The present study was undertaken to evaluate little millet <italic>paddu</italic> for physico-chemical, nutritional, microbiological and sensory attributes as compared to rice <italic>paddu</italic>. The standardized proportion of ingredients of cereal to mixture of pulse in the ratio of 6:1 (little millet 81.48, black gram dhal 13.58, bengal gram dhal 1.36, red gram dhal 1.36, fenugreek seed 0.82 and flaked rice 1.4g) and 4:1 (rice 74.58, black gram dhal 18.64, bengal gram dhal 1.86, red gram dhal 1.86, fenugreek seed 1.12 and flaked rice 1.94g) was used for little millet and rice <italic>paddu</italic> respectively. Processing treatments like soaking for 6 h and fermentation for 14 hr were used for preparation of <italic>paddu</italic>. Significant differences were observed in the increase in the volume, bulk density, specific gravity, pH and titratable acidity of little millet batter. The changes in physical characteristic of <italic>paddu</italic> with respect to total volume, average volume and bulk density were significant for little millet and rice <italic>paddu</italic>, whereas the total number, total weight of <italic>paddu</italic> and average weight of <italic>paddu</italic> did not show significant changes. Little millet <italic>paddu</italic> was highly nutritious than rice <italic>paddu</italic> and did not show significant difference in the scores of sensory attributes. Significant difference in the microbial population in fermented batter was observed between little millet and rice. <italic>L.mesenteroides, Lactobacillus spp.</italic> and yeast dominated the fermentation process among all the microorganisms. In little millet <italic>paddu</italic>, yeast were observed whereas in rice <italic>paddu</italic> bacteria were present. <italic>E coli</italic> were absent in both the <italic>paddu.</italic>
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