Vol. 12, Issue 2 (2023)

Author(s):
Justin Antony, Sanjith T Sony, Philemon Mathew Rajan, Abhinav Jaison, Nevin Babu and Ravindra Kuma Tiwari

Abstract:
Barnyard millet is a non-acid creating, high protein, high fiber, and simple-to-digest to digest meal. Using barnyard millet, an effort was made to create the fermented product Paniyaram, which has added value. The staple Paniyaram recipe was altered by substituting a percentage of rice with barnyard millet. A total of three different ratios of samples were formulated by substituting rice with barnyard millet. The ratio of barnyard millet to rice was taken as 4:1, 3:2, and 2:3. Rest of the components were taken equally, only the ratio of rice was changed. All the three samples were fermented for 8 hours. Sensory attributes such as colour, taste, flavour was recorded. Various tests such as protein estimation, fat estimation, Mineral estimation and fibre estimation was performed. Among the three samples it was revealed that the ratio 3:2 was more acceptable than other ratio variations. Therefore, it can be concluded that the ratio 3:2 is best suited for making Paniyaram using barnyard millet.