Abstract

The mix suitable for boli (Boli is golden yellow sweet pancake from South India) based on the kodo millet (Paspalum scrobiculatum) and little millet (Panicum milliare) were developed and their nutritional qualities were evaluated in different packaging materials viz., high density polyethylene bag (HDPE- 400 gauge) and metalized polypropylene bag (MPP) during storage periods (90 days). A slight change was noted in the moisture (8.00-8.81% and 7.80-8.75%), protein (11.37-10.59 and 8.75-7.83%), reducing sugar (3.81-4.49% and 2.90-3.28%), total sugar (5.68 - 4.65g% and 3.78-3.46g%) and crude fibre (3.80-3.72 and 3.40-3.32g%) content of the kodo millet and little millet based boli mix during storage. The mix was used to develope traditional food product like boli. It was organoleptically acceptable and scored higher values (8.8-8.9 by using 9 point hedonic scale) at the end of the storage period. The microbial population of boli mix was found to be minimum initially (1.0x10-4 ) and it was within the safer limit (5.0x10 -4 ) on storage. Statistically the moisture (increased up to 0.95%), protein (decreased up to 0.92%), reducing sugar (increased up to 0.68%) and total sugar (decreased up to 1.03%) showed highly significant difference at 0.01% level, but non significant difference was observed in ash, calcium, iron and tannin on storage. The shelf life of the kodo millet and little millet based boli mixes were found to be good up to 90 days at ambient conditions under MPP and HDPE packaging.

Keywords: Kodo millet, Little millet, Mix, Boli, Organoleptic parameters