Millet flour as a potential ingredient in fish sausage for health and sustainability
K. Elavarasan, M. Malini, George Ninan, C. N. Ravishankar, B. R. Dayakar
Abstract
A sustainable food product, ‘Fish-millet sausage’, suitable for nutritional intervention programs to achieve SDG-2 was developed using 9 varieties of millet. Millet-added sausages had better textural and sensory acceptability.
Topics & Concepts
FoxtailSorghumPearlIngredientFinger milletAgronomyFish <Actinopterygii>BiologyFood scienceFisheryGeographyArchaeologyGABA and Rice ResearchMeat and Animal Product QualityBiochemical effects in animals