Development of Foxtail Millet Based Breakfast Muffin
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Date
2011
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Publisher
UAS, Dharwad
Abstract
Foxtail millet (Setaria italica) is one of the important small millets. Compared
to cereals, this millet has several desirable nutritional attributes, such as dietary fiber,
protein, trace elements and phytochemicals. In the present investigation foxtail millet
based breakfast muffin was developed and evaluated for its nutrient adequacy. The
foxtail millet based muffin was standardized for optimum addition of foxtail millet
flour to refined wheat flour, sugar, fat, egg and baking powder by varying quantity
and evaluated organoleptically for acceptability of suitable proportion by semi-trained
panellists. The developed muffin was enriched by addition of dehydrated papaya
powder at different levels and assessed for proximate composition, trace elements and
total -carotene content. Shelf-life was assessed for moisture, free fatty acids and
organoleptic characteristics. The developed millet muffin was tested for acceptability
of consumers in comparison with refined wheat flour muffin. Standardization trials
indicated that foxtail millet flour could be incorporated at 50 per cent and 5 per cent
decrease in fat in the standard recipe and further enriched with 10g of papaya powder,
to yield acceptable breakfast muffin. Nutrient analysis revealed that, the moisture,
protein, fat, ash, crude fiber and carbohydrate contents of refined flour breakfast
muffin was 24.95, 12.87, 24.80, 0.67, 0.11 and 36.59 per cent respectively.
Replacement of foxtail millet flour significantly increased the nutrient composition of
breakfast muffin. Foxtail millet muffin was found superior nutritionally compared to
refined wheat flour muffin as it increased the protein, crude fiber and mineral contents
by 12.5, 90 and 28 per cent respectively. Copper zinc and iron contents increased by
34.5, 24.5 and 49.9 per cent respectively. Further enrichment of foxtail millet muffin
with dehydrated papaya powder significantly increased the copper, zinc, and iron by
30, 5 and 41 per cent respectively. The total carotene content of refined wheat flour
breakfast muffin was 124.60 μg/100g, with incorporation of foxtail millet flour and
enriched with papaya powder, the total -carotene content increased by 93% (291.36
μg/100g.). The developed foxtail millet based breakfast muffin possessed the shelflife
of 4 days. The enriched foxtail millet breakfast muffins were liked very much by
the consumers. Thus, local underutilized small grains can be incorporated to enrich
the nutritional quality of convenient foods.
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Keywords
Food Science and Nutrition