1Department of Foods & Nutrition, PG&RC, PJTSAU, Rajendra nagar, Hyderabad, Telangana, India.
2Krishi Vigyan Kendra, PJTSAU, Palem, Nagar Kurnool District–509215, India.
DOI : https://doi.org/10.58321/AATCCReview.2024.12.02.114
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Abstract
Millets are ancient crops that are been cultivated ago from 10000 years. One of the
dietary importance of millets are mainly due to its nutritional quality as well as its role in
promoting health. Minor millets are underutilized and under-researched when compared to
other millets. Hence, the present study has developed three differently treated (soaking-
drying, autoclaving-drying and roasting) four minor millets (Proso, Barnyard, Little, and
Kodo millets) based instant khichdi mixes to select the best treatment for sensory
acceptability of each millet-based khichdi mix. Based on the sensory scores, autoclaved kodo,
roasted proso, soaked little and barnyard millet-based khichdi were highly acceptable. The
nutritional quality of developed instant khichdi mixes showed that they were good source of
protein (12.50-17.92%), crude fiber (0.70-5.64%), iron (6.26-10.56mg/100g), zinc (3.51-
5.07mg/100g) and phytonutrients like phenols (2.28-4.8mg GAE/100g) and tannins (0.43-
0.57mg TAE/100g). The results show that kodo khichdi mix can be safely stored up to 60
days, whereas proso, little, and barnyard millet khichdi mixes can be stored up to 90 days at
ambient conditions in LDPE pouches.