Sensory and Nutritional Evaluation of Developed Malted Pearl Millet Cake

摘要

Unprocessed and malted pearl millet flour was used to replace refined flour in the confectionary product 'Cake'. The developed products were acceptable to the judges and had good nutritional profile. The crude protein content ranged from 11.83 to 15.45%, respectively, while crude fibre content varied from 0.58 to 0.85%. Use of pearl millet flour significantly contributed to its protein, fibre and mineral content. Further replacement of unprocessed pearl millet flour with malted pearl millet flour significantly (P<0.05) improved the in vitro protein and starch digestibilities as well as mineral extractabilities while reducing the antinutrient content. Phytic acid in cake with unprocessed flour was highest (218.82 mg/100 g) followed by cake with malted flour (192.31 mg/100 g). Maximum protein digestibility was seen in cake with malted flour (81.95%). The extractability of iron ranged from 0.61 to 0.81 mg/100 g.