Dudhate, A.K. and More, D.R. and Dudhate, A.K. (2017) Studies on process standardization and nutritional value of Indian heritage Food-Kharodi. Journal of Pharmacognosy and Phytochemistry, 6 (5). pp. 590-593.
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Abstract
Pearl millet is a highly nourishing food and nutritionally superior to other major cereals with respect to energy, protein, vitamins and minerals. Kharodi is the product earlier prepared with pearl millet now newly developed product can be fortified with millets like finger millet and sorghum in addition with spices. It was found that Kharodi made from the different formulation of composite flour (pearl millet, finger millet, sorghum) control T0, T1, T2, T3 and T4 among these samples T2 was significantly superior than other sample as judged by panel members. Addition of finger millet and sorghum that increases the mineral content like calcium, iron, zinc and phosphorous of final product also increases the sensory attributes and nutritional value of final product and stored throughout the whole year. The more amount of iron content which helps the person suffering from anemia disease.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Pearl millet, Sorghum, Finger millet, Process Standardization, Nutritional Value of Kharodi. |
| Author Affiliation: | Department of Food Trade and Business Management, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth Parbhani, Maharashtra, India |
| Subjects: | Postharvest Management > Food Technology |
| Divisions: | General |
| Depositing User: | Mr T L Gautham |
| Date Deposited: | 03 Aug 2018 05:45 |
| Last Modified: | 03 Aug 2018 05:45 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/15490 |
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