Food is a most essential surviving tool fulfilling the basic requirement of hunger and also preserves essential nutrients for good health. Market is flooded with variety of Ready to eat products which are calorie dense foods as well as poor nutrient source. Malting process awakens/activates the enzymes, resulting in the conversion of starch to fermentable sugars, partial hydrolysis of proteins other macromolecules hereby increasing the bioavailability of nutrients. In the present study, finger milletgrains were malted by providing favorable time and temperature and were analyzed for proximate and chemical composition. The raw materials traditionally referred to as essential in murukkus manufacturing, i.e. rice flour, and was targeted for reduction by replacing finger millet malt to obtain murukkus. Murukkus were tried in both forms (fried/baked), thus standardized for two variations i.e. 40 % and 60 %. The mean scores for control and experimental variations for murukkus were analyzed statistically at 5 % significance level. Sensory evaluation and consumers preference data reveals that murukkus (fried) with 60 % and murukkus (baked) with 40 % of finger millet malt incorporation respectively, were most acceptable and preferred products.
