DOI: https://doi.org/10.21276/AATCCReview.2025.13.01.490

Abstract

Momo is one of the most trending street foods consumed in India and worldwide. Also, the
shifting of consumer preferences from fried food items towards steamed items like momo due
to the high prevalence rate of life style related disorders in the post-COVID era has led to
many modifications to increase its nutritive value. Millets are superfoods of low glycemic
index with high macro- and micronutrients. The present study was conducted to develop
momo by using finger millet flour. A total of five treatments of momo including the control
(M 1 , M 2, M 3, M 4, Co) were developed by mixing 20%, 40%, 60%, 80% and 0% malted finger
millet flour with refined wheat flour during dough preparation. All the treatments were
subjected to organoleptic evaluation by using a 9-point hedonic scale. The nutritional
composition was evaluated according to standard AOAC methods. The M 3 treatment had
organoleptic scores comparable with that of the control momo. M 3 momo contained a higher
amount of crude fibre, total ash, calcium, phosphorus, magnesium, iron, zinc, sodium and
potassium than control. Shelf-life evaluation of control and M 3 showed their organoleptic
acceptability up to 15 and 18 days in PET bottles and LDPE pouches at super-chilling and
frozen temperatures, respectively. The textural and rheological properties of finger millet
based momos were inferior as compared to the refined wheat flour based momos and it might
be due to absence of gluten in millet flour.

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