AI Article Synopsis
- Finger millet seed coat is a nutritious by-product from milling and processing, rich in dietary fiber, minerals, and phytochemicals.
- The seed coat contains significant protein (9.5-12%), fat (2.6-3.7%), dietary fiber (40-48%), with added benefits of polyphenols and calcium.
- Biscuits made with composite flour from the seed coat had a crispy texture and slightly lower breaking strength compared to control biscuits, but offered higher nutritional value with improved fiber, protein, and calcium levels.
Article Abstract
Finger millet seed coat is an edible material and contains good proportion of dietary fibre, minerals and phytochemicals. The seed coat matter (SCM) forms a by-product of millet milling, malting and decortication industries and can be utilised as composite flour in biscuit preparation. The SCM from native, malted and hydrothermally treated millet contained 9.5-12% protein, 2.6-3.7% fat and 40-48% dietary fibre, besides 3-5% polyphenols and 700-860mg/100g of calcium. The biscuits prepared using the composite flour were of crisp texture and exhibited breaking strength of 1480-1690g compared to control biscuits (1560g). The biscuits were of mild grey colour (ΔE=40-50) and exhibited higher protein, dietary fibre and calcium contents. The sensory evaluation of the biscuits indicated that 10% of SCM from native and hydrothermally processed millet and 20% from malted millet could be used in composite biscuit flour.
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| http://dx.doi.org/10.1016/j.foodchem.2011.04.107 | DOI Listing |
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