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Research Paper | Food Science | India | Volume 8 Issue 2, February 2019
Preparation and Nutritional Composition of Noodles and Papads using Ragi Flour
Shweta Verma, Sunita Mishra
The finger millet popularly known as Ragi in India is the important millet grown widely in various part of India, Asia, and Africa. In India, Karnataka, Tamil Nadu, Andhra Pradesh, Orissa, Jharkhand, Maharashtra, and Uttarakhand are the leading Ragi growing states. However, finger millet has approx. (6-8) mg/100mg of protein, (70-74) mg/100mg carbohydrate, (300-320) mg/100mg of calcium, (3.6-5.4) mg/100mg and (1-2) mg/100mg of fat [1]. Therefore, finger millet is the richest source of the calcium and iron. Deficiency of the calcium leads to bone and teeth disorder, and deficiency of the iron leads to Anaemia in the body. It can be controlled by using finger millet in our daily diet. Thus, Ragi is a leading source of good diet for children, old age peoples, and patients. It is also an ideal food for diabetic persons due to its low content of sugar and slow release of glucose in the body [2]. Additionally, Ragi has massive health benefits and also a good source of valuable micro-nutrients along with major food components. In this research, the study was conducted to determine the chemical composition, texture, flavor, and color appearance of the noodles and papads respectively. However, it was observed that noodles and papads prepared with 30 % finger millet (Ragi) were nutritionally enriched and highly acceptable.
Keywords: Finger millet Ragi, Chemical composition, Noodles, Papads, Calcium and iron deficiency
Edition: Volume 8 Issue 2, February 2019
Pages: 253 - 255
How to Cite this Article?
Shweta Verma, Sunita Mishra, "Preparation and Nutritional Composition of Noodles and Papads using Ragi Flour", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=ART20195013, Volume 8 Issue 2, February 2019, 253 - 255
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Research Paper, Food Science, India, Volume 8 Issue 2, February 2019
Pages: 253 - 255Preparation and Nutritional Composition of Noodles and Papads using Ragi Flour
Shweta Verma, Sunita Mishra