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Abstract

Foxtail millet (botanic name Setaria italica) is the second-most widely planted species of millet, and the most important in East Asia have not gain much importance in diet despite their nutritive value and therapeutic use.In this study efforts have been made to develop products like idly, dosa and upma by replacing the rice rawa and the wheat rawa in the recipe with foxtail millet rawa respectively.The study was aimed with objectives of developing products with foxtail millet rawa and their comparison with the traditional recipes of idly, dosa and upma, for their overall acceptability and evaluation of the organoleptic characteristics which was done by 10 semi-trained panelists and also the comparison of the three rawa in terms of their nutritional composition.Gluten content was determined by the method detailed in AACC (2000) method No.38-10.The study revealed that foxtail millet can be easily replaced and (or) incorporated in the local and common recipes for its greater utilization because of its health benefits and therapeutic use.