Effect of Incorporation of Foxtail Millet for Preparation of Dosa Breakfast Mix and Comparison with the Traditional Dosa Mix

Author: P. Mounika*, G. Gnanashree, P. Sangeetha, A. Tejaswini and Samreen

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Abstract

Foxtail millet (Setaria italica L.) is one of the ancient crops that are largely grown in semi-arid and arid climatic regions of Asia, Africa and India. Foxtail millet consists of prominent levels of fiber, mineral, protein, phytochemicals and other bio-active compounds. Inspite of the nutritional benefits of foxtail millet, the consumption of this millet is less. The present study was conducted to formulate nutritious rich millet dosa mix and comparison of the biochemical composition and sensory qualities of those with traditional rice-based dosa mix. The present study concentrated in the area of value addition to millets. Dosa breakfast mix was developed by incorporation of raw foxtail millet at different levels (25%, 35%, 40% and 50%) and cooked dosa. The dosa prepared were subjected to analysis. Dosa prepared by incorporating Foxtail millet recorded values as protein (14–15%), fat (5–9%), ash content (2–3%) and crude fibre (2–4%). The results obtained for dosa prepared by

Keywords

Protein, crude fibre, proportion, dietary values, anti-nutrients.