Development and Sensory Evaluation of Ragi-Wheat Composite Cake

Abstract

Ragi (Eleusine coracana) is most popular and major finger millet in India. Nutritionally, Ragi is superior to Wheat and Rice because of its high Calcium (380mg), Dietary fibre (18g) and Phenolic compounds (0.03g-3g) per 100g.The investigation was done to optimize the process for developing Ragi-Wheat composite cake with more acceptability. Calcium is highly required for children and women especially during pregnancy and lactation period. The orthogonal array design was used to optimize the level of Rag flour and refined Wheat flour. Four different levels of Ragi flour and refined Wheat flour were used during experimentation. The sensory evaluation of the optimized product was done by the panel containing 100 members, while the chemical analysis of the same was done by using standard procedures. From the results, it was observed that cake with 20% Ragi flour most acceptable followed by 10 %, 15 %, control and 25 % Wheat-Ragi Composite cake

Structural and Nutritional Composition of Ragiand Wheat Flour Blended Cake and their Sensory Evaluation

“…As the percentage of whole wheat flour in the cake increases, the colour of the cake changes from chocolate brown to light brown, hence the increase in the acceptance was mostly based on colour. Similar results have been also reported in the literature [4,5].…”

“…However, the reverse trend is observed in the present case, the ash content of the cakes increased with the incorporation of the wheat flour. Deshpande et al [3] have reported the formulation of a ragi- (20:20) in which the moisture content was 12.40%; protein, fat, and ash are 7.80 g 13.20 g, and 1.2 g, respectively [4]. The difference in the proximal composition from the present study might be due to the incorporation of 30-50% wheat flour in the preparation of the cake.…”

“…In addition, a cake also boosts mental health and stimulates the senses. Hence, considerable attention is given by the food scientists and biotechnologists consistently towards the formulation of this food product [2][3][4][5]. However, the cake alone is not a wholesome food product as it has a high calorie and fat content and insufficient calcium, iron, dietary fiber.…”

Evaluation of Proximate Composition, Minerals and Micronutrient Contents of Finger Millet Herbi Dumpling

“…In this study, the herbi dumpling can be defined as a final product obtained by ragi flour, corn flour sugar, Dehydrated Carrot powder, dehydrated pea powder, Eryngium foetidum powder, Rumex acetosa powder, Centella Asiatica powder, and salt [22]. "Herbi dumpling preparations should be analyzed the proximate composition, minerals, micronutrients and the influence of processing on the nutritional functionality.…”

“…The rising demands of users for healthy and nutritious food have encouraged the researchers to develop value added food products" [23,24]. Hence, this study focuses on preparation of herbidumbling as a final product using ragi flour, corn flour, dehydrated Carrot powder, dehydrated pea powder, Eryngium foetidum powder, Rumex acetosa powder, Centella Asiatica powder, and salt [22]. Herbi dumpling preparations should be analyzed for proximate composition Minerals and micronutrients for their certification as quality food for consumers.…”