Vol. 13 No. 3
Formulation of multi millet cookies anf evaluate its hypoglycaemic effect in albino rats
Author(s): B. Subbulakshmi and D. Malathi
Abstract: Multi millet cookies was standardized by incorporating with four different millet flour viz., kodo millet, little millet, foxtail millet, finger millets and wheat flour at different levels (20 - 80 per cent) and organoleptically evaluated using nine point hedonic scale. The sensory score revealed that cookies prepared from wheat flour, kodo, little, foxtail and finger millet flour at each 20 per cent level was highly acceptable. Moisture, carbohydrate, protein, fat, fibre, calcium and iron content of the standardized cookies were found to be 2.99 (%), 61.55g, 5.88g, 28.22g, 0.44 g, 51.22mg and 4.65 mg per100g respectively. Hypoglycemic effect of the multi millet cookies evaluated on wistar albino rats and the results showed that reduction in the blood glucose levels was high in the rats fed with multi millet cookies than the rats fed with control cookies. Millet thus is an amazing grain offering great opportunities for diversified utilization and value addition
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