Development of cookies and bread from cooked and fermented pearl millet flour

Abstract

The probiotic bacteria are found to be developed in the spontaneously fermented pearl millet. Bakery products are used as a vehicle for incorporation of different nutritionally rich ingredients. Fortification of wheat flour with non wheat proteins increases protein quality by improving its amino acid profiles. The anti nutrients phytic acid was reduced from 858.4 mg/100 g in the raw pearl millet to 380.3 mg/100 g in the cooked fermented pearl millet. Tannin did not show any reduction in its amount after cooking and fermentation of the pearl millet from the raw pearl millet. The cooked fermented pearl millet was utilized for the production of bread and cookies substituting refined wheat flour. The bread substituted with 10, 15 and 20% of the cooked fermented pearl millet flour showed good textural and physical properties and the quality was comparable to the market bread. Cookies were prepared from the 50 and 100% replacement of wheat flour and the cookie with 50% cooked fermented pearl millet flour showed good acceptability.

Effect of Fermentation (Natural and Starter) on the Physicochemical, Anti-nutritional and Proximate Composition of Pearl Millet Used for Flour Production

“…Pearl millet (Pennisetum glaucum) is one of the important crops in semi-arid areas of Africa and India [1]. Pearl millet crop has a wide adaptability to local environment for its properties of been tolerant to drought and heat.…”

“…Pearl millet crop has a wide adaptability to local environment for its properties of been tolerant to drought and heat. For this reason, it is widely grown in tropical regions of the world including Africa and Asia [1]. Pearl millet is currently the world's sixth most important cereal grain and is grown extensively in Africa, Asia, India and the Near East as a food grain and is the staple source of the nutrition for millions of people [1].…”

“…For this reason, it is widely grown in tropical regions of the world including Africa and Asia [1]. Pearl millet is currently the world's sixth most important cereal grain and is grown extensively in Africa, Asia, India and the Near East as a food grain and is the staple source of the nutrition for millions of people [1]. It serves as a major food component in various traditional foods and beverages such as bread, porridges and snack foods, specifically among the non-affluent segments in their respective societies [2].…”

“…Pearl millet has a high nutrient content but bioavailability is low, inherently due to the presence of antinutritional factors, such as phytic acid, polyphenols and tannins. Fermentation is one of the processes known to reduce these anti-nutrients [1]. Fermentation also leads to an increase in protein content [3], enhancement of carbohydrate accessibility [4], improvement in amino acid balance, decrease in antinutritional factors like tannin and phytic acid [5].…”

Nutritional profiling and value addition of products from Hypsizygus tessellatus

“…During sensory evaluation, panelists were instructed to drink water or rinse their mouth after each evaluation. Semi trained panelists were given a hedonic scale questionnaire to evaluate the value added product using a 9 point scale (9 -Extremely like, 8 -Like very much, 7 -Like moderately, 6 -Like slightly, 5 -Neither like nor dislike, 4 -Dislike slightly, 3 -Dislike moderately, 2 -Dislike very much and 1 -Extremely dislike) (Ranasalva and Visvanathan, 2014).…”