Scilight Press

The current study aimed at developing ready-to-eat extruded snacks by incorporating pearl millet flour (0-50%) in corn flour. Corn and pearl millet flours were studied for their compositional and nutritional parameters (crude fibre, carotenoid, phytic acid, polyphenols, iron, zinc and total dietary fibre). Different blends of corn and pearl millet flours were made by replacing corn flour up to 50% with pearl millet flour. Evaluation of pasting characteristics of flour blends and physical (bulk density, expansion ratio, sectional expansion index and hardness) and sensory properties of extruded snacks made from different flour blends was carried out/performed. The best combination of corn and pearl millet flour was obtained on applying TOPSIS approach. Extruded snacks made employing best selected flour blend was further analyzed for compositional and nutritional properties. Replacement of 30% of corn flour with pearl millet flour was recommended to obtain quality extruded snacks.