Nutri-rich small millet papad blended with green leafy vegetables.

摘要

Papads are snack foods prepared using blackgram dhal (Urd dhal), or the blends of different pulses and served along with meals. Papads are tasty and liked by all class of people. In the present investigation papads from flours of small millets like barnyard, foxtail, kodo, little and proso blended with 15 per cent fresh green leafy vegetables like curry (Murraya koenigii), methi (Fenugreek), drumstick (moringa) and shepu(Dill) were developed and evaluated for their acceptance. It was found that blending with shepu (Dill) significantly increased the iron content in all the papad mixes ranging from 3.73 mg/100 g in kodo millet papad mix to 10.77/100 g in little millet papad mix. Similarly, blending curry leaves had significantly more calcium content ranging from1 81 mg/100 g in proso millet papad mix and 418 mg/100 g in foxtail millet papad mix. Sensory evaluation of the fried papads, scored more than 7.0 out of 9 point hedonic scale for all the sensory attributes studied. This study suggests that among millets, barnyard millet followed by foxtail millet and among green leafy vegetables shepu (Dill) was preferred for its taste and overall acceptability in the preparation of papads.