Standardization and quality evaluation of millet based nachos

Abstract

Nachos is the expanding market within the fried or baked snacks category of India as well as in the world. In this investigation, attempts have been made to develop nutritional nachos from corn, chickpea, wheat, foxtail millet, barnyard millet and spices etc. Millets are Nutri cereals having good source crude fiber, mineral as well as low glycemic index. Hence, the present study was undertaken with an objective to formulate and evaluate millet based nachos. Corn were nixtamalized and millet gives soaking treatment, which reduced antinutritional factor and increases bioavailability of materials. The treated raw materials used for preparation of flour to be used for the preparation of nachos. Grain flours were produced by grinding in Pulverizer. The T3 (Corn flour:40%, chickpea flour:10%, wheat flour:20%, barnyard millet flour:15%, foxtail millet flour:15%) sample was selected on the basis of sensory analysis using the 9-point hedonic rating scale. Further the selected sample proximate composition was analyzed. The incorporation of millet improved the nutritional and functional quality of nachos with slightly reducing of protein.