Table 1.

Value- added products developed using foxtail millet.

Ingredients	Traditional cereal- based products	Foxtail millet- based products	Procedure
Rusk			All the dry ingredients were sieved together and mixed with milk and baked at 180°C for 30 min to make a cake. Cake was cooled and sliced, then again baked at 130°C for 10 min to make rusk.
Refined wheat flour	200 gram	–
Foxtail millet flour	–	200 gram
Sugar	80 gram	80 gram
Milk powder	50 gram	50 gram
Baking powder	1 tsp	1 tsp
Baking soda	1/2 tsp	1/2 tsp
Milk	250 ml	250 ml
			In a pan washed rice/ millet was added to milk and boiled on a very slow flame for atleast 1 h. Sugar was added and kheer was cooked for another 10 min. Cardamom powder added toward the end and kheer was garnished with dry fruits (28).
Kheer
Rice	100 gram	–
Foxtail millet	–	100 gram
Sugar	75 gram	75 gram
Milk	1 liter	1 liter
Cardamom powder	1/8 tsp	1/8 tsp
Dry fruits	For garnishing	For garnishing
			Millet flour/ whole wheat flour was roasted in ghee till aromatic. Dry roasted flaxseed powder was mixed with shakkar and added to the roasted flour after switching off the flame. Pinni was prepared from the hot mixture (29).
Pinni
Whole wheat flour	100 gram	–
Foxtail millet flour	–	100 gram
Roasted and powdered Flaxseeds	100 gram	100 gram
Shakkar	100 gram	100 gram
Desi ghee	100 gram	100 gram
			The grains were roasted on a very low flame for 50–60 min or till the grains turned aromatic. The grains were cooled and ground into a fine powder. For making drink, 2 tsp. of this sattu powder was added to 250 ml water. Flavors like mint leaves, lemon, shakker and salt can also be added to drink (30).
Sattu
Barley grains	100 gram	–
Foxtail millet grains	–	100 gram
			All the vegetables were sauteed in oil. Spices were added when vegetables were half done. Soaked millet (soaked for 2 h) or wheat dalia (without soaking) was added along with 200 ml of water. Dalia was pressure cooked till tender (31).
Vegetable Dalia
Broken wheat	100 gram	–
Foxtail millet	–	100 gram
Onion	15gram	15gram
Carrot	15gram	15gram
Peas	15gram	15gram
Cauliflower	15gram	15gram
Green chilies	2 in no.	2 in no.
Salt	1 tsp	1 tsp
Red chili powder	1/4 tsp	1/4 tsp
Dhania powder	1/2 tsp	1/2 tsp
Oil	2 tsp	2 tsp
			Butter and sugar were creamed and all the sieved dry ingredients were added to the creamed mixture. The mixture was formed into a dough and refrigerated for 15 min. The dough was shaped into cookies and baked in a preheated oven at 190°C for 10–12 min or till the edges turn brown. Cookies were cooled completely before serving (32).
Cookies
Refined wheat flour	150 gram	–
Foxtail millet flour	–	150 gram
Butter	100 gram	100 gram
Powdered sugar	100 gram	100 gram
Baking powder	1 tsp	1 tsp
Baking soda	1/4 tsp	1/4 tsp
Cardamom powder	1/8 tsp	1/8 tsp
Milk	20 ml	20 ml
			All the ingredients were combined and a batter of thick consistency was prepared. Round papad were made with the help of a spatula on a pre greased plate. The papad were steamed for 10 min and dried in sun for 2 days or in a hot air oven at 100°C for 45 min. For serving, prepared papad, it can be fried as well as roasted in a microwave (33).
Papad
Rice flour	100 gram	–
Foxtail millet flour	–	100 gram
Salt	1 tsp	1 tsp
Black pepper	1/2 tsp	1/2 tsp
Chili flakes	1/2 tsp	1/2 tsp
Water	As required for achieving consistency	As required for achieving consistency
Bar	There was no control for millet bar as there is no traditional recipe available.		The millet seeds, peanuts and flaxseeds were roasted separately. Once cooled the seeds were coarsely ground. He seeds and honey were mixed together. The mixture was set in pre greased molds of size 12X3X2 cm. The bars were refrigerated for setting (33).
Foxtail millet		60 gram
Peanuts		12.5 gram
Flaxseed		12.5 gram
Honey		15 gram