Vol. 12, Issue 3 (2023)

Author(s):
Akanksha Yadav, Arjun Niresh, Anmol S, Santhosh Kumar, Satpute Chaitali and Chinnari Satvika

Abstract:
In the modern-day world people are preferring more ready to eat extruded snack rather than normal traditional snacks. Most marketable snacks are made of cereal yet, cereal-which is a decent source of carbs but weak in protein and other elements like iron-is the main ingredient in most commercially available snacks. To provide balanced nutrients like protein and minerals, it is therefore necessary to change the raw materials used to produce snacks. By using millets this problem can be solved since millets have least far and rich in protein. So, an effort was made to develop a millet-based snack using millets such as Sorghum, oats and green gram in different combinations and the properties of these millets have been studied respectively.