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Finger millet (Eleusine corocana) is a staple cereal grain available in most parts of Africa and India but it is an underutilized and neglected product. It has a low-glycemic index with some nutraceutical advantages. This study aimed to determine the physicochemical characteristics of bread made from wheat and finger millet (FM) composite flours. W...
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... color of bread samples is given in Table 4 heating as well as probably due to partial modification of white color by substituted FM flour. Moreover, the high porosity crumb surface might have resulted in insufficient reflection of brightness which contributed to lower L* crumb values of composite bread. ...Similar publications
This study was aimed at investigating profitability of selected coarse cereals production in major producing states of India through analyzing cost, return and profitability of coarse cereals cultivation. Cost concepts and farm business income measures used for analysis the data ranging from 1980-81 to 2011-12. Net return of coarse cereals cultivat...
![Nutritional value of finger millet /100 gm [22].](profile/Touseef-Hussain/publication/360783635/figure/tbl3/AS:1158807610757120@1653292672043/Nutritional-value-of-finger-millet-100-gm-22_Q320.jpg)
Orphan crops are a diverse set of minor crops like tef, finger millet, yam, roots and tubers that tend to be regionally important but not traded around the world and receive no attention by research networks.They get less research attention and so, the breeding technology for orphan crops is lagging way behind modern technology.Orphan crops are inc...
The neglected crops have not been fully realized in their potential. They are well adapted to several weather conditions in different locations, in particular, drought and low nutrients. These plants have great potential to enhance food security and nutrition, climate change, preserve cultural heritage and improved income for the rural poor. They a...
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... The (h) positive value also stipulated that the optimized nutri-cereal mix did not deviate from the color. 45 The saturation index is a measure of the difference between hue and gray color. The value of the saturation index of the optimized nutri-cereal mix was found to be lower than that of the control. ...
Millets are currently employed in a variety of ways, including direct consumption and usage in the manufacture of certain cuisines or snacks. The present investigation was aimed at optimizing functionally enriched millet-based nutri-cereal mix comprising chicken and vegetable for a nutrition-deficient population. A total of 16 experiments were carried out by using optimal (custom) design model of mixture design with 60% major ingredients, including malted sorghum flour (20–30%), malted green gram flour (15–25%), and boiled chicken powder (5–15%). To make 100% of the total nutri-cereal mixture, other ingredients such as malted pearl millet (10%), finger millet flour (10%), beetroot powder (2.5%), pumpkin powder (7.5%), skimmed milk powder (9.5%), and stevia powder (0.5%) were added. Numerical optimization was done using Design Expert software, version 13. The optimized ratio was 30% malted sorghum flour, 15% malted green gram flour, and 15% chicken powder. The predicted values of responses 5.101%, 3.616%, 1.963%, 11.165%, 28.005%, 50.149%, 330.282 kcal, and 0.373 were in accordance with experimental values 6.426%, 3.455%, 1.714%, 11.432%, 29.12%, 47.853%, 323.318 kcal, and 0.385 for moisture, ash, fat, fiber, protein, carbohydrates, energy, and water activity, respectively, with a small error percentage. The results of mineral content, phenolic content, and amino acid profiling revealed that the optimized Nutri-cereal mix have higher amounts of these components. The results also suggested that the optimized Nutri-cereal mix of these malted millet flours can potentially enhance the nutritional deficiency as well as improve food and nutritional security.
... The hue angle of fortified cookies is higher than that of control cookies, indicating that fortified cookies have a more yellow character. The hue index's positive value also stipulates that the control and fortified cookies don't deviate from the color (Mudau et al., 2021). The saturation index is a measure of the difference between hue and gray color. ...
... The substitution of wheat flour with multi-millet flour decreased the quantity of protein and lessened the electrostatic repulsion on the oil droplet surface (Kaushal et al., 2012). The present study results were supported by Mudau et al. (2021) who observed a decrease in emulsion stability from 41.67% to 30.22% with increasing the proportion of finger millet flour in wheat flour that decreased the protein content in the composite flour. ...
