Nutritional Aspects of Kutki Fortified Papad

Abstract

Minor millet fortified papad is a rich source of protein, fibers, minerals and highly energetic snacks consumed and liked by everyone. Therefore the present study was made on Nutritional and proximate attributes like moisture, proteins carbohydrate, ash values and fiber. The quality of papad made from blends containing kutki, soya bean, sago, green gram and rice was as good as prepared from soya fortified millet papad. However the quality deteriorates slightly in papad prepared from blends up to limit of more than 20 percent.

Keywords: Papad, Proximate analysis, Excipients, Kutki, Sago.