Development and Quality Evaluation of Millet Based Nutri-Composite Ladoos Incorporated with Soy Flour and Jack Fruit Seed Flour

Abstract

Millets are in the family of cereals grown globally with differential importance across continents and within regions of the world. Grains provide approximately two-thirds of the energy and protein intake in the world, especially in developing countries, and about one-quarter of energy intake in the United States. The study was conducted to develop millet based nutri- composite ladoos incorporated with soy flour and jack fruit seed flour. In the product sorghum flour, soy flour, jack fruit seed flour was added at different proportions. A10 g oats, 10 g jaggery, 10 g almonds and 5 g ghee were added. There were two variations prepared and in variation I sorghum flour, soy flour, jackfruit seed flour were added in the ratio of 50:10:5. In variation II sorghum flour, soy flour, jack fruit seed flour were added in the ratio of 40:15:10. The standardized best nutricomposite ladoos (variation II) was evaluated for sensory quality, physico-chemical, nutritional characteristics, shelf life with respect to control. The organoleptic score for the variation II has got highest mean score for all sensory attributes, namely appearance (4.75), colour (4.95), flavour (4.7), texture (4.95), taste (4.7) and overall acceptability (4.7). The proximate properties such as energy, carbohydrate, protein, fat, moisture, calcium, iron, vitamin C were analysed and have contributed favourable results.