B. S. Varnashree ¹, Sowmya G. Rao ¹, Shashikala Puttaraj ¹

Affiliations
1 Department of Studies in Food Science and Nutrition, Manasagangothri, University of Mysore, Mysore- 570006, IN

Abstract

All over the world, fermented foods continue to provide an important part of diet. Idli is a fermented breakfast food of India especially popular in South India. Its appeal as a breakfast food is due to its textural and organoleptic attributes. Idli is prepared by steaming a fermented dough or batter made from various proportions of rice and black gram dhal. The present study was undertaken to utilize ragi in the preparation of Idli.

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Bhavya Shree ¹, Sowmya G. Rao ¹, Shashikala Puharaj ¹

Affiliations
1 Department of Studies in Food Science and Nutrition, Manasagangothri, University of Mysore, Mysore - 570006, IN

Abstract

In recent years, millets have been recognized as important substitutes for major cereal crops to cope up with world wide food storage and to meet the demands of increasing population of both developing and developed countries. Millet grains which account for about one sixth of the total food grain production hold an important place in the food grain economy of India.

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