Document Type : Original Article
Authors
1
Home Economics Department, Faculty of Specific Education, Minia University, Egypt.
2
Home Economics Department, Faculty of Specific Education, Minia University, Egypt
3
Specific Education Minia University
Abstract
Millet grains are rich source of nutrients, gluten-free and easy to digest with low glycemic index, but their use in our society is little. Hence, the aim of the current study will highlight to the nutrition value and the antioxidant activity of millet flour; also the research aims to evaluate the sensory properties of functional product of millet grains (Tarts). Methods: Determined the chemical composition, mineral and bioactive compounds of millet flour. Also it was replacement wheat flour (WF) with various proportions (0, 30, 60 and 100%) of millet flour (MF); these blends were then used in the preparation of tarts and the wheat flour tart served as the control sample. Results: Indicated that millet flour content was 8.89% moisture, 10.39% protein, 4.03% fat, 7.34% fiber, 3.04% total ash and 66.30% carbohydrates. Millet flour was recorded (343 Kcal/100) of energy. MF was contained P, K, Mg, Ca, Na, Fe, Zn and Cu (305.64, 203.28, 129.42, 9.73, 9.61, 3.54, 2.66 and 0.91 mg/100g) respectively. MF had recorded high content of vitamins (B9 and C) was 96.33 μg/100g and 1.14 mg/100g respectively. Also, bioactive compounds as (phenol, flavonoids and carotene) were observed in millet flour; so that was had high level of antioxidant activity (58.21%). Organoleptic evaluation results show that developed tarts (the replacement level 30% MF) were having high approval rating and doesn't effect on their overall quality. Conclusion: Millet flour incorporated in the production of functional (tarts) which have nutritious value, acceptable and therefore such a product can be marketed.
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