Vol. 12, Issue 12 (2023)

Author(s):
B Manjula, R Aruna, P Jayamma, S Afreen, DN Pavithra, Y Divya Sree, S Kalyan Babu and G Rajesh

Abstract:
Millets are one of the oldest foods known to humans and possibly the first cereal grains to be used for domestic purpose. Millets are highly nutritious, non-glutinous and not acid forming foods. Hence they are soothing and easy to digest. They are considered to be the least allergenic and most digestible grains available. This lowers the risk of diabetes, obesity, heart attacks and other complications. Finger millet (Eleusine coracana) and Pearl millet (Pennisetum glaucum) occupies significant position in India and in entire world in terms of production and utilization. The study was conducted on Finger millet cake using finger millet flour (40%) and wheat flour (60%) and good quality cookies prepared by substituting Bengal gram flour up to 40% with pearl millet flour upto 60% was found best. Moisture content was observed in the finger millets cake (21.88% w.b.) than control cake (15.99% w.b.) where as in the pearl millet cookies it was found that 1.93% w.b. Thickness of the finger millet cake with the sample T₃ was 4.65 cm and to the control sample (4.54 cm) and whereas the thickness of the pearl millet cookies in T₃ was 1.4 cm. Surface area of the cookies varies between the treatments, highest surface area has been found in the treatment T₃ (36.31 m²).