Development and evaluation of instant dosa mix from underutilized brown top millet

Millet has immense potential health benefit and plays important role in national food security. An experiment was carried out to develop an instant dosa mix from brown top millet. A millet-based dosa mix formulated with 30% rice, 40% brown top millet, 25% black gram, dhal and 5% fenugreek seeds achieved a top overall acceptability score of 8.5. The instant dosa mix had moisture 7.1 g, protein 15.87 g, carbohydrate 67.73 g, crude fiber 10.16 g total mineral 3.64 g, total energy 337 K.cals, dietary fiber 9.0 gm, calcium 39.6 mg and iron 6.7 mg per 100 g. Shelf life study revealed that overall acceptability scores decreased gradually in samples stored at ambient condition (8.5 to 5.50). Moisture and peroxide values increased with increased storage period (7.15 to 7.70 g and 0.05 to 0.11 MEA/kg respectively). E. coli was not detected during storage period.