Vol. 12, Issue 6 (2023)

Author(s):
Batool Kanorwala, Dr. Nikita Wadhawan and Dr. Arun Kumar

Abstract:
Appe is a popular morning food in south India due to its enticing look, rich flavour, and spongy texture. Finger millet contains large amounts of minerals, lipids, and protein. The nutritional value of finger millet is higher than that of barley, rye, and oats. Green gram dal which is highly digestible, also known as moong dal, is a superior source of carbohydrates, vitamins, minerals, fibre, and essential fatty acids in addition to high-quality proteins. In the present study, the ordinary rice flour and finger millet flour was mixed in three different proportions. Ordinary rice flour was replaced with finger millet flour and its organoleptic evaluation was done. All the data was statistically analysed as per the objective of the study. Data related to overall acceptability revealed that the combination T3 (60 percent incorporation of finger millet flour) was liked very much followed by T0, T2 and T1 which were liked moderately. Replacing rice with finger millet had good impact on the nutrition as it has great amount of nutrients such as dietary fibre, calcium and iron is present which is helpful in maintain healthy life.