Author(s):

Raviraj Saini and Kailash Chandra Yadav

Abstract: The present study was aimed to use little millet (Panicum sumatrense) along with other flour for production of ready-to-eat snack products using extrusion cooking. The composition of little millet (0-20%), corn flour (40-50%) and rice flour (40-50%), then developed the extruded product by using a twin-screw extruder. Extrusion cooking was carried out at optimized extrusion parameters namely temperature: 110 ⁰C and 90 ⁰C for two different heating zones, die diameter: 3 mm and screw speed: 350 rpm. Increasing proportion of little millet (0-20) % in the extrusion blend causes increase of moisture content (4.45-5.70) %, ash content (0.75-1.45) %, protein content (3.25-4.38) %, fat content (0.82-1.17) %, fiber content (1.05-2.88) %, bulk density, hardness (0.11- 0.24) N of the extruded products, where as decrease in Expansion ratio (4.01-2.63) carbohydrate content (89.65-84.42) % and calorific value (378.98-365.73) kcal. The results indicated that composite flour (Little millet; Rice; Maize in the ratios of 10:45:45) could be used to produce quality extrudates with acceptable sensory properties.

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