Development of Milk Based Malted Finger Millet (Ragi) Health Drink

Abstract

In India, finger millet (Eleusine coracana) is also referred to as ragi. Finger millet's digestibility, sensory appeal, and nutritional value are all enhanced by malting, which also significantly reduces the anti-nutrients. A powerful medium for the creation of ragi-based value-added goods is milk. This study's goals were to create a milk-based malted ragihealth drink and investigate how malting affects the drink's composition. For the creation of a milk-based malted ragi health drink, the amount of malted ragi flour (4%, 5%, and 6%) added to milk was optimized. 5% malted ragi flour in milk was determined to be the ideal amount to create health drinks based on the findings of the sensory test. When compared to the control (a health drink made with unmaltedragi flour), malting was shown to have a substantial (P<0.05) favorable impact on levels of protein, ash, crude fiber, and acidity. Additionally, compared to the control, the health drink's calcium, phosphorus, and vitamin C content rose as a result of malting.