DEVELOPMENT OF MILLET BLENDED FUNCTIONAL BISCUITS AND ITS QUALITY EVALUATION

Abstract

A significant global public health problem is the rising incidence of micronutrient deficiencies and diet-related non communicable diseases, especially in developing nations where access to nutrient-dense foods is still restricted.In order to tackle malnutrition from a low-cost source as baked goods for people at different levels (at 0, 05, 10, 15, 20, and 25 percent), the study set out to design and make millet based biscuits by substituting ragi for refined wheat flour. The biscuits manufactured with 80% refined wheat flour (RWF) and 20% sprouted ragi flour (SRF) the treatment T5 was unquestionably the most pleasant in terms of sensory attributes. In comparison to the control T1, T5 received the highest score (8.20) after 0 days of storage. Additionally, after 90 days of storage, the overall acceptability was 7.83 for laminated pouches (LP), 7.62 for low-density polyethylene (LDPE), and 7.60 for polypropylene (PP).Incorporation of ragi millet increased the calcium, fibre, phosphorus, ash and iron meanwhile the percentage of fat and energy value was curtail down. Ragi may prove to be a cost-effective and acceptable substitute for refined wheat flour in biscuit baking.