Study on the effect of germination on the nutritive value of finger millet-cum-wheat for developing bread
Abstract
Background: Germinated breads are highly valued for their nutritional benefits, gluten-free properties, digestive advantages, weight management potential, ability to prevent cardiovascular diseases, sustainability, and versatility in cooking.
Objective: This study aims to determine how germination affects the nutritional value, consumer acceptability, and shelf-life of finger millet and wheat-based bread.
Methods: The study developed and analyzed various germinated finger millet-based bread compositions through sensory evaluation, nutritional and anti-nutritional analysis, and shelf-life assessment.
Results: Sample A1, which had a ratio of 70% ragi and 30% wheat flour, had the highest levels of calcium (72 g), protein (14.5 g), carbohydrates (58 g), iron (3.3 mg), zinc (29 mg), dietary fiber (11.4 g), potassium (156 mg), carotene (27.9 mg), total antioxidant activity (5.67 mg FAE/g), and total polyphenols content (6.03 mg GAE/g) but sample B1 contained the highest percentage of fat (4.5g). Sample A1 also contained lower levels of anti-nutritional factors like total phytate content (0.7 mmol/100g) and total tannin content (0.79 mg GAE/g) compared to sample B1 and the control sample. The control sample had the highest amount of anti-nutrients. The study also assessed the microbial shelf life of the bread at different temperatures and found that the developed finger millet-based bread had a shelf life of eight days at 15°C.
Conclusion: This study shows the significant impact of germination on the nutritional composition of finger millet, a novel and promising finding. Germination leads to reduced antinutritional content due to the leaching out of tannins and degradation of phytic acid, thereby enhancing the nutritional value of the bread.
Keywords: Germination, Finger Millet, Bread, Finger millet-cum-wheat-based, Wheat, Shelf life, Consumer acceptability, gluten free
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