Open AccessDEVELOPMENT OF VALUE ADDED PRODUCT FROM FINGER MILLET (Eleusine coracana)
Author(s) -
Vaishnavi Devi. N,
R. Sinthiya
Publication year - 2018
Publication title -
international journal of research - granthaalayah
Language(s) - English
Resource type - Journals
eISSN - 2394-3629
pISSN - 2350-0530
DOI - 10.29121/granthaalayah.v6.i2.2018.1551
Subject(s) - eleusine , finger millet , food science , ingredient , water content , chemistry , mathematics , agronomy , biology , engineering , geotechnical engineering
The value-added millet-based chips are basically prepared by using the ingredient ragi (finger millet). Ragichips are highly comprised of amino acids, minerals like calcium, iron and carbohydrates. It is low in fat and most of which are unsaturated fats. The chips are organoleptically evaluated and tested in laboratory with basic variations of flours. This chip is found to be affected after a minimum storage of 15 days without any increase in moisture content.