Vol. 10, Issue 2 (2021)

Author(s):
Diksha Bisht and Sarita Srivastava

Abstract:
Rice is one of the staple and very popular cuisine in many parts of the world. But it is in common practice nowadays to avoid rice in diabetic diet because of its high glycemic index. In this regard, efforts has been made to explore efficacy of underutilized grains such as barnyard millet and quinoa as rice substitute. Among millets, barnyard millet is known for its high dietary fiber and iron content while quinoa is widely recognized for its rich protein content of high biological value and excellent balance of essential amino acids. Both the grains were studied for various quality parameters such as physical properties, cooking qualities and were thereafter cooked in a same way as cooking rice traditionally. Rice formulated using barnyard millet and quinoa was subjected to sensory analysis and owing to their wonderful organoleptic attributes, both products showed good acceptability which indicate their high potential to be utilized as rice substitute.