Germination is an effective process to improve sensory properties, nutrients and can decrease the anti-nutrient contents of the seeds. Buckwheat is rich in fibre, phenolic compounds and protein of balanced aminoacid composition. The aim of the present work was to evaluate the suitability of germinated buckwheat milk for development of traditional recipe . payasam. Three types of formulations were prepared with germinated buckwheat milk ranged from 25, 50 and 75%. These products were evaluated for sensory attributes. Payasam prepared with 100% milk was served as control. Evaluation resulted that addition of 25% of germinated buckwheat milk was more acceptable.
