Development of Nutritious Cookies by Incorporating Kodo and Little Millet Flour

Abstract

An experiment was under taken with an attempt to exploit the commercial use of Kudo and little millet, and to improve the nutritive value of the products developed from the kodo and little millet grains by incorporating butter and coconut powder. Kodo and little millet grains were malted by soaking in potable water for 18 hours, germination by 30 hrs followed by shade drying at room temperature Two types of cookies were prepared in the present investigation: Attempts have been made to develop cookies by the addition of optimized proportions of malted kodo millet flour and little millet flour, refined flour, sugar, butter and coconut powder. Two varieties of cookies were prepared namely butter cookies and coconut cookies by using optimized proportions of kodo millet flour, little millet flour, refined flour and other ingredients like butter and coconut powder, sugar etc. Both two types of cookies i.e. butter cookies and coconut cookies are developed in three combinations of kodo millet flour, little millet flour and refined flour, in the ratio of 25:25:50, 30:30:40 and 35:35:30 respectively. The butter cookies and coconut cookies prepared in three combinations are evaluated by sensory panel. Results revealed that among all the formulations tried, the 35:35:30 flour combination cookies got higher sensory scores. So the samples with higher sensory scores are subjected to the further chemical analysis and shelf life studies. These samples contain higher values of protein, fiber, and minerals (i.e. Calcium, Iron and Phosphorous) than the control sample. The most acceptable samples are then packed in HDPE and subjected for storage study for a period of three months at cool and dry place at normal room temperature. Sensory scores shows decreasing trend in overall acceptability of the products with increase in storage.