Vol. 9, Issue 4 (2020)

Author(s):
Jashandeep Kaur, Dr. Baljit Singh, Dr. Arashdeep Singh and Dr. Savita Sharma

Abstract:
With Growing concern, there is a need to develop simpler technologies for the production of nutritious complementary foods. Therefore, in present investigation, total 12 combinations were prepared using pearlmillet and sorghum as base with addition of mungbean and chickpea. Samples were analyzed for functional and nutritional properties. Results revealed that TPC was more for PM blends; however antioxidant properties were similar for all. Addition of legumes improved the IVPD of the blends (63.74-80.61%). Bulk density was higher for the PM-blends and expansion ratio was more for S-blends. Therefore, as per sensory characteristics, S-legume snacks were found to be highly acceptable.