Consumer desire for typical health‐promoting snacks is on the rise. Millet is thought to provide consumer health benefits and can be used in treating celiac disease and gastrointestinal problems. In this study, wheat flour (WF) was substituted with multi‐millet flour (MMF) at different levels (0%, 20%, 40%, 60%, 80% and 100%) in producing the multi‐millet biscuit. MMF was made by combining an equal proportion of barnyard, finger, kodo and pearl millet. The functional, physicochemical and sensorial properties of the biscuits were examined. The water holding and oil absorption capacity increased by increasing the proportion of MMF to WF. Biscuits made from MMF had significantly more fat, ash and fibre (P < 0.05) than the control (100% WF). In comparison to the control biscuit, the 100% MMF‐based biscuit had a higher total phenolic content (50.30 ± 1.64 mg of GAE/100 g) and antioxidant activity (13.85 ± 0.33 mg of GAE/100 g). There was also a decrease in L* and b* and an increase in a* on increasing proportion of MMF, indicating that the biscuit colour darkened significantly (P < 0.05). The sensory analysis indicated that biscuits with 40% MMF were most acceptable compared to the rest of the samples. This study provides reference in usage of MMF for producing nutritional multi‐millet‐based biscuit.
... Biscuits are popular due to their ready-to-consume nature, inexpensive, different savor and instant energy supply potential needed for activity which is more important [4]. Biscuit is a necessary and frequently consumed staple cereal-based meal universally [5]. Biscuits made from only cereals are very low in protein quality and other macronutrients but contain high level of carbohydrates, with a relatively high glycemic index, which can predispose one to obesity, diabetes and biliary-tract cancer [5]. ...
... Biscuit is a necessary and frequently consumed staple cereal-based meal universally [5]. Biscuits made from only cereals are very low in protein quality and other macronutrients but contain high level of carbohydrates, with a relatively high glycemic index, which can predispose one to obesity, diabetes and biliary-tract cancer [5]. ...
... The residue (which contains crude fiber and ash) that was insoluble after the washings with different solvents was dried at 105 • C in an oven (Blast Air Oven, DHG-9240A, China) and weighed (W 2 ). The dried residue was finally incinerated at 550 • C for a duration of 3 h (W 3 ) in a muffle furnace (Nabertherm, D-6072 Dreieich, Germany) and the calculation for the percentage crude fiber was done using equation (5). ...
This study investigated the amino acid, physicochemical and sensory qualities of biscuit made from composite flours of wheat and velvet bean. The incorporation of velvet bean flour significantly increased (p < 0.05) the moisture (1.68-3.09%), ash (0.80-1.80%), crude fibre (1.05-1.40%), protein (6.23-8.10%) and fat (21.17-22.29%) while the carbohydrate content of the biscuits decreased significantly (68.74-63.60%). There were significant differences (p < 0.05) in weight, height and thickness of samples except for break strength. Methionine and lysine decreased significantly (p < 0.05) with the increasing substitution of the velvet bean flour. The biscuit samples containing 95:5 wheat-velvet bean seed flour (TAW) had the highest amino acid content for methionine (4.68 mg/100 g) and lysine (6.69 mg/100 g). The sensory evaluation showed that incorporation of velvet bean flour significantly decreased the sensory quality of the biscuit. Apart from the biscuit with 100% wheat (MAW), the biscuit containing 95:5; wheat: velvet bean flour (TAW) was the most liked with a score of 8.00. This study has shown that velvet bean flour incorporation in wheat flour can improve the nutritional quality of biscuits but negatively affect the sensory attributes. This research indicates that up to 25% inclusion of velvet bean is possible in producing biscuits with comparable sensory qualities to regular biscuits made with 100% wheat.
... of Lagnika et al. [25], Nasir et al. [22], Mudau et al. [26] and Alabi et al. [24] who observed similar trends for weight and volume of bread samples made from composite wheat-cassava flour blends, wheat-amaranth flour bends, wheat-finger millet flour blends and wheat-fermented finger millet flour blends respectively. The densities of the bread samples were not significantly (P<0.05) ...
There is proliferation of strategic researches on increasing partial or total replacement of wheat flour in bread-making due to the spiking prices of wheat, globally. Bread samples A (control), B, C, D, E, F, G and H, made from flour blends of wheat flour and arrowroot starch in the percentage ratios of 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, 40:60 and 0:100 respectively were evaluated for their baking potentials to replace the conventional 100% wheat flour bread. Further studies were done on bread sample D (bread sample of comparable baking properties with 100% wheat flour bread), to determine its mineral composition, anti-nutrient composition, and storage stability. Samples B-H, had higher weights (625-745 g) and densities (0.222-0.6183 g/cm 3) than control sample; Samples B-D did not significantly (P<0.05) differ in height with control sample and the same was with samples C and D in terms of bread volume. Samples BE and H were significantly (P<0.05) better in appearance, taste, flavor; while samples B-D and H had better texture and overall acceptability. Sample D was significantly (P<0.05) higher in Zn, Na, K, Ca, Mg, P and oxalates; but lower in Cu, Fe, HCN and tannins. Sample D exhibited good storage stability and even better keeping quality than control (sample A) within 6 days.The results of this investigative study revealed that bread sample D was as good as bread sample A, or even better, and thus could serve as an alternative to 100% wheat flour bread.
