Development and evaluation of soybean and finger millet incorporated Sukhdi: an Indian snack

The traditional Sukhdi is rich source of energy but lacks in balanced nutrients. To improve its nutritional value for balanced diet and also to make it helpful for prevention of protein energy malnutrition along with wheat flour, ragi and soybean flour were added in different proportions of wheat, ragi and soybean flour. The quantity of Ashwagandha root powder (4 g), jaggery (70 g) and ghee (60 g) were kept common in all the treatments for preparation of Sukhdi. The fat, protein, lysine, methionine, ash, calcium, iron and crude fiber content in Sukhdi increased significantly with increase in proportion of ragi and soybean flour as compared to the control. The moisture content in different treatments of Sukhdi ranged from 4.96 to 6.09, fat 26.22 to 29.36, carbohydrate 46.24 to 59.67 and protein 10.11 to 20.02 per cent; lysine 1.33 to 3.50 and methionine 1.16 to 2.07 g/16 g N; ash 1.30 to 2.22 per cent; iron 5.06 to 11.28 mg/100 g; crude fiber 1.01 to 1.94 per cent and the energy value 513.90 to 529.34 Kcal/100 g. The results of sensory evaluation revealed that the appearance and colour scores of Sukhdi were slightly increased while flavour, mouth feel, texture and overall acceptability scores of decreased with increase in proportion of ragi and soybean flour. The results of storage quality revealed that this Sukhdi could be stored and safely used up to 10 to 15 days without affecting its quality.