~ 2443 ~ Journal of Pharmacognosy and Phytochemistry 2019; 8(3): 2443-2445 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2019; 8(3): 2443-2445 Received: 17-03-2019 Accepted: 18-04-2019 Jelang Jelku D Sangma Post Graduate & Research Centre, Department of Foods & Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad, Telangana, India Jessie Suneetha W Post Graduate & Research Centre, Department of Foods & Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad, Telangana, India B Anila Kumari Post Graduate & Research Centre, Department of Foods & Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad, Telangana, India KB Suneetha Devi Agricultural College, Professor Jayashankar Telangana State Agricultural University, Polasa, Jagtial, Telangana, India Correspondence Jessie Suneetha W Post Graduate & Research Centre, Department of Foods & Nutrition, Professor Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad, Telangana, India Organoleptic quality of foxtail millet based malt mix Jelang Jelku D Sangma, Jessie Suneetha W, B Anila Kumari and KB Suneetha Devi Abstract Malt mix prepared using germinated malted foxtail millet, roasted Bengal gram and milk powder were added with jaggery or honey and sensory evaluation carried out by 15 semi-trained panellists. It was found that the sensory parameters of malt mix with jaggery consisting of one part foxtail millet plus two parts roasted Bengal gram dal and with honey two parts foxtail millet and one part roasted Bengal gram dal was most accepted. The more the foxtail millet in the malt mix the better were the sensory attributes. Addition of sweeteners like jaggery and honey instead of table sugar are more beneficial as jaggery is a rich source of minerals and honey is considered a magical food as per Ayurveda. The combination of foxtail millet with jaggery and honey showed nutritional benefits as these are rich sources of fibre, antioxidants and minerals. Keywords: Malt mix, germinated foxtail millet, energy dense supplementary food, old age people Introduction Foxtail millet (Setaria italic (L.) P. Beauvois) is one of the oldest cultivated crops in the world and is a native of China. The annual production of foxtail millet was estimated to be five million tons with China being the main producer (3.7 million tons) (Lin, 2005) [8] . It is mainly grown on poor or marginal soils in Southern Europe and in temperate, subtropical and tropical Asia. It requires more water in later stages of the crop growth but cannot tolerate water logging (Jijau, 1989) [6] . Dhananivetha and Gowthami (2014) [3] suggested that millets can enhance active components with nutraceutical properties when incorporated in diets as well as get maximum level of nutrient bioavailability. The changing food habits necessitates to include sprouted grain products to natural diet to these obtain active nutrients. Pre-treatment like shallow pan roasting reduced the nutrients like protein and phytochemicals whereas there was an effective improvement in the dietary fibre content and resistant starch which delay the gastric emptying and slows down the digestion. Roasting increased the minerals like iron from 2.92 to 3.1 mg/100g, calcium from 41 to 42 mg/100g and phosphorus from 280.1 to 281.7 mg/100g (Doddamani and Yenagi, 2018) [4, 5] . The processing of foxtail millets using roasting, cooking, drying and steaming decreased the cooking time from 11.66 to 5.33 minutes and percent solubility from 6.72 to 2.08%. The cooked weight increased from 28.66 to 37.33g, cooked volume from 23.66 to 32.33ml and swelling power from 5.60 to 6.77 g/g and decreased the visual appearance of grains. Hence, simple processing effectively reduced cooking time and improved the cooking quality without affecting the organoleptic properties (Doddamani and Yenagi, 2018) [4, 5] . Laxmi et al. (2015) [7] showed that mix of foxtail millet, wheat and chickpea steeped for 12 hours, germinated for 48 hours, dried and floured mixed in proportions of 40:30:30 contained high amount of proteins and carbohydrates. The maximum value found in this composite foxtail millet flour was protein of 11.16% and carbohydrates of 58.64%. Malleshi et al. (1986) [9] studied the effect of malting on minor millets like foxtail and prosco millets. These malts showed higher α amylase activity and lower hot paste viscosity than raw flours including the low gastric emptying time. Jaggery is rich in minerals like calcium (40-100 mg), magnesium (70-90 mg), potassium (20- 90 mg), sodium (19-30mg), iron (10-13mg), manganese (0.2-0.5 mg), zinc (0.2-0.4 mg), copper (0.1-0.9 mg) and chlorine (5.3 mg) per 100g. It is also rich in vitamins like vitamin A (3.8 mg), vitamin B5 (0.01 mg), vitamin B6 (0.01 mg), vitamin C (7.00 mg), vitamin D (2- 6.50 mg), vitamin E (111.30 mg) and also protein (280 mg) per 100g. It is easy to digest and dissolved, unique taste, treats throat and lung infections, balances the deficiency of sugar, sulphur less organic compound, used in animal feed, distillery and medicine manufacturing