Effect of pre-treatments on the quality of browntop millet flour and development of cookies

K.G. Nevedhitha, K. Lakshmy Priya

Abstract


Browntop millet (Brachiaria ramose or Urochloa ramose) is a rare and under utilised minor millet that grows in the remote parts of southern India. An attempt was made to study the effect of pre-treatments viz., roasting (800 C for 10 minutes) and germination (germinate for 36 hours) on the nutrient and functional properties of browntop millet flour and to develop and evaluate the sensory properties of cookies, prepared from the pre-treated browntop millet flour. The browntop millet grains were washed, subjected to pretreatments (roasting and germination) and further milled to fine flour. The results of the analysis of proximate and functional properties showed that there was a significant difference between the plain and pre-treated browntop millet flour. The study revealed that the pre-treatment significantly increased the nutrient content of browntop millet flour. The result of the proximate analysis of germinated sample showed highest amount of protein (11.55g/100g), crude fibre (12.56g/100g), and least amount of carbohydrate content (69.6g/100g). When subjected to sensory evaluation, the cookies made from germinated browntop millet flour scored the highest (7.9±0.93) for the overall acceptability thus making it a preferred food product. Thus, it could be concluded that roasting and germination enhanced the nutritional and sensory properties of browntop millet.

Keywords


Browntop millet; minor millet; underutilised millet; roasting; germination.

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