FUNCTIONAL AND NUTRITIONAL CHARACTERISTICS OF RAGI-WHEAT COMPOSITE FLOUR AND ITS USE IN BREAD MAKING

摘要

Germinated and non-germinated ragi flour was supplemented in wheat flour for preparation of bread. Gluten content and sedimentation value of composite flour were significantly decreased, whereas water absorption capacity was significantly increased onincreasing the level of supplementation i.e 5, 10, 15 and 20 %. Breads were prepared using composite flour and wheat flour (control) and these were evaluated for physical, sensory and nutritional characteristics. Control bread had 520 ml loaf volume and165 g loaf weight. Loaf volume was significantly decreased and loaf weight was significantly increased in breads prepared from composite flour. The sensory scores of bread supplemented up to 10 % level of germinated and non-germinated ragi flour were found acceptable and was not significantly different from control bread. Supplemented bread contained significantly higher contents of protein and dietary fibre contents.