Utilization of Finger Millet in the Preparation of Papad

A popular wafer like product, papad was prepared by substituting 50% of mixture of black gram dhal flour and sago flour with finger millet (Eleusine coracana) flour and compared with black gram (Phaseolus mungo) dhal papad for sensory attributes, dough characteristics, rolling properties and nutritional quality. Finger millet flour had higher sensory SCOre of 4.7 on a five point Hedonic scale. Finger millet papad was rich in Ca (102 mg% in roasted and 109 mg% in fried) compared to black gram dhal papad (82 mg% in roasted and 99.6 mg% in fried). Substitution of finger millet did not affect the quality characteristics of the papad.