Effect of Ragi (Eleusione coracana) for the development of value added products and their nutritional implication

Abstract

The paper is an extension of minor research project titled effect ofRagi (Eleusione\rcoracana) for the development of value added products and their nutritional implication. The\rpresent study was carried out to utilize, develop and evaluate value added products of underutilized\rgrains like Ragi for their sensory characterstics. The products which Uttpam, with in the ratio of\r75 per cent semolina and 25 per cent Ragi flour. Cutlets, with in the ratio of 60 per cent potato, 15\rper cent bread and 25 per cent Ragi, 60 per cent bread. Disco wheel with in the ratio of 60 per cent\rbread, 15 per cent vegetables and 25 per cent of Ragi, respectively. All the products were found\racceptable by the panal of judges. It is concluded that all the four products viz., uttpam, cutlets,\rdisco wheel, were acceptable in terms of colour, flavour wise uttpam, Disco wheel (90 %) liked\rvery much as cutlets (75 %) liked moderately. Over all acceptability of uttpam, disco wheel were\rhigh whereas cutlets was least acceptable. So, incorporation of Ragi flour into existing dietary\rpattern is very beneficial because of its therapeutic benefits.