Formulation and evaluation of mathri developed with partial replacement of wheat flour with brown top millet flour (Brachiaria ramosa)

Brown top millet () is one of the nutri-cereals. It rich in nutrients such as fibre, calcium, potassium, manganese, and zinc. considered a low glycaemic food. Mathri, also known mathiya, ready-to-eat snack served with hot beverages. In this study, Mathri was prepared brown flour, wheat salt, ajwain, oil, water six different variations (0%, 20%, 40%, 60%, 80%, 100%) labelled WHF1, BTM2, BTM3, BTM4, BTM5, BTM6, respectively. This product evaluated for its sensory attributes by using 20 semi-trained panellists. observed that 40% variation had high acceptability, while 100% lower acceptability compared to standard other variations. Therefore, flour used further estimation nutritional components. found be protein, fat, energy, calcium when control.