Author(s): Pill Ayin, Alka Gupta, Tripti Verma and Purnima Mishra

Abstract:
The present investigation was undertaken with an objective to prepare cookies, Dhokla and Idli partial replacement of wheat flour, gram flour and rice at different proportion of Houttuynia cordata, finger millet and foxtail millet and to study its effects on the physical, chemical and sensory characteristics. The study was focused on standardizing the acceptable level of Houttuynia cordata, finger millets and foxtail millet flour in cookies, Dhokla and Idli. Replacement of wheat flour, gram flour and rice with Houttuynia cordata, finger millet and foxtail millets increased the protein, fibers and calcium contents proportionately to the level of substitution.