Development of proso millet (Panicum miliaceum) based vada mix

Abstract

Proso millet is India’s oldest cultivated millet and significant minor crop. The millet is suitable for developingready to cook mixes, snack mixes, snack foods and many products like dosa, idli, laddo, dahi, doughnut, puffed grains andchakli etc. Vada is a type of savory fried snack known from antiquity and is a main breakfast and snack item at home anda street food in India. The study was attempted to develop millet based vada mix by replacing sorghum with proso millet.The proso millet vada mix was converted to vada and evaluated sensorially. Results indicated that 90 per cent proso milletincorporated vada received highest scores for appearance (8.50), color (8.60), flavor (8.70), taste (8.50), texture (8.70) andover all acceptability (8.60) with acceptability index of 95.55 per cent. With incorporation of proso millet the acceptabilityof vada was better than 100 per cent sorghum vada. Vada prepared with dough rested for one hour had highest scores forappearance (7.90), color (7.70), flavor (7.80), taste (7.50), texture (7.80) and overall acceptability was 7.70 with acceptabilityindex of 85.18. Dough rested over night, one hour and not rested received statistically similar scores for all sensoryparameters evaluated