Vol. 8, Issue 11, Part M (2024)

This study aimed to develop value-added products from puffed finger millet. Decorticated finger millet puffed grain was used to create sattu and idli premixes. The physico-chemical and sensory quality characteristics of these products were evaluated. Organoleptic assessment revealed optimal formulation: finger millet puffed grain flour blended with roasted Bengal gram flour for sattu, and finger millet puffed flour combined with finger millet semolina for idli.

The sattu of finger millet puffed flour with roasted Bengal gram was subjected to five different combinations. In the first combination T₁ (0:100), and others T₂ (25:75), T₃ (50:50), T₄ (75:25), T₅ (100:0). Constantly add 30% of jaggery powder in combination of primixes. Similarly, In idli the finger millet puffed flour together with finger millet semolina, were also subjected to five distinct combinations: R1 (100:0), R2 (90:10), R3 (80:20), R4 (70:30) and R5 (60:40). Sodium bicarbonate (0.2%) and common salt (2%) were added in combination of primixes. Organoleptic evaluation revealed T₄ (75:25) and R5 (60:40) as the top-scoring samples for sattu and idli premixes, respectively. These optimal formulations were selected for further analysis. The prepared sattu premix was reconstituted by dissolving 7-10 g in 250 ml of water or milk, to create a supplemented drink powder. Conversely, the idli premix was prepared by soaking it in 200-300ml of water at room temperature for 15-30 minutes add citric acid (0.5%), followed by 10 minutes of steaming, to produce idli.