Amrita Majumdar¹, Bhavay Thakkar², Shobhit Saxena³, Pradeep Dwivedi⁴* and Vijaya Tripathi⁵

¹Quality Control Head, Nutrelis Agro Foods, India
²R and D Head, Nutrelis Agro FOODS, India
³Quality Assurance Head department, Nutrelis Agro Foods, India
⁴CEO and Founder, Nutrelis Agro Foods, India
⁵R and D head, Nutrelis Agro Foods, India

*Corresponding Author: Pradeep Dwivedi, CEO and Founder, Nutrelis Agro Foods, India.

Received: July 05, 2023; Published: August 08, 2023

Abstract

The present study aims to investigate the physicochemical properties of Browntop millet, comparing it with refined wheat flour and evaluation of its suitability in product formulation. The proximate composition (moisture, ash, protein, fat and crude fiber) and functional properties (solubility, swelling power, water absorption capacity, oil absorption capacity and bulk density) were studied using AACC standard methods. The product bread was formulated by replacement of refined wheat flour of different levels of Browntop millet (10.20, 30%. The result were analysed the ash content of the Browntop millet and refine wheat flour are (2 ± 0.005) % and (1.00 ± 0.1) % respectively. The moisture content of the Browntop millet and refined wheat flour are (13.13 ± 0.11% and (14.00 ± 0.01) % respectively. The protein content of the Brown Top miller and refined wheat flour are (17.31 ± 0.05% and (11.06 ± 0.05% respectively. The far content of the Browntop millet flour and refined wheat flour are (6.23 ± 0.11) % and (4.02 ± 0.01% respectively. The carbohydrate content of Browntop millet flour and refined wheat flour are (61.63 ± 10.20) % and (79.87 ± 0.01) % respectively. The crude fiber content of Browntop millet flour and refined wheat flour are (3.53 ± 0.05) % and (0.36 ± 0.05) % respectively. The results of the functional properties of Browntop millet flour and refined wheat flour are analysed. The bulk density of the Browntop millet flour and refine wheat flour are (0.7 ± 0.04) g/ml and (0.82 ± 0.02) g/ml respectively. The water absorption capacity of the Browntop millet flour and refined wheat flour are (2.15 ± 0.02) g/g and (2.00 ± 0.01) g/g respectively. The oil absorption capacity of the Browntop millet flour and refined wheat flour are (2.30 ± 0.01) g/g and (2.59 ± 00.01) g/g respectively. The solubility percent of the Browntop millet flour and refined wheat flour are (11.06 ± 0.05) % and (13.22 ± 0.02% respectively. The solubility power of Browntop millet flour and refined wheat flour are (7.7 ± 0.04) g/g and (6.97 ± 0.02) g/g respectively. Sensory analysis of bread formulated seems to be reduced with increased level of fortification.

Keywords: Browntop Millet; Proximate Analysis; Functional Properties; Product Development; Sensory Analysis

References

1. Gomez MI and Gupta SC. “Millets”. Encyclopedia of Food Sciences and Nutrition, 2^nd Bulawayo: Academic Press (2005): 3974-3979.
2. Singh S., et al. “Potential and unrealized future possibilities of Browntop millet in the food sector Front. Sustain”. Food System 6 (2022): 974126.
3. Nagaraju M., et al. “Physical properties of an underutilized crop: Browntop millet (Urochloa ramose)”. International Journal of Chemical Studies 8 (2020): 192-197.
4. Alistair SG. “Postharvest Handling and Preparation of Foods for Processing”. In Food Processing Handbook. Edited by James G.B. Wiley-VCH Verlag GbH and Co.KGaA, Weinheim (2005): 87.
5. Titkare AG., et al. “Storage studies on effect of packaging material on changes in nutritional qualities of Browntop millet enriched biscuits”. The Pharma Innovation Journal SP-10.12 (2021): 355-361.
6. Ahmed SM Saleh., et al. “Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits”. Comprehensive REVIEWS In Food Science and Food Safety 12 (2013).
7. Amadou I., et al. “Millets: Nutritional composition, some health benefits and processing-A review”. Emirates Journal of Food and Agriculture7 (2013): 501.
8. Asharani VT., et al. “Natural antioxidants in edible flours of selected small millets”. International Journal of Food Properties1 (2010): 41-50.
9. Basappa GP., et al. “An investigation of chromosome numbers in the genus Branchiria (Poaceae: Paniceae) in relation to morphology and taxonomy”. Canadian Journal of Botany 2 (1987): 2297-2309.
10. Blanco CMS., et al. “Effect of different fibers on dough properties and biscuit quality”. Journal of the Science of Food and Agriculture (2016): 50-65.
11. Maitra S. “Potential horizon of brown-top millet cultivation in drylands: a review”. Crop Research 55 (2020): 57-63.
12. Pawase PA., et al. “Evaluation of functional properties of different pearl millet cultivars”. The Pharma Innovation Journal6 (2021): 1234-1240.
13. Roopa OM., et al. “Development and sensory evaluation of ready-to-cook idi mix from Browntop millet (Panicum ranaisa)”. International Journal of Science, Environment and Technology 5 (2016): 816-821.
14. Verma S., et al. “Comparative study on nutritional and sensory quality of barnyard and foxtail millet food products with traditional rice products”. Journal of Food Science and Technology 8 (2015): 5147-5155.

Citation

Citation: Pradeep Dwivedi., et al. “Physicochemical Properties of Brown top Millet and Evaluation of its Suitability in Product Formulation".Acta Scientific Nutritional Health 7.9 (2023): 03-09.

Copyright

Copyright: © 2023 Pradeep Dwivedi., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.