Formulation of Finger Millet Cookies and Studies on Nutritional and Sensory Attributes

Abstract

The study was designed to carried out to formulate calcium and iron enriched cookies .The objective of this research was to prepare the nutritionally enriched cookies developed by incorporating ragi.Chemical composition of finger millet revealed that total carbohydrate content of finger millet has been reported to be 73.3mg/100 gm of product. Finger millet has nearly 6.2mg/100 gm of protein. Total ash content is higher in finger millet than in commonly consumed cereal grains. The ash content has been found to be nearly 1.5mg/100 gm in finger millet. Calcium content of ragi was found to be 320 mg/100g, Finger millet is the richest source of calcium and iron. Iron content was 3.8+0.1mg/100 gm of ragi.Calcium deficiency leading to bone and teeth disorder, iron deficiency leading to anemia can be overcome by introducing finger millet in our daily diet.The recipe for iron enriched cookies was standardized on the basis of sensory evaluation study .It was observed that cookies prepared with 30% of ragi was highly acceptable. The iron and calcium content was found to be 9.5+ 0.1and152 + 0.1mg/100 gm of product. The use of 30% of ragi in the preparation of cookies is useful strategy to optimize the consumption of food rich in functional ingredients.