BibTeX:

@article{IJIRSTV3I1055,
     title={Development of Healthy Snacks from Finger Millet (Eleusine Coracana) Malt: An Alternative Approach to Functional Foods},
     author={Karnika Prakash and Dr. Rajni Chopra},
     journal={International Journal for Innovative Research in Science & Technology},
     volume={3},
     number={1},
     pages={122--131},
     year={},
     url={http://www.ijirst.org/articles/IJIRSTV3I1055.pdf},
     publisher={IJIRST (International Journal for Innovative Research in Science & Technology)},
}

Food is a most essential surviving tool fulfilling the basic requirement of hunger and also preserves essential nutrients for good health. Finger millet (ragi) (Eleusine coracana) grains were given various processing treatments like malting, germination, blanching, pressure cooking and roasting to reduce the anti-nutritional factors. The most efficacious processing treatment variant is then further used for development of muffins. In the present study, malting resulted in 54.6 % reduction in Phytic acid and 51.2 % reduction in tannic acid respectively. Therefore finger millets were malted by optimizing the sprouting time for 120 h, at ambient temperature and the flour was obtained for development products. Functional muffins were developed and standardized from finger millet malt. The raw materials traditionally referred to as essential in muffin manufacturing, i.e. and refined flour, was targeted for removal or reduction. Proximate analysis and chemical composition of wheat flour, finger millet flour, finger millet malted flour as well muffins developed from these flours respectively reveled that malting increases the bio accessibility of micronutrients. Muffins were prepared and standardized for two variations i.e. 60 % and 90 %. The mean scores, textural and proximate analysis for control and two experimental variations for muffins were analyzed statistically at 5% significance level.

Finger millet, Antinational factors, Functional muffins, Sensory evaluation, Texture, Nutrient content