Organoleptic, physical, nutritional characteristics and storage stability of value added Kodo masala khakhra

Abstract

Kodo millet is one of the underutilized and nutritious minor millet. Not much work has been done in the utilization of this millet hence the present study was taken up with an objective to develop value added product masala khakhra, analyze its nutritional composition and study shelf life. Masala khakhra was prepared by incorporating Kodo flour replacing wheat flour at different proportions. Nutritional composition was analyzed by using standard protocols. Results revealed that, developed product was acceptable up to 60% Kodo flour incorporation. Developed product had 12 g protein, 3 g fat, 57 g carbohydrate, 13 g crude Fibre and 295 K. calories of energy. Free fatty acid, peroxide value and microbial load were within safe limits up to 60 days. Thus, acceptable shelf stable value added products can be developed from Kodo millet.