Vol. 8, Issue 9, Part A (2024)

Abstract: The objective of the present research is to investigate the viability of replacing rice with barnyard millet in traditional recipes by evaluating the physical, nutritional, and sensory characteristics of rice and barnyard millet. The physical research indicated that rice seeds had a much greater weight and size in comparison to barnyard millet, resulting in differences in their water absorption and cooking durations. From a nutritional standpoint, barnyard millet surpasses rice by having greater protein content (7.58% compared to 7.01%), lipid content (2.70% compared to 0.68%), fiber content (4.16% compared to 0.90%), and ash content (3.55% compared to 0.65%). Furthermore, it possesses a reduced amount of carbohydrates and readily available carbohydrates, which could potentially lead to a decreased glycemic index, therefore particularly advantageous for persons diagnosed with type 2 diabetes. Comparative sensory assessments of conventional jaula recipes made with rice and barnyard millet revealed no notable variations in terms of visual appeal, hue, taste, mouthfeel, consistency, general acceptance, and lingering taste. Both varieties of jaula were similarly deemed satisfactory by taste testers. The results indicate that barnyard millet, due to its better nutritional composition and comparable sensory qualities, is a feasible substitute for rice in conventional cuisine, perhaps providing health advantages and improving food security.