Vol. 12, Issue 2 (2023)

Author(s):
Ankita K Choudhari and TN Khan

Abstract:
Foxtail millet biscuit was utilizing varying amount of foxtail millet flour and biscuits were evaluated for organoleptic characteristics and highly accepted foxtail millet biscuit was analyzed for nutrient content. Five variations of foxtail millet biscuits were developed by utilizing foxtail millet flour with 0%, (T1) 10%, (T2) 20%, (T3) 30%, (T4) 40% and (T5) 50% and other ingredients like refined wheat flour, fat, cumin seed, omum, milk and salt were in proportion. 40 percent incorporation of foxtail millet flour received an overall acceptability score of 7.8 and was liked by the sensory panel members. The highly accepted i.e. 40 percent of foxtail millet biscuit was subjected for the nutrient analysis and foxtail millet biscuit was rich in protein, total mineral, calcium, iron and zinc.