Abstract:This research work was conducted in the laboratory of College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani to evaluate effect of addition of various proportion finger millet on chemical, sensory and microbial properties of sorghum papad. Papads were prepared from Parbhani moti sorghum variety by incorporating finger millet flour. Finger millet flour was added to sorghum flour as 10, 20, 30, 40, and 50% with other ingredients. Sorghum-finger millet papad was analyzed for proximate c… Show more
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