Development and Process Standardisation of Millet Based Instant Appe Mix and its Quality Evaluation

Author: S.S. Wandhekar, B.M. Patil, S. K. Sadawarte, A.R. Sawate, R.B. Kshirsagar and A.M. Swami

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Abstract

The present investigation attempts have been made to formulate the millet based instant appe mix and its quality evaluation. Appe is famous fermented breakfast food product of south India. Appe batter preparation includes the soaking, grinding and fermentation process. Preparation of appe batter is very lengthy and time consuming process. So the major challenge is to provide convenience food product to consumers having the good nutritional and health benefits. The major contribution have been made to formulate instant appe mix powder by drying the prepared batter at 70°C in cabinet tray drier and its evaluation for the parameters such as, organoleptic characteristics, proximate composition, mineral analysis and shelf life study analysis. The product was prepared by utilizing rice, black gram, finger millet and foxtail millet. On the basis of nutritional significance ingredients were selected. The formulation with 40g rice, 20g black gram, 20g finger millet and 20g foxtail millet wa

Keywords

Quality, Millets, Orgenoleptic, Nutritional, Reonstitution, Shelf life.

Conclusion

Ingredient composition for the preparation of millet based instant appe mix standardised based on organoleptic evaluation and it was rice 40g, black gram dal 20g, finger millet 20g and foxtail millet 20g. Prepared appe mix powder contains protein (12.04±0.15%), fat (1.46±0.01), carbohydrate (72.4 ±0.01%), crude fibre (3.4±0.01%), ash (3.35±0.01%) and energy (350.92 ±0.73 kcal). The product was found to be good source of mineral such as calcium (102.5±0.98mg), magnesium (104.1±0.98mg) and phosphorus (222.53±1.66mg). The shelf life of the prepared product was established up to 75 days at room temperature. This study has shown that finger millet and foxtail have good potential for use in convenience food product formulation with the objective to enhance nutritional quality to meet future demand.

References

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How to cite this article

Wandhekar, S.S., Patil, B.M., Sadawarte, S.K., Sawate, A.R., Kshirsagar, R.B. and Swami, A.M. (2021). Development and Process Standardisation of Millet Based Instant Appe Mix and its Quality Evaluation. Biological Forum – An International Journal, 13(1