Application of Response Surface Methodology in the Development of Barnyard Millet Bran Incorporated Bread

Abstract

ABSTRACT:The barnyard millet is the fastest growing of all millet produces a crop in six weeks. The bran also known as miller's bran is the hard outer layer of cereal grain. Bread is an important staple food in both developed and developing countries. Response Surface Methodology (RSM) was used to investigate the effects of Refined Wheat Flour (RWF) and Barnyard Millet Bran (BMB) on the bread. In this study, RSM was employed to optimize the ingredient formulation and processing parameters of BMB incorporated bread such as nutrient and sensory score responses. A rotatable central-composite design consisting of RWF and BMB, with 13 formulations for the nutrient and sensory score of the BMB incorporated bread. The result of the optimized acceptability of the BMB incorporated bread containing RWF 87.95g, BMB 7.06g, carbohydrate 93.36g, protein 9.75g, fat 7g, fiber 2.25 and overall acceptability of 6. Hence it is concluded that RSM was used successfully to optimize the level of RWF and BMB for the development of bread.