Almost whole of the finger millet produced in India is consumed in the form of various foods depending on the region and their food habits. The amino acid profile of finger millet is better than that of sorghum and maize and is comparable to wheat, barley and rice. Finger millet is also a rich source of calcium (300-350mg/100g), phosphorus (280mg/100g) andiron (3.9mg/100g). Finger millet flour upto 30 to 40per cent can be blended with refined wheat flour for the preparation of bread, cookies and other baked products. High fiber specialty bakery products made from finger millet flour are suitable for diabetics as finger millet flour has low glycemic index. It has been reported that replacing wheat flour with finger millet flour for the manufacture ofbakery products would result in an estimated savings in currency. Thus the composite flour technology holds excellent promise for developing country. Therefore the present research was undertaken to develop nutritionally rich product iike banana cake with the incorporation of finger millet using locally available inexpensive foods that are rich in minerals.
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