Minor millets in South Asia: learnings from IFAD-NUS project in India ...

Food seCuritY and inCome enhanCement through small millets in northern KarnataKa 91
Table 19 (Contd.)
1 2 3 4 5
Maida 125 g egg ½
Vanaspati 150 g Vanilla a few drops
sugar 100 g milk as needed
nutmeg powder a pinch
Chilli biscuits
Foxtail millet
flour
75 g green chillies as needed sieve the maida with baking powder and salt
twice: rub in fat and then add sugar; mix the
chilly mixture and curd; knead it to soft dough;
roll the dough into a thin sheet 1/2 inch thick
and cut it with a biscuit cutter; place it on a
baking tray little apart; bake at 300 o F for 15
minutes.
Maida 75 g
Vanaspati 75 g Coriander
leaves
a few
sugar 5 g ginger small
quantity
Baking powder ¼ g Curd 2 table
spoons
Curry 15 g salt a pinch
The colour, texture and surface appearance of the biscuits prepared with incorporation
of different millets showed a wide variation (Table 20). The whole grain finger millet
flour biscuits had astringent taste but showed very good spreading quality and breaking
strength and had soft and crunchy texture and smooth surface appearance. Foxtail millet
biscuits were very tasty, possessed good spreading quality with soft and crunchy texture
and smooth or light cracks surface appearance. In general, 50% incorporation of any small
millet flour was found ideal for preparation of biscuits. The higher proportion of millet
flour resulted in harder texture of biscuits in case of finger millet and little millet, while
the texture was soft in case of foxtail millet. The mineral content of millet based biscuits/
cookies was higher than refined flour biscuits. The mineral content of millet biscuits
with incorporation of millet flour at 25% ranged from 0.2-1.02%, and the maximum was
found in finger millet based biscuits (Table 20). The nutrient composition of different
types of foxtail millet biscuits, namely, “peanut”, “melting movements”, “nankhatai’ and
“chilli” biscuits (Table 21) revealed that these provided fairly good amounts of nutrients,
namely, protein, fat, carbohydrates, mineral, fibre, iron and calcium.