Kawatra, AshaMamta2017-06-032017-06-032015http://krishikosh.egranth.ac.in/handle/1/5810014644The present investigation was carried out to study the nutrient composition of selected pearl millet varieties (HHB-223 and HHB-67 improved); to develop pearl millet based convenience food products and evaluate the products for organoleptic acceptability, nutrient composition and shelf life. Various convenience foods developed were instant mixes (idli mix, upma mix and dhokla mix) traditional foods (halwa, laddoo, kheer, khichri and paushtik atta mixes), popped products (popped mixture) and extruded products (puffs, crispies and instant noodles) Nutritional composition of the selected varieties indicated that HHB-67 improved variety contained 12.54, 5.43, 2.68 per cent of crude protein, crude fat and ash, respectively. Calcium, iron and zinc content of HHB-67 improved was 54.07, 9.35 and 4.28 mg/ 100 g , respectively. In vitro starch and protein digestibilities of HHB-67 improved variety were higher than that of HHB-223. Data revealed that all the developed convenience food products were organoleptically acceptable. Nutritional evaluation of the acceptable developed convenience food products showed that all the products were nutritionally good. In pearl millet incorporated convenience food mixes contained crude protein,crude fat and crude fibre ranged from 11.23 to 22.98, 2.98 to 21.36 and 0.72 to 5.13 per cent, respectively. Calcium, iron and zinc ranged from 25.94 to 959.38, 0.68 to 10.15 and 0.31 to 5.45 mg/ 100g, respectively in pearl millet incorporated convenience mixes. In vitro protein digestibility of pearl millet incorporated convenience food mixes ranged from 57.80 to 62.87 per cent. In vitro starch digestability in pearl millet based convenience foods ranged from 33.76 to 50.09 mg maltose/g. Total dietary fibre ranged from 8.22 to 16.19 per cent, respectively in pearl millet blended mixes. Pearl millet based convenience food mixes were nutritionally superior than their respective controls mixes in terms of dietary fibre and mineral content. Shelf life study indicated that products could be stored well and were acceptable upto 90 days. Convenience foods have become popular and such food based upon pearl millet may emerge as promising products in the market.enmillets, biological phenomena, storage, starch, sugar, processed plant products, proteins, acidity, instantizing, reducing sugarsThesis