The effect of germination on the nutritional quality and sensory evaluation of finger millet (Elusine coracana L., var. Kabre-1) malt incorporated biscuit
The purpose of this study was to analyze the impact of different germination times and drying temperatures on the finger millet malt and nutritional and sensory evaluation of biscuit incorporated with the selected finger millet malt. Malt was prepared from finger millet seeds with different germinat...
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Taylor & Francis Group
2024-12-01
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| Series: | Cogent Food & Agriculture |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2024.2419149 |
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| author | Sunita Karki Anish Dangal Anusha Pokharel Lekhraj Dhakal Prekshya Timsina |
| author_facet | Sunita Karki Anish Dangal Anusha Pokharel Lekhraj Dhakal Prekshya Timsina |
| author_sort | Sunita Karki |
| collection | DOAJ |
| description | The purpose of this study was to analyze the impact of different germination times and drying temperatures on the finger millet malt and nutritional and sensory evaluation of biscuit incorporated with the selected finger millet malt. Malt was prepared from finger millet seeds with different germination times (12, 24, 36 and 48 h) and was subjected to different drying temperatures (60 ± 2 °C, 75 ± 2 °C and 90 ± 2 °C) in a cabinet drier. It was found that germinating finger millet seeds for 48 h at 28 ± 2 °C reduced (p ≤ 0.05) tannin by 32.23%, phytic acid by 48.38% and total phenolic content (TPC) by 42.43%. The optimal time of germination and drying temperature was found to be 48 h and 90 °C which was selected based on the sensory evaluation of the samples of the prepared flour. Among the five prepared samples of biscuits, sample B (75% wheat and 25% malted finger millet flour) was found to be more preferred by the panelists. The best product sample contained 5.2% of moisture, 23.8% of crude fat, 11.73% of crude protein, 0.47% of ash content and 1.55% of crude fiber. The nutritional content of biscuits can be improved by using malted finger millet flour which can lower the amount of antinutrients, making it a healthier and more appealing choice. |
| format | Article |
| id | doaj-art-dcda28a192b747048a7f1a8af74b6802 |
| institution | DOAJ |
| issn | 2331-1932 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj-art-dcda28a192b747048a7f1a8af74b68022025-08-20T02:49:47ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322024-12-0110110.1080/23311932.2024.2419149The effect of germination on the nutritional quality and sensory evaluation of finger millet (Elusine coracana L., var. Kabre-1) malt incorporated biscuitSunita Karki0Anish Dangal1Anusha Pokharel2Lekhraj Dhakal3Prekshya Timsina4Department of Food Technology, Nilgiri College, Tribhuvan University, Itahari, NepalDepartment of Food Technology, Nilgiri College, Tribhuvan University, Itahari, NepalDepartment of Food Technology, Nilgiri College, Tribhuvan University, Itahari, NepalDepartment of Food Technology, Sunsari Technical College, Tribhuvan University, Dharan, NepalDepartment of Food Technology, Central Campus of Technology, Tribhuvan University, Dharan, NepalThe purpose of this study was to analyze the impact of different germination times and drying temperatures on the finger millet malt and nutritional and sensory evaluation of biscuit incorporated with the selected finger millet malt. Malt was prepared from finger millet seeds with different germination times (12, 24, 36 and 48 h) and was subjected to different drying temperatures (60 ± 2 °C, 75 ± 2 °C and 90 ± 2 °C) in a cabinet drier. It was found that germinating finger millet seeds for 48 h at 28 ± 2 °C reduced (p ≤ 0.05) tannin by 32.23%, phytic acid by 48.38% and total phenolic content (TPC) by 42.43%. The optimal time of germination and drying temperature was found to be 48 h and 90 °C which was selected based on the sensory evaluation of the samples of the prepared flour. Among the five prepared samples of biscuits, sample B (75% wheat and 25% malted finger millet flour) was found to be more preferred by the panelists. The best product sample contained 5.2% of moisture, 23.8% of crude fat, 11.73% of crude protein, 0.47% of ash content and 1.55% of crude fiber. The nutritional content of biscuits can be improved by using malted finger millet flour which can lower the amount of antinutrients, making it a healthier and more appealing choice.https://www.tandfonline.com/doi/10.1080/23311932.2024.2419149Finger milletgerminationmaltingantinutrientsbiscuitproximate analysis |
| spellingShingle | Sunita Karki Anish Dangal Anusha Pokharel Lekhraj Dhakal Prekshya Timsina The effect of germination on the nutritional quality and sensory evaluation of finger millet (Elusine coracana L., var. Kabre-1) malt incorporated biscuit Cogent Food & Agriculture Finger millet germination malting antinutrients biscuit proximate analysis |
| title | The effect of germination on the nutritional quality and sensory evaluation of finger millet (Elusine coracana L., var. Kabre-1) malt incorporated biscuit |
| title_full | The effect of germination on the nutritional quality and sensory evaluation of finger millet (Elusine coracana L., var. Kabre-1) malt incorporated biscuit |
| title_fullStr | The effect of germination on the nutritional quality and sensory evaluation of finger millet (Elusine coracana L., var. Kabre-1) malt incorporated biscuit |
| title_full_unstemmed | The effect of germination on the nutritional quality and sensory evaluation of finger millet (Elusine coracana L., var. Kabre-1) malt incorporated biscuit |
| title_short | The effect of germination on the nutritional quality and sensory evaluation of finger millet (Elusine coracana L., var. Kabre-1) malt incorporated biscuit |
| title_sort | effect of germination on the nutritional quality and sensory evaluation of finger millet elusine coracana l var kabre 1 malt incorporated biscuit |
| topic | Finger millet germination malting antinutrients biscuit proximate analysis |
| url | https://www.tandfonline.com/doi/10.1080/23311932.2024.2419149 |
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