Development and Evaluation of Kodo Millet and
Little Millet Based Boli Mix
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Author:P. Karuppasamy , S. Kanchana, G. Hemalatha and N. Muthukrishnan
p-ISSN:0024-9602, e-ISSN:2582-5321, Vol:99, Issue:oct-dec
DOI: https://doi.org/10.29321/MAJ.10.100226
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.
Key words : Kodo millet, Little millet, Mix, Boli, Organoleptic parameters