Rice Bran Ragi Pancakes Instant Mix

Abstract

The present study shows different compositions for developing an instant gluten free pancake mix having rice bran, ragi and sugar as main ingredients. Rice bran is a byproduct obtained by milling of paddy and constitutes about 10% of total weight of paddy. It consists of 12 – 15% of proteins and is a very good source of amino acid and bioactive compounds like tocopherols, tocotrienols and hypoallergenic protein which is very important and desirable in infant formulation. It seems that taking 85 grams of full-fat rice bran per day lowers total cholesterol by 8% and more over contains antioxidant activity. Ragi, comonly called finger millet is known to be as powerhouse of nutrients and is mostly used in rural population of south india. Unlike other cereals ragi has a very high levels of calcium, antioxidants and phytochemicals. The glucose levels in blood of diabetic patients is controlled by total dietary fiber present. It is most commonly converted to flour and then used to make the final product more tasty, attractive and consistent. Sugar is the natural sweetner obtained from sugarcane without the use of chemicals. It is very substantial in minerals like calcium, iron, magnesium and potassium. It is used to provide burst of energy and also used to boost mood. Pancakes are flat cakes which are prepared from starch based batter and in this study the starch based ingredients are replaced by gluten free ragi flour.