SCREENING OF KODOMILLET VARIETIES FOR RECIPES DEVELOPMENT

S. PARVATHI and K. RANKANAYAKI

doi:https://doi.org/10.29321/MAJ.10.A01325

Madras Agricultural Journal

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SCREENING OF KODOMILLET VARIETIES FOR RECIPES DEVELOPMENT

Author: S. PARVATHI and K. RANKANAYAKI,

p-ISSN: 0024-9602, e-ISSN:2582-5321, Vol: 81, Issue: mar-mar,

DOI:https://doi.org/10.29321/MAJ.10.A01325

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Abstract

Kodomillet is simple and easy to cook millet and can be consumed in many different forms by incorporating pulses, egg, milk etc., Studies of physical characteristics of three varieties of kodomillet viz., APK.1, K.1 and Co.3 standardization of various recipes and assessment of overall acceptability of the recipes by organoleptic tests was undertaken in the present study. Out of the three varieties APK.1 was found to be superior in all the tests.

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