Formulation and characterisation of millet incorporated food products

Abstract

The present study was undertaken to formulate millet incorporated food newlineproducts to utilize the inherent health benefits of millet grains. The ingredients used in newlinethe present study along with finger, foxtail and proso millet were wheat, buckwheat, newlineBengal gram, green gram, soybean and red kidney bean. The physico-chemical newlineproperties of the raw materials used were analysed. The bulk density of the raw newlineingredients used in the present study ranged from 0.71 ± 0.02 to 0.83 ± 0.09 g/ml newlinerespectively, with no significant difference between them at pand#8804;0.05 level. The water newlineabsorption capacity, oil absorption capacity, foaming capacity and foam stability were newlinefound highest in soybean flour among the raw ingredients used. The moisture content of newlinethe selected raw ingredients was ranged from 7.24 ± 0.05 g/100g (soybean flour) to newline10.51 ± 0.04 g/100g (buckwheat flour). The protein content of the raw ingredients used newlinewas in the range of 7.45 ± 0.11 g/100g (finger millet flour) to 41.43 ± 0.10 g/100g newline(soybean flour). The crude fibre content was highest in red kidney bean flour (6.64 ± newline0.03 g/100g) and lowest in Bengal gram flour (2.11 ± 0.01 g/100g). The carbohydrate newlinecontent was found highest in wheat flour (70.88 ± 0.24 g/100g) followed by finger newlinemillet flour (68.23 ± 0.23 g/100g), buckwheat flour (66.72 ± 0.11g/100g) and proso newlinemillet flour (66.58 ± 0.45g/100g). Highest energy content was observed in soybean newlineflour (425.92 ± 0.63 kcal/100g) followed by Bengal gram flour (369.86 ± newline0.67kcal/100g), proso millet flour (352.86 ± 2.43 kcal/100g) and also whole wheat flour newline(345.86 ± 1.21 kcal/100g). The total dietary fibre was highest in Bengal gram flour newline(21.46 ± 0.20g/100g), followed by soybean flour (19.76 ± 0.18g/100g) and red kidney newlinebean flour (16.65 ± 0.13g/100g). The ingredients used for preparation of multigrain newlinemixes i.e., whole wheat flour, finger millet flour, foxtail millet flour, proso millet flour, newlinebuckwheat flour, Bengal gram flour, green gram flour, soybean flour and red kidney newlinebean flour were added in three different ...