Author(s): Karuppasamy P, Gurumeenakshi G and J Vanithasri

Abstract:
Kodo millet varieties (T₁V₁ - CO3, T₁V₂- Market variety), were procured from different places and study their physical and nutritional characteristics to found that best kodo millet variety for the standardization of cookies. The physical characteristics of kodo millet varieties viz., thousand grain weight, thousand grain volume and bulk density were studied and the values are higher than the market variety. The nutritional characteristics of kodo millet varieties viz., carbohydrate, protein, crude fibre, calcium and iron content was 65.15g, 8.25g, 8.90g, 26.00mg and 0.47mg in CO3 respectively. Cookies were prepared from kodo millet variety by incorporating flour each at 25, 50 and 75 per cent levels. The developed cookies were subjected to sensory evaluation for their organoleptic properties viz., colour and appearance, flavour, texture, taste and overall acceptability by a panel of 25 members using a nine point hedonic scale. The scores for T₁V₁ and T₁V₂ at 25, 50 and 75 per cent incorporation levels were 8.5, 8.6, 8.1 and 8.2, 8.4 and 8.0 for colour and appearance respectively. The overall results revealed that T₁V₁ sample were comparatively higher in physical and nutrient content and sensory scored 8.5 and was highly acceptable at 50 per cent incorporation level when compared to the market variety. Based on the results of physical and nutritional, formulation and sensory characteristics of the kodo millet composite flour used for the optimization of cookies, the varieties T₁V₁ were identified to be best suited for the product development.