ISSN : 0975-3710
EISSN : 0975-9107
SAVITA G. PAWAR1*, I.L. PARDESHI2
1ICAR - Krishi Vigyan Kendra, Ratnara, Gondia, 441614, Dr Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra 444104, India
2Department of Agricultural Process Engineering, Dr Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra 444104, India
* Corresponding Author : savitapawar100@gmail.com
Received : 13-03-2018 Accepted : 20-03-2018 Published : 30-03-2018
Volume : 10 Issue : 6 Pages : 5443 - 5446
Int J Agr Sci 10.6 (2018):5443-5446
Keywords : Millet flour, sprouted soybean, extrusion, microwave puffing, RTE snack
Conflict of Interest : None declared
Acknowledgements/Funding : Author thankful to Dr Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra 444104
Author Contribution : All author equally contributed
The composite flour was taken in the ratio of Finger millet: Foxtail millet: Peral Millet: Barnyard millet: 40:30:20:10 respectively. The sprouted soy percentage was varied (5%, 10%, 15% and 20%) in composite millet flour to prepare optimally soy fortified composite minor millet flour based snack foods. The puffed product from composite millet flour based sprouted soy fortified RTE food was developed by preparing strip type cold extrudate and puffing it using microwave techniques. The incorporation of sprouted soybean upto 20 % db in composite millet flour was useful for preparation of RTE snack foods.
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