Vol. 12, Issue 9 (2023)

Author(s):
Manjula Sheshagiri, Deepika M, Divyashree S, Shekhara Naik R, Mahesh Shivananjappa and Manasa R

Abstract:
Punugulu is the delightful deep-fried dish from South Indian cuisine, traditionally made by black gram dhal and rice. Foxtail millet (Setaria italica) is an ancient crop that contain substantial amount of protein, fiber, minerals and phytochemicals. Fermentation has been found to enhance the bioavailability of nutrients by reducing anti-nutritional factors and improving its functional properties. This study was aim to develop Punugulu by partially replacing rice with foxtail millet. Six formulations (FMP1 to FMP6) were made, with varying proportions of foxtail millet flour (0% to 75%). The research also involved determining optimal fermentation time and analyzing the proximate composition. Fermentation time was fine-tuned and identified through a range of 6-24 hours, followed by sensory evaluations. Notably, Punugulu made using 45% foxtail millet and fermented for 12 hours received the highest sensory scores. As evident from the data of proximate composition, they are low-glycemic in nature when compared to traditional rice-based Punugulu due to their reduced carbohydrate (11.42%) and elevated fiber content (96.6%) and also rich in protein (27%), Iron (64.04%), Calcium (20.28%) and Phosphorus (27.05%).