Pages: (1-9 )
Abstract
This study investigated the effect of sprouting on nutritional parameters of finger millet flour and biscuits made from its blends (at different ratios) with wheat flour. Finger millets were sprouted between 24 and 96 hr. Unsprouted and 96 hr - Sprouted finger millet flours were evaluated for proximate, mineral and anti-nutrients compositions. Results of the proximate composition of finger millet flours showed that sprouting caused decreased in contents of fat (1.31- 0.93 %), fibre (3.62 – 3.50 %), carbohydrate (74.00 – 70.80 %), and increase in the contents of moisture (10.00 – 11.87 %), protein (8.60–9.51 %), ash (2.47–3.39 %) . The proximate composition of the biscuit ranged from 7.48- 8.93, 10.81-11.92, 2.47-3.60, 3.98-4.36, 1.78-3.54, and 7.89-7.36 % for moisture, crude protein, crude fat, crude fibre, ash and carbohydrate respectively. The mineral contents increased from 326.40–332.80, 133.00–135.00 and 237.50–240.20 mg/100 g for Calcium, Manganese and Phosphorus respectively. Oxalate, phytate, saponin and tannin contents decreased from 14.98 – 12.13, 16.17 – 13.10, 61.65 – 38.31 and 12.17- 10.02 mg/100 g respectively. This study showed that supplementation of wheat flour with sprouted finger millet improved the nutritional qualities of the flour and the biscuits made from it.
Keywords: Biscuits, Nutritional, Finger Millet, Wheat, Sprouting.,