Quality Evaluation of Malted Barnyard Millet Flour and Development of Value Added Rusk

Abstract

Millets have been neglected despite their nutritive value and therapeutic use. Barnyard (Echinochala frumentacea) is one of the underutilized minor millet which has high-quality nutraceutical potential. Its expediency has made it an essential food source mainly in arid and semi-arid region. Processing particularly malting results in biochemical modification improve nutritional quality and reduce anti -nutrients content. The investigation attempts have been made to assess the proximate composition (moisture, ash, protein, fiber, fat, carbohydrate, vitamin-C, calcium and iron); functional properties (water absorption capacity, oil absorption capacity, bulk density, swelling capacity) of malted and unmalted barnyard flour and sensory appraisal of malted barnyard flour based rusk by 5-point composite and 9-point hedonic scale. The results showed that malted barnyard flour had significant difference for…………. whereas protein (11.82±0.19g/100g) and carbohydrate (66.35±0.26 g/100g) were insignificant at p≤0.05. The functional properties exhibited that water absorption capacity (69.1±0.15), oil absorption capacity (209.4±0.11) and swelling capacity (3.53±0.23) were significant whereas bulk density (0.78±0.03) showed insignificant difference at p≤0.05 level when compared to unmalted barnyard flour. Variant I-Rusk (80:20;wheat flour: malted barnyard flour) had insignificant(p≤0.05) mean sensory scores in terms of color, appearance, texture, crispiness, taste and overall acceptability when compared to control Rusk(100%wheat flour). Therefore, the improvement in term of nutrients, functional properties and sensory quality that would be a vital key to expand the spectrum of malted barnyard millet flour in bakery products and their significant contribution to national food security and potential health benefits.