Effect of Ragi (Eleusione coracana) for the Development of Value added Products and their Nutritional Implication

The paper is an extension of minor research project titled effect ofRagi (Eleusione coracana) for the development of value added products and their nutritional implication. The present study was carried out to utilize, develop and evaluate value added products of underutilized grains like Ragi for their sensory characterstics. The products which Uttpam, with in the ratio of 75 per cent semolina and 25 per cent Ragi flour. Cutlets, with in the ratio of 60 per cent potato, 15 per cent bread and 25 per cent Ragi, 60 per cent bread. Disco wheel with in the ratio of 60 per cent bread, 15 per cent vegetables and 25 per cent of Ragi, respectively. All the products were found acceptable by the panal of judges. It is concluded that all the four products viz., uttpam, cutlets, disco wheel, were acceptable in terms of colour, flavour wise uttpam, Disco wheel (90 %) liked very much as cutlets (75 %) liked moderately. Over all acceptability of uttpam, disco wheel were high whereas cutlets was least acceptable. So, incorporation of Ragi flour into existing dietary pattern is very beneficial because of its therapeutic benefits.