Vol. 13, Issue 8 (2024)

Author(s):
Sunidhi Gupta, Dr. Ritu Prakash Dubey and Dev Shankar Singh

Abstract:
The investigation focused on developing a "Fermented Value-Added Idli" using Maize flour and Millet flours (Finger Millet and Foxtail Millet). The study aimed to standardize the processing and analyze the chemical, sensory, and textural properties of the Idli. Various formulations included Maize flour, Finger Millet flour, Foxtail Millet flour, Semolina, Curd, Beetroot, and Carrot. Sensory evaluation using a 9-point hedonic scale revealed that the T2 formulation, which included all the mentioned ingredients, received the highest score of 8.5, indicating superior sensory properties. The study found that this Idli variant is rich in fiber and micronutrients such as calcium, iron, and phosphorus. The cost of dry ingredients per 100 g varied across formulations, with T2 costing Rs. 17.25. The study concluded that using Maize flour, Finger Millet flour, and Foxtail Millet flour enhances the nutritional content and sensory acceptability of the Idli.