1Research Scholar, Department of Food and Nutrition, Swami Keshwanand Rajasthan Agricultural University, Bikaner-334006, Rajasthan
2Assistant Professor, Department of Food and Nutrition, Swami Keshwanand Rajasthan Agricultural University, Bikaner-334006, Rajasthan
3Guest Faculty, Department of Food and Nutrition, Swami Keshwanand Rajasthan Agricultural University, Bikaner-334006, Rajasthan
*Corresponding author email id: khndelwalaanchal19@gmail.com
Online published on 17 January, 2025.
The study was carried out to develop and standardize millet based flour in the Department of Food and Nutrition, College of Community Science, Swami Keshwanand Rajasthan Agricultural University, Bikaner. Flour was prepared by mixing sorghum, buckwheat and cornflour at various proportion. All three samples (T1, T2 & T3) of developed flour were tested for physical properties such as bulk density (0.61 g/ml, 0.53 g/ml & 0.58g/ml), hydration capacity (3.32g/100, 1.91g/100 & 3.27 g/100) and hydration index (0.63, 0.04 & 0.16). Flour developed using sorghum, buckwheat and cornflour (T1) in the ratio of 50:25:25 was found best as compared to T2 (25:50:25) and T3 (40:40:20).
Millets, Sorghum, Buckwheat, Physical analysis of developed flour
