Development of micronutrients rich homemade extruded food products with theincorporation of processed foxtail millet, wheat and chickpea

Abstract

Food based approaches are recognized as an essential part of an urgently needed morecomprehensive strategy for improving nutrition by increasing the availability and consumption to combat iron andother micronutrient deficiencies. Aims & Objective: The specific objective of the study was utilization of Foxtailmillet (Setariaitalica) along with other flour for production of micronutrients rich ready-to-eat snack productsusing homemade extrusion cooking. Material and methods: Methods Composite flour were prepared usingprocessed Foxtail millet flour (FMF) and other processed flours namely; wheat flour (WF), and chick pea flour(CPF). Nutritional properties of the blends were analyzed by using standard procedure. Two homemade extrudedproducts namely; namkeensev, seviyan were prepared with four treatments T0, T1, T2, & T3. The commonlyconsumed recipes were developed by incorporating 50%, 75% and 100% of best result malted composite flour(FMF+CPF+WF). Results: The organoleptic qualities of these extruded samples were analyzed by panelists on a 9point hedonic scale. The result indicate that the processed composite flour (FMF+CPF+WF) based products weresignificantly accepted at the level of p<0.05 50% incorporation followed by 75% and 100%respectively.Conclusions: The present study conclude that, processed composite flour (Foxtail millet; wheat;chickpea) in the ratios of (50:50) could be used to produce nutritive quality of homemade extrudates withacceptable sensory properties as they deliver vehicles for malnourished children

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