Milk powder incorporation in the cereal-based Nepalese indigenous food <i>bhakka</i> and its quality assessment

Abstract This work aims to study the effect of milk powder incorporation on nutritional and sensory quality our traditional indigenous food, bhakka . Different samples were prepared replacing rice flour by at different ratios (2.5:97.5, 5:95, 7.5:92.5, 10:90). Bhakka from 100% was considered as control. Sensory-related results showed that 7.5% 92.5% can be mixed prepare an acceptable quality. The proximate analysis protein content 5.18% in 6.7% milk-powder-incorporated had a fat 1.51%, crude fibre 0.18%, 6.70%, total ash 0.44%, carbohydrate 62.3%, which higher than product help combating protein–energy malnutrition, adds new taste well value food.