Development of Low Cost Enhanced Nutritious Laddu from Locally Available Millets

Background: Millets are an excellent source of many essential nutrients. However, the nutrients, bioactive compounds, and functions of cereal grains can be influenced by the food preparation techniques such as decortication / dehulling, soaking, germination/malting, milling, fermentation, etc. Objective: The present study was done on selected millets such as pearl millet, proso millet, foxtail millet and barnyard millet and its physical and functional properties of millets before and after sprouting. Methods and Material: The studied parameters were thousand kernel weight, thousand grain volume, bulk density, hydration capacity, hydration index, swelling capacity, swelling index, particle size, tapped bulk density, loose bulk density, water absorption capacity, oil absorption capacity, swelling power, dispersibility, wettability, flowability, cohesiveness, gelatinization, percentage, paste clarity and viscosity. Further studied was carried out for acceptability test. Result: Studied revealed that laddus prepared form the sprouted millets flours had more acceptability that than laddus made from unsprouted millets. Keywords: Millets; Soaking; Sprouting; Unsprouted; Laddu; Physical and functional properties; Nutrient composition