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Development, Organoleptic Evaluation and Acceptability of Products Developed by Incorporating Foxtail Millet

Author(s): Zainab Fatima and Avanti Rao

Millets have been neglected despite the nutritive value and therapeutic use. Foxtail millet is highly nutritious, non-glutinous and non-acid forming food. They are a rich source of protein, fiber and neutraceutical components. Hence, they are soothing and easy to digest. The aim of the present study was to incorporate foxtail millet into six different recipes namingly, laddu, peanut chutney, panjeri, kheer, cutlet and chakli. Among these chakli was excluded due to its less acceptability. Remaining five recipes laddu, panjeri, kheer, cutlet, peanut chutney were well accepted. The products were evaluated by numerical scoring by 38 semi-trained panelists to asses overall acceptability. While considering these products, the highest score for overall acceptability was 84.2 for variation 1 in case of laddu, then 83.4 for variation 1 in case of kheer, 83.4 for variation 2 in case of panjeri and 82.6 for variation 1 in case of peanut chutney. The most acceptable products, namely laddu, kheer, peanut chutney, panjeri were subjected to hedonic rating test with 51 semi-trained panelists. The result showed that in case of kheer, variation 2 was more acceptable with the score of (8.10 ± 0.92) followed by (7.96 ± 0.85) for variation 1. In case of laddu, variation 2 was more acceptable with the score of (8.75 ± 0.52) followed by (8.33 ± 0.65) for variation 1. In case of peanut chutney, variation 1 was more acceptable with the score of (8.10 ± 0.67) followed by (7.94 ± 0.95) for variation 2. In case of panjeri, variation 2 was more acceptable with the score of (8.37 ± 0.85) followed by (8.16 ± 0.83) for variation 1. Data was analyzed using ANOVA, which shows a significant difference between variation 1 and variation 2 of laddu and kheer at 1% and 5% level of significance and no significant difference was observed between variation 1 and variation 2 of peanut chutney and panjeri at 1% and 5% level of significance. Hence, from the present study it can be concluded that foxtail millet can easily be incorporated into various recipes without affecting the sensory and nutritional qualities.

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  • Department of Experimental Medicine
    University of Campania-Luigi Vanvitelli
    Naples, Italy

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