Volume : IV, Issue : XII, December - 2015

Evaluation Of a Traditional South Indian Snack Prepared Using Millets and Garden Cress Seeds

Pratheepa Ravichandran, Nora Vigasini

Abstract :

The main aim of the study was to formulate a millet–pulse based murukku with the inclusion of garden cress seeds. Millets are rich in fiber and protein and garden cress seeds are an excellent source of iron. Murukku using millets (Ragi, Jowar and Thenai) pulses (Black Gram Dhal, Red Gram Dhal, Soybean and Lentil) and 3 different proportions of garden cress seeds namely 5%, 10% and 15% were prepared. The nutritive, microbial, biochemical qualities were assessed on the 0th day and 14th day of storage. Sensory evaluation by a panel of 30 members was also done. Results showed that the samples had a high iron and calcium content besides protein. The samples showed the absence of E. Coli and fungal growth on the 0th and 14th day. Sensory evaluation of the murukku revealed that samples with 5% garden cress seeds tasted best when compared to other percentages of garden cress seeds. Hence this nutritious murukku is a better choice when compared to the normal murukku made using plain rice flour and other junk foods.

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Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Pratheepa Ravichandran, Nora Vigasini Evaluation of a Traditional South Indian Snack Prepared Using Millets and Garden Cress Seeds International Journal of Scientific Research, Vol : 4, Issue : 12 December 2015

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