International Journal of Agriculture Extension and Social Development

author(s)
Vinita Singh and Soobi Bano

abstract
Bajra (pearl millet) and Kodo millet are esteemed for their nutritional richness and cultural significance. Incorporating additional ingredients through value addition, such as pumpkin seeds, jaggery, dates, and amla powder, affects the overall nutritional profile and sensory attributes of pua. Five treatments of bajra and kodo millet pua were formulated and coded as T₀, T₁, T₂, T₃ and T₄. Treatment T₀ was considered a control treatment (no value addition). Value-added pua and control pua were analysed for their sensory characteristics. This study revealed that all value-added treatments of pua had better quality in terms of taste, texture, flavor, colour, and overall acceptability, scoring 8.4, 8, 8.1, 7.7, and 8.2, respectively, as compared to control products. Results indicated that the addition of jaggery, pumpkin seed, dates, and amla powder significantly enhanced the nutritional value of Bajra and Kodo Millet Pua, particularly in terms of crude protein (5.671 g), crude fiber (1.66 g), crude fat (30.01 g), vitamin C (17.99 mg), B-carotene (5.869ug), and total antioxidants (181.61 ug). Furthermore, sensory evaluation revealed positive perceptions regarding taste, aroma, texture, and overall acceptability of the value-added pua variants as compared to the control sample.