D. B. PURANIKNANDA KIRAN.S2023-12-142023-12-142021-08-01https://krishikosh.egranth.ac.in/handle/1/5810202988In the present investigation an attempt was made to develop Millet based functional milk bread. The finger millet flour was added to milk bread at various levels such as 10.0, 20.0 and 30.0 per cent and results revealed that 20.0 per cent level of addition was optimum. In the process of optimization of caseino phosphopeptides, various levels such as 1, 2 and 3 per cent were tried and 2 per cent was highly acceptable. In the process of optimization of Spirulina 1.0, 2.0 and 3.0 per cent was tried and 2 per cent was found preferable. The final optimized bread samples were stored at ambient temperature. The control sample when stored at ambient temperature showed a keeping quality of 7 days. Similarly the Millet based functional milk bread at ambient temperature was 7 days. Key words: finger millet flour, caseinophosphopeptides, milk bread, Spirulina.EnglishThesis