Nutritional evaluation of foxtail millet cakes
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Date
2006-06
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
Foxtail millet is an important crop among all the small millets. It grows well under various agro-climatic conditions. Traditionally grains of foxtail millet are cooked like rice and made into porridge. Studies had been done on incorporation of foxtail millet flour in various products like chapattis, sweets and snacks. In order to increase the utilization of foxtail millet, the present study was undertaken to develop cakes by incorporating different levels of foxtail millet flour. Chocolate cakes with egg and without egg were developed. Foxtail millet flour up to 60 per cent, without use of gluten and up to 100 per cent with 3 per cent gluten was substituted in cakes. All the cakes were evaluated for physical and sensory characteristics. The best acceptable cakes were evaluated for nutrient composition.
Results showed that foxtail millet flour contained 10.33% moisture, 2.76% total ash, 4.30% crude fat, 11.81% crude protein and 6.96% crude fibre. Sensory evaluation of cakes on nine point Hedonic scale revealed that all the cakes were acceptable and scores ranged from 7.1 to 8.6. However significantly higher score was observed for cake (with and without egg) containing 30 percent foxtail millet flour. On incorporation of gluten, significantly higher scores were observed for cake, (with and without egg) containing 60 percent foxtail millet flour. Evaluation of cakes for physical characteristics showed that increase in foxtail millet flour in cakes resulted in decrease in volume, breadth, specific volume, uniformity index, volume index and symmetry index. The incorporation of foxtail millet flour in cakes resulted in improvement in nutrient composition. Significantly higher total ash, crude fat, crude fibre and crude protein were observed in foxtail millet flour cake with gluten as compared to control refined wheat flour cake.
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