International Journal of Food and Fermentation Technology

In this paper the effect of incorporation of multigrain mixes from finger millet malt and moth bean malt on the various physicochemical quality characteristics and sensory score of sev was evaluated. The sev was prepared by using the finger millet malt : moth bean malt at 16:36, 21:31, 26:26, 31:21, ; 36:16 respectively. The various quality characteristics i.e., Moisture%, Protein%, Fat%, Fibre%, Ash%, Carbohydrates%, oil uptake ratio, Calorific value, browning index along with the sensory attributes i.e. colour, flavour, texture, taste and overall acceptability of the developed sev was evaluated. Response surface analysis was performed with the quality attributes indicated that sev prepared with finger millet malt 26%, moth bean malt 26% and drumstick leaf powder results the best quality sev have best nutritional, textural and sensory qualities. The optimal product at quality consist of moisture content 1.809%, protein 12.588 %, fat 11.131%, fibre 1.253%, ash 2.063% and carbohydrate 68.334%, oil uptake ratio 1.87, hardness 23.66 N, browning index 142.25, calorific value 446.44 kcal/100g and have heighest sensory score higher colour 8.3, taste 8.8, Texture 8.5 and overall acceptability 8.5.