Vandana Choubey1, S. Patel2 and S. Uprit3
BRSM College of Agricultural Engineering and Technology, Mungeli, IGKV Raipur1,
(APFE), Faculty of Agricultural Engineering, IGKV Raipur2
College of Dairy Science and Food Technology, Raipur3
Email-choubey.vandana222@gmail.com
Abstract: Ragi is considered to be ideal food for diabetic individuals due to its low sugar content. A composite flour utilizing ragi and wheat flour is is used to prepare composite flour ratio being 70:30 (Wheat: Finger millet). The composite flour contains fairly good amount protein (10.49%), ash (1.38%) and 251.724 (mg/ 100 g) calcium which shows that the product is nutritionally rich especially in terms of calcium and protein. The fat content (1.5%) is quite low. Therefore, it is also a low fat food which is also good for the peoples suffering from the obesity. For good human health the requirement of calcium and protein is 16:1 (mg: g). The calcium and protein ratio of the developed product is 23.99:1 which is quite higher than the recommended value and also its calcium contain is 251.724 mg/ 100 g. Therefore, it can be able to protect human body from calcium deficiency.
Keywords: Composite flour, ragi, physico-chemical characteristics
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