Vol. 10, Issue 10 (2021)

Author(s):
Potharaju Aswini, Lakshmi J, Lakshmi K and Vijaya Gopal A

Abstract:
Increase in non-communicable diseases in the country is diverting the people to increase the inclusion of green leafy vegetables and millets in their diet to reduce the diseases. Finger millet is enriched with fibre, protein, calcium, chromium, magnesium, zinc, and sufficient quantity of copper and manganese. Colacasia leaves are concentrated sources of protein, iron, phosphorous, calcium, fibre and vitamins (vitamin C and Niacin). This paper is aimed to represent the results of standardization and evaluation of acceptability of colacasia leaf powder incorporated finger millet biscuit. Biscuits were prepared with 3 different ratios of basic ingredients i.e., 90:10:0(Formulation 1), 70:20:10 (Formulation 2), 65:20:15 (Formulation 3) of finger millet flour, whole wheat flour and colacasia leaf powder respectively in 6 different varieties (Three sweet and three salt). Organoleptic evaluation of biscuits was carried out by 20 panel members using hedonic rating scale. Results showed that the biscuits formed with formulation 2 containing 70 g of finger millet flour, 20 g of wheat flour and 10 g of colacasia leaf powder are highly acceptable while biscuits prepared with the formulation 3 containing 65 g of finger millet flour, 20 g of wheat flour and 15 g of colacasia leaf powder are least acceptable.