... The SC accounts for the amply higher nutrients in wholemeal flour. The protein of FM is said to be easily digestible, hence its common use as raw material for infant weaning foods [27]. The FMSC contains more proteins (12-13.6%) ...
... On the other hand, insoluble AX (primarily made up of arabinose and xylose) was extracted from FMSC using saturated barium hydroxide and 1M potassium hydroxide. The AX had average molecular weights ranging from 40 to 1028 kDa [27,32]. According to recent research, a nutraceutical made from AX extracted from finger millet may alleviate obesity from a high-fat diet [34]. ...
Finger millet (FM) is one of the little millets grown in Asia and Africa. Although still classified as an “orphan crop”, there is an increasing interest in the research of FM seed coat (FMSC), also known as bran. It houses 90% of the seed’s polyphenols and dietary fibre. The calcium and phosphorus content of FMSC is about 6- to 25-fold that of other cereals. FMSC is specifically beneficial for its polyphenols, arabinoxylans, phytates, and flavonoids content. Evidence of the hypoglycaemic, nephroprotective, hypocholesterolemic, and anti-cataractogenic effects of FMSC has been substantiated, thereby supporting the health claims and validating its nutraceutical potential for diabetics. This article discusses FMSC extraction and nutritional properties, focusing on arabinoxylan and polyphenols, their potential health benefits, and their application in food formulations. Although there is a dearth of information on using FMSC in food formulation, this review will be a data repository for further studies on FMSC.
... When making sponge cake using olive leaf, the same results were seen (Ataei & Hojjatoleslamy, 2017). The positive value of H indicates that the product does not deviate from the color (Mudau et al., 2021). ...
This investigation was focused on fortification of bun with optimized ratio of C. album, ashwagandha, flex seeds and giloy. Total five formulations were prepared along with control i.e. Bb1, Bb2, Bb3, Bb4 and CRWFB. The result of sensory evaluation revealed that C. album, ashwagandha, flex seeds and giloy fortified bun Bb4 with 50% of C. album paste received the highest OA and was followed by Bb1with 20% C. album paste without any aftertaste while control i.e. CRWFB lacked in flavor, taste, and sponginess as well as scored lowest in overall acceptability. The fortified buns have higher ash content, protein content, carbohydrate content in copmre to control while having lower water activity. The fortified buns have higher TPC and energy in compare to control except Bb1. The results showed that the use of C. album, ashwagandha, flex seeds and giloy had a positive influence on the physicochemical, nutritional and sensory characteristics of fortified buns.
... Also, the water content of bread taken from the oven is generally higher than that of bread sold in the bakery's warehouse [15]. The water content observed in this study is much lower than that obtained by Mudau et al. [16] on breads. The low water content of our samples could be explained by a long baking time and high baking temperature. ...
... The average ash contents of our different breads are presented with only one sample that differs significantly from the others. The ash content obtained in this study (1.44% to 2.58%) is higher than that observed by Mudau et al. [16] on breads based on wheat on the one hand and on composite flours of wheat and millet on the other hand. ...
The physical measurements, proximate composition and sensory characteristics of bread are likely to vary from one bakery to another. The present study aims to determine some physico-chemical parameters and to evaluate the sensory quality of bread produced in bakeries in the city of N'Djamena. A total of twenty-one samples are collected from seven bakeries in N'Djamena. Physical measurements as well as physico-chemical and sensory analysis of these samples are carried out in the laboratory using standard methods. The means of the physico-chemical parameters of the breads from the different studied bakeries show significant differences (p > 0.05). The analysis of the sensory characteristics shows a significant difference between the means of the studied parameters, with the exception of taste. Indeed, our results show that the average moisture content of the samples, depending on the bakery, varies from 20.07% to 26.91% and the ash content varies from 1.44% to 2.58%. The protein and lipid content vary from 8.58% to 10% and from 0.83% to 1.80% respectively. The three Hybah bakeries had the highest scores for bread color, texture and overall acceptability compared to that from the other four bakeries. Nevertheless, the application of good hygienic and manufacturing practices must be rigorously followed to ensure consumers health.
