Organoleptic and proximate evaluation of processed pearl millet based instant Upma mix

In the present study pearl millet was subjected to processing treatments viz. blanching, extrusion and germination and utilized in development of gluten free instant Upma mix along with incorporation of soybean grits. All types of instant Upma mixes were found to be organoleptically acceptable. Taste of blanched pearl millet based instant Upma mix was liked very much by panelists. Proximate evaluation was evaluated with standard procedures of AOAC. Maximum amount of crude protein was analyzed in germinated pearl millet based instant Upma mix 15.79 g 100 g⁻¹, whereas maximum ash and crude fibre content in extrusion processed pearl millet based instant Upma mix i.e. 2.92 and 2.67 g 100 g⁻¹, respectively, gluten was not present in developed instant Upma mixes. Developed product will not only cater to nutritional needs of gluten intolerance sufferers but also lead to diversification in pearl millet utilization and availability of low cost alternative.