<div>Backround: Foxtail millet (Setaria italica) is known for its health benefits as it is nutritionally superior to conventional food grains. Laddu are ball-shaped sweets which are popular in India and are often served at festive or religious occasions. Hence, an attempt was made to develop foxtail millet based value added laddu. 
 
Methods: Besan laddu was taken as control. Optimized foxtail millet laddu were nutritionally evaluated for proximate composition, sugars and minerals. Paired &lsquo;t&rsquo; test was used to compare the physical parameters and nutrient composition of besan and foxtail millet laddu. 
 
Result: The developed foxtail millet laddu had the 11.61, 17.52, 2.64, 1.11 and 66.85% per 100g of protein, fat, crude fibre, ash and carbohydrate respectively. There was no significant difference in sugar composition between the control and the optimised laddu. However, it was observed that the calcium, iron, zinc, copper and manganese of foxtail millet laddu were high as compared to control laddu.</div>

​Development and Nutritional Evaluation of Foxtail Millet (Setaria italica) based Laddu

<div>Background: Among the traditional dairy products, burfi is the most popular khoa based confection in Indian subcontinent. Burfi has special importance in different functions like birthday, anniversary, wedding, etc. Consumers in India are becoming more health conscious and demand for healthier food because of rise in disposable income, educational level and awareness of nutrition. In wedding ceremony, now a days, besan burfi is famous instead of laddoos because of nutrition in pulses. Therefore, black gram can be also used in burfi due to it is rich in protein and having best results against many diseases in humans. 
 
Methods: Burfi was prepared from milk with constant level of sugar (30 per cent by weight of khoa) and different levels of black gram flour (2.5, 5, 7.5 and 10 per cent by weight of khoa). Properly blending khoa and sugar with black gram flour on low flame and then cut into pieces after setting. 
 
Result: The overall acceptability score for treatment T1, T2, T3, T4 and T5 were 8.27, 8.38, 8.51, 8.03 and 7.64 respectively. Burfi sample was evaluated for storage study conducted at room (30&plusmn;2oC) temperature and refrigerated (7&plusmn;2oC) temperature conditions.&nbsp;The cost of production of burfi with black gram powder was Rs. 255.38, Rs. 252.45, Rs. 249.62, Rs. 246.90 and Rs. 244.28 per kg for treatment T1, T2, T3, T4 and T5 respectively.</div>

​Development and Nutritional Evaluation of Foxtail Millet (Setaria italica) based Laddu

Effect of Sensory Properties, Shelf Life and Cost of Production on Black Gram (Vigna mungo) Flour Burfi

Development and Nutritional Evaluation of Foxtail Millet (Setaria italica) based Laddu