Published Paper Details:

Finger millet is one of the most oldest millet in India and belongs to a period of thousand years in the past. Amongst all the cereals and millet that is available today, finger millet holds the highest content of Calcium, Potassium, high dietary fiber, mineral, sulfur and amino acids, as compared to white rice which is the main staple food of India. Millet contains calcium 344mg and potassium 224mg per 100gms. As chakli being a traditional savory food product, it is recognized to be low in protein and mineral and because of frying the fat content also gets increased. As a result we produced a chakli which was fat fried (traditional method) and also in oven which was a baked product. Multiple samples of chakli were prepared using the two base ingredients that was ragi flour and Bengal gram flour. After preparation of this two chakli samples it was observed that the fat content differed in the fat fried and oven baked sample. The oil intake of the chakli was reduced and the protein content was increased in the baked version of the chakli. Ragi flour can be incorporated to Bengal gram flour to formulate Calcium, iron, protein rich chakli. The main objective of this research is to prepare nutrition rich chakli using ragi. Calcium deficiency leads to bone and teeth disorders, iron deficiency, which can be overcome by introducing finger millet(ragi) in daily diet.