Formulation and quality evaluation of finger millet (Eleusine coracana (L.) gaertn.) flour incorporated biscuits

Abstract

Replacing the ingredients used in biscuits with potential nutritive ingredients would be beneficial to improve the nutritional quality of the biscuits. Although, finger millet is highly nutritious when compared to other most commonly consumed cereals, limited availability of processed food products in ready-to-eat form has restricted the finger millet consumption. The present study was focused on formulating biscuits by replacing refined wheat flour with finger millet flour. Four biscuit samples were formulated by replacing different percentages of refined wheat flour with finger millet flour. Physicochemical and microbiological properties of the biscuits were evaluated. Nutritional and antioxidant properties of the biscuit, which was formulated by replacing 50% of refined wheat flour with finger millet flour, were evaluated and compared with a control biscuit which was prepared using refined wheat flour. The finger millet flour incorporated biscuit was nutritionally superior to the control biscuit in terms of dietary fibers and polyphenolic compounds including flavonoids. Besides, replacement of refined wheat flour with finger millet flour in biscuit formulation enhanced the antioxidant properties of the biscuit. Therefore, the finger millet flour incorporated biscuit can be considered as a good source of antioxidants.

Evaluation of functional, physicochemical, textural and sensorial properties of multi‐millet‐based biscuit

“…In the current study, as the water holding capacity increased for flour samples F1-F6, there is a decrease in the spread ratio of the corresponding biscuit samples. A similar observation was reported by Jayawardana et al (2022) who produced biscuits by replacing wheat flour with 25%, 50%, 75% and 100% of finger millet. They reported a decreased spread ratio of biscuits from 7.56 AE 0.24 to 7.34 AE 0.20 because of the presence of high dietary fibre content in biscuits substituted with finger millet flour.…”

“…A similar observation was reported by Jayawardana et al . (2022) who produced biscuits by replacing wheat flour with 25%, 50%, 75% and 100% of finger millet. They reported a decreased spread ratio of biscuits from 7.56 ± 0.24 to 7.34 ± 0.20 because of the presence of high dietary fibre content in biscuits substituted with finger millet flour.…”

“…Jayawardana et al . (2022) produced a finger millet biscuit by replacing wheat flour with 25%, 50%, 75% and 100% of finger millet and observed an antioxidant activity of 25.36 ± 0.58 mg of TE/100 g at 50% finger millet flour compared to wheat biscuit (11.70 ± 0.17 mg of TE/100 g).…”

“…Total antioxidant content in terms of DPPH radical scavenging activity was determined according to Jayawardana et al . (2022). Into a borosilicate test tube with caps, 1 mL of the extract was added and diluted with 2.05 mL of ethanol followed by the addition of 0.95 mL of DPPH solution.…”

Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour

“…On the other hand, the study conducted by the Food and Agriculture Organization (FAO) in 1982 showed that substitution of wheat flour with 20 and 30% non-wheat flour for the production of bakery items leads to possible savings of 320 and 480 million dollars annually, respectively. In recent years, many studies have been conducted to determine the possible effects of the replacement of wheat flour with various cereal flours, including maize flour (Jauharah et al, 2014;Pourmohammadi et al, 2019), rice flour (Chandra et al, 2015), barley flour (Aly et al, 2021;Drakos et al, 2019;Verardo et al, 2011;Vujić et al, 2015), millet flour (Jayawardana et al, 2022;Shimray et al, 2012), oat flour (Vujić et al, 2015), and rye flour (Drakos et al, 2019). Moreover, researchers claimed that malted cereals have recently acquired popularity as a bakery ingredient due to their high polyphenol content, antioxidant activity, and structure-improving properties (Adebiyi et al, 2017;Chauhan et al, 2015).…”