Published Paper Details:

ABSTRACT Little millet, scientifically known as Panicum sumatrense and belonging to the Poaceae family, is particularly beneficial for diabetics due to its slow digestion compared to rice and wheat. Additionally, papad, a traditional savory food known by various names such as appalam or papadam, holds a significant place in Indian dietary practices. By keeping little millet, enormous health benefits, the present study was aims to use little millet for development of papad by partially replacement of rice flour (20%, 40%, 60%, 80%, and 100%) was explored. These concentrations were labeled as L1, L2, L3, L4, L5, and L6, respectively. These formulations were evaluated for sensory attributes by a panel of semi-trained panelists (n=30). It was found that papad incorporating 60% little millet showed similar acceptability compared to the control, while those with 80% and 100% replacement scored lower in overall acceptability. Therefore, the papad made with 60% replacement of little millet was selected for nutritional analysis, revealing higher levels of protein (), fiber (), calcium (), and iron () compared to the control. This improved nutritional profile positions the pseudo-cereal papad as superior to traditional rice papad.