International Journal of Agriculture Extension and Social Development

author(s)
Babhulgaonkar Mansi, P Janaki Srinath and Arrabothu Dharani

abstract
Vegetables are richest source of micronutrients and are crucial to a balanced diet. An attempt was made to incorporate vegetables and millets to popular traditional Telangana state snack “sakinalu” – a rice and sesame-based preparation, to increase the nutritional content. An attempt was made to incorporate sorghum flour at 20% and sesame seeds at 20%, 30%, 40% and 50% and fresh pastes of vegetable such as carrot, beetroot and tomato at 5%, 10% and 15%. Sakinalu made with 60% rice flour and 40% sesame seeds was selected as control for the incorporation of sorghum flour and vegetable pastes. Then millet and vegetable incorporated sakinalu was prepared by incorporating 20% of sorghum flour and vegetable pastes at the level of 5%, 10% and 15%. Whereas among vegetable paste incorporated sakinalu 10% carrot paste, 15% beetroot paste and 15% tomato paste incorporated sakinalu showed highest overall acceptability. Nutritional analysis showed that carrot incorporated sakinalu contains moisture (4.47%), ash (3.59%), protein (13.90%), fat (24.91%), crude fiber (6.15%), carbohydrates (53.11%), calcium (505.73 mg/100 g), iron (8.28 mg/100 g), and zinc (4.86 mg/100 g). Beetroot incorporated sakinalu contains moisture (4.38%), ash (3.48%), protein (14.08%), fat (24.66%) crude fiber (6.18%), carbohydrates (53.38%), calcium (504.06 mg/100 g), iron (8.49 mg/100 g), and zinc (4.83 mg/100 g). Whereas tomato incorporated sakinalu contains moisture (4.54%), ash (3.78%), protein (13.96%), fat (24.54%) crude fiber (6.11%), carbohydrates (53.16%), calcium (503.43 mg/100 g), iron (8.17 mg/100 g), and zinc (4.81 mg/100 g). The results showed that there was significant (p≤0.05) increase in proximate and mineral composition of millet and vegetable paste incorporated sakinalu as compared to control sakinalu.