JAMUNA K.V.LATHA RANI R.2023-05-092023-05-092023-02-24Th-13612https://krishikosh.egranth.ac.in/handle/1/5810197181Standardization of finger millet and wheat based composite flour mix and herbal mixe were carried out along with sensory evaluation. Best accepted composite mix and herbal mix were used to develop Herbal enriched finger millet (HFCF)/wheat composite mix (HWCF). Further mixes were analyzed for nutrient composition, minerals, In vitro antioxidant activity, total phenols, flavonoids, In vitro protein digestibility, bio accessibility of calcium, iron and zinc. Shelf life and consumer acceptability of the developed products as well as feeding trials to premenopausal womenfor three months were done. Results revealed that finger millet/wheat (50 %) in combination with 50 % of other ingredients was accepted. Among the different combination of herbal mix, HMT3- kashaya was highly accepted. The treatment-3 viz., HFCF3 and HWCF3 were best accepted. HWCF3 had good nutrient composition including moisture (12.79 g), protein (16.45 g), fat (7.66 g), ash (3.57g), crude fiber (3.36 g), carbohydrates (56.13 g g) and energy (360 Kcal) per 100g . Minerals viz., calcium, magnesium, sodium, potassium, zinc were 270, 153, 16.44, 474, 3.43 mg/100 g respectively were seen in HFCT3 mix. Polyphenol and flavonoids were found to be higher in HWCF (153 mg GAE/100 g) and (191.06 mg RE/100 g) respectively. In vitro bio accessibility of calcium observed more in HFCF (34.84 mg/l). Developed bar and laddu can be kept for 2 months in HDPE pouches. Intervention study revealed that consumption of developed mix imporved health status of premenupausal women. Thus the developed HFCF and HWCF had good nutrient composition, minerals and antioxidant activity that can be used in daily life to improve health status.EnglishThesis