A Improve the Nutritive Value of Produced Cake by Replacement Wheat Flour with Pearl Millet Flour

Authors:
Sharoba, A.M., El Tanahy, H. H., Ghazal, G.A., Abd Elmola, E.M., Zamzam, E.H.

Volume 27, Issue 2;
Pages: 151-159; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
Bakeries occupy an important position in human nutrition locally and globally. The result of gap between production and consumption for wheat, the government are imported wheat from different countries. Millets are widely grown in the semiarid tropics of Africa and Asia. It serves as a major food component in various traditional foods such as bread, porridges and snack foods. In this study replacement wheat flour (72% ext.) with pearl millet flour for manufacture the blends of cake. (10% pearl millet flour + 90% wheat flour, 20% pearl millet flour + 80% wheat flour, 30% pearl millet flour + 70% wheat flour and 100% pearl millet flour). The chemical composition, rheological properties, textures, staling, microbiological examination and sensory properties of produced cake and during the storage period of 8 days at 25 ± 1°C were done. The results showed that a clear and noticeable improvement of all characteristics of produced cake, which was the increase of ash, protein, fiber, fat and carbohydrate compared to the control sample. Therefore, the study recommended that using the pearl millet flour for the manufacture of bakery products.
Location
300645-Timisoara, Calea Aradului 119, Romania
Phone
Tel: +40-256-277423
Fax: +40-256-277326
E-mail
nico_hadaruga@yahoo.com
info@journal-of-agroalimentary.ro
Copyright © 2022 Journal of Agroalimentary Processes and Technologies