Development of Millet Based Brownies

Abstract

The Triple Burden of malnutrition comprising under-nutrition, over-nutriuon and micronutrient deficiencies (hidden hunger) makes up an alarming condition of today's world. The present study aims to develop a product suitable to address the micronutrient deficiencies that arc generally neglected by main stream nutritional studies focusing on the calorie count of the diet. This paper deals with the development, sensory evaluation, nutrient Proximate Analysis like Moisture Content, Ash content, Colour, Acidity, Ph of Ragi brownie and Refined Wheat flour brownies. Ragi Brownie as a supplement for calcium deficiency, a micro-nutrient deficiency. The Finger Millet (Ragi) was picked to develop calcium rich product as they are nutritionally rich in calcium and ecologically sustainable while being abundantly climate resilient. The process used for development of Ragi Brownie is made simple and cost effective to make the adoption smooth and achieve desired results.