• Saptarshi Sarkar
• Mr. Sachin Namdev Suse

In recent era, most of peoples turns towards RTE food due to globalization and Changing lifestyle. Kodo Millet cake premix is being developed as an easily consumable ready to cook product and incorporated with millet flour gives the nutritional benefits to the final product. The cake is made up of millet flour, wheat flour and jaggery powder. In this premix, the addition of different proportion of millet flours which increases the sensory properties of developed product. The addition of Millet flour shows that, availability of different nutrients and low gluten content. Based on organoleptic properties, we finalized the sample T2 with addition of different flours. This Study shows that, the product prepared from millet flour have good sensorial as well as Nutritional Properties.

"DEVELOPMENT OF KODO MILLET (Paspalum scrobiculatum) BASED CAKE PREMIX", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.11, Issue 5, page no.n469-n473, May-2024, Available :http://www.jetir.org/papers/JETIR2405D67.pdf

"DEVELOPMENT OF KODO MILLET (Paspalum scrobiculatum) BASED CAKE PREMIX", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.11, Issue 5, page no. ppn469-n473, May-2024, Available at : http://www.jetir.org/papers/JETIR2405D67.pdf