A Chhavi1, S Sarita. 1. Home Science Department, DSB Campus, Kumoun University, Nainital -263001, Uttarakhand, India. chhavi_arya@hotmail.com
Abstract
INTRODUCTION: This study was undertaken with the objectives of formulating composite bread by utilising finger millet flour and foxtail millet flour and further to evaluate these breads for sensory, nutritional qualities, and glycemic response. METHODS: Two genotypes of finger millet VL-146 and PRM-601 and one local cultivar of foxtail millet were studied. The finger millet flour (FMF) and foxtail millet flour (FTF) were individually blended in various proportions (30 to 60%) into refined wheat flour (RWF). These blends were then used in the preparation of composite breads. The refined wheat flour bread (RWF) served as the control. One bread from each millet flour blend was selected finally for further investigation on the basis of sensory scores. RESULTS: As the 30% millet flour substitution was most preferred among the three millet samples, it was selected for further evaluation. Nutrient composition of the selected breads showed that composite bread formulated using FTF showed significantly higher crude protein, crude fat, total ash, phosphorus and insoluble dietary fibre. The composite bread formulated using FMF contained significantly higher calcium, soluble dietary fibre, tannin and phytic acid. However, the control (RWF) bread contained significantly higher carbohydrate, physiological energy and starch. The lowest value for glycemic index among the breads was observed for bread containing FMF from genotype VL- 146 (41.43), followed by bread containing FMF from the genotype PRM- 601 (43.10), bread containing FTF (49.53) and control bread (67.82). CONCLUSION: Millet flour incorporated breads had low glycemic indices and were acceptable and nutritious.
INTRODUCTION: This study was undertaken with the objectives of formulating composite bread by utilising finger millet flour and foxtail millet flour and further to evaluate these breads for sensory, nutritional qualities, and glycemic response. METHODS: Two genotypes of finger millet VL-146 and PRM-601 and one local cultivar of foxtail millet were studied. The finger millet flour (FMF) and foxtail millet flour (FTF) were individually blended in various proportions (30 to 60%) into refined wheat flour (RWF). These blends were then used in the preparation of composite breads. The refined wheat flour bread (RWF) served as the control. One bread from each millet flour blend was selected finally for further investigation on the basis of sensory scores. RESULTS: As the 30% millet flour substitution was most preferred among the three millet samples, it was selected for further evaluation. Nutrient composition of the selected breads showed that composite bread formulated using FTF showed significantly higher crude protein, crude fat, total ash, phosphorus and insoluble dietary fibre. The composite bread formulated using FMF contained significantly higher calcium, soluble dietary fibre, tannin and phytic acid. However, the control (RWF) bread contained significantly higher carbohydrate, physiological energy and starch. The lowest value for glycemic index among the breads was observed for bread containing FMF from genotype VL- 146 (41.43), followed by bread containing FMF from the genotype PRM- 601 (43.10), bread containing FTF (49.53) and control bread (67.82). CONCLUSION:Millet flour incorporated breads had low glycemic indices and were acceptable and nutritious.