Vol. 8, Issue 9 (2019)

Author(s):
Rekha NP, Rajkumar RA and Ganesh JB

Abstract:
The present investigation was undertaken with the objective to study the formulation and quality evaluation of multigrain bhakari premix by using various grains viz sorghum, finger millet, amaranth, oats and defatted soy flour. The efforts have been made to formulate the nutritional multigrain bhakari premix with the varying concentration of grains. The different physical properties such as kernel size (mm), 1000 kernel weight (gm), true density (g/ml), bulk density (g/ml), sphericity (%) and porosity (%) were determined. The results of multigrain bhakari premix revealed that the carbohydrate content was decreased from 72.09 to 68.75g/100g and the protein content was increased from 10.62 to 12.4 g/100g as the concentration of different grains flour increased and sorghum flour decreased. Further, the minerals and vitamins content were also found to be increased. However, the sample MPB₃ found highest overall acceptability (7.65) amongst the other sample Finally, it was concluded that good quality multigrain bhakari premix can be prepared by using 30% sorghum, 23.33% finger millet, 23.33% amaranth and 23.33% oats flour with good overall acceptability and nutritional profile.