Mathris was prepared by substituting semolina with bajra flour. The different samples prepared were Type A, Type B, Type C, Type D and Type E in the ratios of (semolina:bajra flour) 100, 75:25, 50:50, 25:75, 100 respectively. Mathris was sensory evaluated using nine point hedonic scale. Results showed that mathri (Type B) was highly acceptable as scored (7.9±0.07) whereas mathri (Type E) was least acceptable as scored (7.1±0.09) on the other hand all types of mathri found under the category of ‘liked moderately’ . Most acceptable mathri (Type B) was further analysed for proximate and mineral content along with standard mathri (Type A). Result showed that mathri (Type B) has more protein (11.5±0.6 g), fat (18.9±0.1 g), fibre (1.4±0.3 g), moisture (5.9±0.5 %), ash (1.9±0.2 %), calcium (24.2±0.1 mg) and iron (3.3±0.4 mg) than standard (Type A). Thus replacement of traditional food like semolina with bajra flour for preparing mathri is feasible and beneficial too and also were very well accepted.
