Aavishkar

MAHARASHTRA STATE INTER UNIVERSITY RESEARCH CONVENTION

Category: Engineering and Technology Level: UG
Code No. :

Report Title : DEVELOPMENT AND STANDARDIZATION OF MILLET BASED BISCUIT

INTRODUCTION RESULTS
Baked products have more demand Table 2: Sample scorecard for sensory
because of their availability, ready to eat evolution of product
convenience and having good storage life. Sample Appearance colour Texture Taste Mouth Flavour Overall
Because of there low moisture content this have code Feel acceptability
less microbial spoilage, hence more production
and distribution possible. Control 6 7 7 8 7 6 6.8
Millets have been proven to be superior to
T2 6 6 4 7 4 6 5.5
wheat and rice grains accounting to its various
beneficial attributes. Millets are reported to be
Finger Millet Pearl Millet T3 7 6 5 5 6 7 6
rich in protein, fiber, calcium and iron.
T4 7 7 8 8 7 8 7.5
Pearl millet is also known as bajra. It is an
energy-packed grain and can also be called a Flow sheet for preparation
superfood. Loaded with insoluble fiber that helps of millet based biscuit  As per sensory evolution sample T4 is best as compare
you lose weight, lower cholesterol, and lower
blood sugar levels. If you are trying to lose Refined wheat flour + Pearl millet flour + as consume to other products.
Finger millet flour + other ingredient
weight, adding low-calorie density whole foods to ↓
your diet can be beneficial.
Mixing
Table 3: Proximate composition of
Finger millet is also known as ragi. The millet based Biscuits
protein digestibility is highest for this grain due to ↓

reduced number of cross linked prolamins. Control

Kneading & dough preparation Composition Sample T4
Naturally iron is present in finger millet helps to Sample
↓
cure anaemia. Finger millet helps to increase the
haemoglobin level in blood. It also contain high Rolling/cutting Moisture (gm/100g) 3.3 2.2
amount of calcium. ↓
Due to these qualities finger and pearl Fat (gm/100g) 12.5 8.78
millets possess greater potential to provide Baking at 180 ˚C for 20 min.

nutritional security. The present investigation ↓ Protein (gm/100g) 6.9 13.85

was aimed to development of millet based
Cooling
biscuits. Carbohydrates (gm/100g) 72 70.15
↓

OBJECTIVE Packaging and storage Ash (gm/100g) 1.3 2.22

1. To standardize the recipe of millet based
biscuit without fermentation. Crude fibre (gm/100g) 0.05 3.2
2. To study the nutritional value of prepared
millet based biscuit. Iron (mg/100g) 1.41 10.02
3. To carry out sensory evaluation of millet
based biscuit. Calcium (mg/100g) 68.23 350
4. To creating awareness on nutritional merits of
millets.
METHODOLOGY CONCLUTION
Table 1: Standardize recipe for Techno-economic feasibility The combination of These three ingredients i.e. refined wheat
preparation of Biscuits of selected Biscuits flour, pearl millet and finger millet in proportion (60:20:20)
Particular Price for 1Kg Quantity in Cost respectively were used to improve specific or overall quality of diet
Refined Pearl Millet Finger (g) (Rs.)
Sample (Rs.)
or processed products.
Wheat flour flour millet flour Refined wheat flour 30/kg 800g 25
Finger millet 50/kg 200g 10 From present study it can be concluded that Millet based
Control 100 0 0 Pearl millet
Sugar
25/Kg
40/Kg
200g
400g
5
16
biscuits can be prepared by using 20 present pearl millet and 20
Ammonium 50/Kg 10g 0.5 present finger millet flour obtains good fibre and minerals contains.
T2 80 10 10 bicarbonate
Cardamom 2000/kg 10g 20
Used pearl millet and finger millet flour in the preparation of
T3 70 15 15 Total raw material cost (Rs.) 51.58 biscuits was effective in enhancing its nutritional and sensory
Processing cost (15% Raw material ) Rs. 15
Packaging cost (5% Raw material) Rs. 4.76
attributes. These biscuits are advantages for people of low income
T4 60 20 20 Production cost of 1kg of crackers 96.34 groups.