Evaluation of Quality Charactertistics of Porridge from Kodo and Little Millet

Abstract

Small millet based porridge was standardized by incorporating kodo and little millet flour at 50,75 and 100 per cent levels. The optimized porridge was evaluated for its sensory attributes and was highly acceptable at 100 per cent level. The optimized small millet porridge was analyzed for its physico-chemical properties, rheological and cooking characteristics using standard procedures. The water activity of kodo (T1) and little millet (T2) flour was lower (0.39 and 0.45 aw) and sedimentation value (25.00 and 18.00 ml) was higher than the control (0.61aw and 0.21 ml). The final viscosity and pasting temperature of T1 and T2 was 1363.00 and 1124.00cP, 80.34 and 80.32oC respectively. The gelatinization temperature for T1 and T2 was 79oC and 76oC and the time taken was 5 mins. The protein, fibre, iron and calcium content of T1 was 8.12 g, 8.20 g, 1.40 mg and 24.00 mg and that of T2 was 7.30 g, 7.25 g, 8.60 mg and 16.10 mg per 100 g respectively. Themicrobial load was found to be within the safe limit.

DOI

https://doi.org/10.29321/MAJ.10.001182

Pages

201 - 205

Creative Commons

Copyright

© The Author(s), 2025. Published by Madras Agricultural Students' Union in Madras Agricultural Journal (MAJ). This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited by the user.

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