... The water absorption capacity (WAC) and the oil absorption capacity (OAC) of FM flours were measured as per the method described by Mudau et al. [36]. About 1 g of flour sample was weighed in a weighing boat, transferred into a weighed centrifuge tube, and combined with 10 mL of water/sunflower oil. ...
Finger millet is a cereal grain which is superior to wheat and rice in terms of dietary fibre, minerals, and micronutrients. Fermentation is one of the oldest methods of food processing, and it has been used to ferment cereal grains such as finger millet (FM) for centuries. The aim of this study was to investigate the impact of spontaneous fermentation (SF) on mineral content, functional, thermo-pasting, and microstructural properties of light- and dark-brown FM flours. Spontaneous fermentation exhibited a significant increase in the macro-minerals and micro-minerals of FM flours. In terms of functional properties, SF decreased the packed bulk density and swelling capacity, and it increased the water/oil absorption capacity of both FM flours. Spontaneous fermentation had no effect on the cold paste viscosity of FM flours. However, significant decreases from 421.61 to 265.33 cP and 320.67 to 253.67 cP were observed in the cooked paste viscosity of light- and dark-brown FM flours, respectively. Moreover, SF induced alterations in the thermal properties of FM flours as increments in gelatinisation temperatures and gelatinisation enthalpy were observed. The results of pasting properties exhibited the low peak viscosities (1709.67 and 2695.67 cP), through viscosities (1349.67 and 2480.33 cP), and final viscosities (1616.33 and 2754.67 cP), along with high breakdown viscosities (360.00 and 215.33 cP) and setback viscosity (349.33 and 274.33 cP), of spontaneously fermented FM flours. Scanning electron microscopy showed that SF influenced changes in the microstructural properties of FM flours. The changes induced by SF in FM flours suggest that flours can be used in the food industry to produce weaning foods, jelly foods, and gluten-free products that are rich in minerals.
... Bread is a cereal-based staple meal that is a good source of micronutrients, fibre, and protein (1). It is high in carbohydrates but low in protein and other micronutrients (2). It is enjoyed by both young and old in Nigeria as part of the diet and even as a snack. ...
... Bread consumption is increasing in many countries, particularly in Sub-Saharan Africa, as a result of urbanization, but matching bread supply and demand to consumers' eating habits is difficult. As customer demand for high-quality, health-conscious bakery products grows, the baking industry faces the challenge of developing bread with improved nutritional, physicochemical, and sensory properties (2). ...
Background: Bread is one of the most popular bakery products whose consumption is increasing in many countries, including Nigeria, as a result of urbanization. This can be leveraged to develop bread with improved nutritional and health benefits. Objective: The study aimed to produce and analyze the nutritional and sensory qualities of bread made from wheat flour and beetroot powder. Materials and Methods: The research design was experimental. Samples were analyzed chemically according to the Association of Official Analytical Chemists (AOAC) methods. All analyses were carried out in Triplicate. Data were analyzed using IBM SPSS statistics version 20 while ANOVA was used to compare different variables together. Results: The results showed significant differences (p < 0.05) in the proximate, mineral, and antioxidant content of the bread samples. However, there was no significant difference (p < 0.05) in the sensory attributes of the bread samples. Moisture content was lowest while crude fibre was highest in sample B. Sample A had the highest moisture (30.34 ± 0.12%) and carbohydrate content (49.00 ± 0.18%). The highest amount of crude protein (10.59 ± 0.04%), crude fibre (1.08 ± 0.04%), and total ash (2.39 ± 0.02%) was found in Sample D. Zinc, iron, β-Carotene, and lycopene (mg/100 g) were highest in sample A while sample D had the highest vitamin C content. Sample C had the most preferred colour (6.87 ± 1.63) and aroma (6.33 ± 1.61) but the least preferred taste (5.77 ± 1.61). Sample A had the most preferred texture (6.60 ± 1.52), taste (6.07 ± 1.36), and overall acceptability (6.57 ± 1.17). Conclusion: Bread produced from whole wheat flour and beetroot powder has improved nutritional value and can be consumed by healthy individuals and people requiring high fibre diets to maintain good nutritional status.
