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Formulation and evaluation of mathri developed with partial replacement of wheat flour with brown top millet flour (Brachiaria ramosa)

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Original Article

Author Details : Kusum N , Mahesh Shivananjappa, Shekhara Naik R , Manasa R*

Volume : 6, Issue : 2, Year : 2023

Article Page : 80-83

https://doi.org/10.18231/j.ijnmhs.2023.013

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Abstract

Brown top millet (Brachiaria ramosa) is one of the nutri-cereals. It is rich in nutrients such as fibre, calcium, potassium, manganese, and zinc. It is considered a low glycaemic food. Mathri, also known as mathiya, is a ready-to-eat snack served with hot beverages. In this study, Mathri was prepared with brown top millet flour, wheat flour, salt, ajwain, oil, and water in six different variations (0%, 20%, 40%, 60%, 80%, and 100%) and labelled as WHF1, BTM2, BTM3, BTM4, BTM5, and BTM6, respectively. This product was evaluated for its sensory attributes by using 20 semi-trained panellists. It was observed that the 40% variation had high acceptability, while the 100% variation had lower acceptability compared to the standard and other variations. Therefore, Mathri prepared using 40% brown top millet flour was used for further estimation of nutritional components. It was found to be rich in protein, fat, fibre, energy, and calcium when compared with the control.

Keywords: Browntop millet flour (BTMF), Low glycaemic food, Wheat flour (WHF)

How to cite : Kusum N, Shivananjappa M, Shekhara Naik R, Manasa R, Formulation and evaluation of mathri developed with partial replacement of wheat flour with brown top millet flour (Brachiaria ramosa). J Nutr Metab Health Sci 2023;6(2):80-83

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