Studies on efect of multigrain use in the preparation of Litti/ Baati: A traditional food of Northern part of India (UP, Jharkhand and Bihar)

Present studies were carried out to fnd the efect
of diferent multigrain viz., fnger millet, foxtail millet and
little millet on litti. The multigrain powder was blended in
whole wheat four. Litti composite four was studied for
nutritional, rheological, gluten, sedimentation value, fall�ing number and compared with regular wheat four. Flax�seed and soybean were blended with barley, besan, spices
for inner composite stufng and samples were evaluated for
proximate analysis. Shelf life studies of litti were assessed
for 1 month at room temperature 25±2℃ and freezer at 4℃.
This research work explores with the aim to have benefts
of multifunctional ingredients for the improvement of litti
to have a healthy product; and increase the popularity of litti
all over India to make it a commercially important product
because of the incorporated multifunctional ingredients. The
RDA calorie for human can be met with 4–5 litti per day.