Optimisation of multigrain seera from sorghum, green gram and finger millet: effect of ingredients on functional, structural and thermal properties.

Unlabelled: Seera, is a traditional Indian fermented food, has high carbohydrate and reducing sugar content, however, lacks functional components like antioxidant properties. The present study aims to optimize and evaluate the multigrain seera with added values. The optimization of seera was made using mixture design, with green gram (X, 15-30%), sorghum (X, 15-25%) and finger millet (X 5-10%) as independent variables.