased from 7.40 to 7.15 in LDPE and 7.30 to 7.10 in PP was observed for 90 days of storage. Storage study of cookies showed that the cookies prepared by incorporation of maida and kodo millet flour can be stored up to 3 month in LDPE with minimum losses in sensory, nutritional and textural characteristics than PP. There was no significant difference in protein, crude fiber, calcium and iron content with advancement of storage period during 3 month. The cookies were found to be acceptable up to 3 month storage at ambient temperature. The total cost of production of cookies prepared from maida and kodo millet flour (CMKF50) for 1 kg was Rs. 122/-.