Abstract
Background: Proso millet (Panicum miliaceum L.) is a hot weather grass with a growing season of 60-100 days. It is a highly nutritious millet grain used for human consumption and bird feed. The incorporated khakhra is highly nutritive product. The current study aimed to study preparation and sensory evaluation of proso millet RTE Khakhra. Methods: For preparation process of proso millet khakhra, following mixture of the proso millet flour (20% 30% 40% 50%) and the wheat flour (20%) is considered as the major ingredient. Result: Proso millet khakhra prepared from different mixtures of wheat flour and proso millet flour was subjected to sensory evaluation and scores are recorded for different parameters. The optimum amount of millet flour used within the method of preparation of khakhra was up to 30-40%.
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