International Journal of Agriculture Extension and Social Development

author(s)
K Navya, Jessie Suneetha W, B Anila Kumari and P Reddy Priya

abstract
Global interest is growing in the development of new food products with excellent nutritional quality and utility. The value addition to groundnuts and millets promotes their production, marketing and offers good opportunities to farmers for better income generation. One such affordable and efficient processing method is germination which can enhance nutritional composition and have useful qualities for a variety of food applications. In the present investigation, germinated groundnut and little millet laddu was developed with the most organoleptically acceptable formulation being 63.50 g of germinated groundnut, 31.50 g of germinated little millets and 5.0 g of milk powder. With a high protein content in both quantity and quality, the developed laddu provided nutritious and energy-dense supplement to undernourished person's regular diet. The results of supplementation study to 30 underweight farm women for two months with the developed laddu showed increase in weight from 36.67±3.63 to 39.23±3.73 Kg and BMI from 17.36±0.23 to 18.62±0.34.