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

Abstract

Brown top millet () 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.