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eISSN: 2581-9615 || CODEN: WJARAI || Impact Factor 8.2 ||  CrossRef DOI

Research and review articles are invited for publication in March 2026 (Volume 29, Issue 3) Submit manuscript

Development of composite millet flour incorporated rusk

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  • Development of composite millet flour incorporated rusk

Sindhu S * and S Radhai Sri

Department of Food Processing Technology, PSG College of Arts and Science, Avinashi Road, Civil Aerodrome Post, Coimbatore – 641 014, Tamil Nadu, India.
 
Research Article
World Journal of Advanced Research and Reviews, 2022, 14(01), 584-590
Article DOI: 10.30574/wjarr.2022.14.1.0363
DOI url: https://doi.org/10.30574/wjarr.2022.14.1.0363
 
Received on 21 March 2022; revised on 24 April 2022; accepted on 26 April 2022
 
An improvement in millet processing technology to provide millet based convenience food would help in increasing millet production, scope for millet utilization on industrial scale, maintain ecological balance, prevent malnutrition and ensure food security. Considering this, the study was designed to develop Ready-to-Eat rusk using millet flour. Composite Millet Flour (CMF) prepared using equal quantities of sorghum (Sorghum bicolour L. Moench), pearl millet (Pennisetum typhoides) and foxtail millet (Setaria italica) was substituted in refined flour at different levels (25, 50, 75 and 100 %) to develop rusk. The formulated rusk was assessed for its sensory acceptability, physico-chemical properties, nutrient content and storage stability. Of the different formulations, variation I with 25 per cent composite millet flour substitution recorded the highest mean sensory scores with 8.75 ± 0.46. The moisture, ash and acid insoluble ash content of the rusk (CMF – 25 %) were found to be 4.92, 1.22 and 0.05 % respectively. 100g of the CMF substituted rusk (25%) provided appreciable quantities of carbohydrates, protein, vitamin B1, B9, calcium and 354 kcals of energy. On storage (90 days), the moisture content ( 5.78 %) and the total plate count (<100 cfu/g) of the selected variation were within the FSSAI limits (<105) and it was organoleptically well acceptable. Utilization of composite millet flour for the development of Ready-to-Eat products like rusk would enhance the marketability of millets and improve the therapeutic value of formulated food products.
 
Millet; Rusk; Value-Addition; Pearl-Millet; Foxtail-Millet; Sorghum
 
https://wjarr.com/sites/default/files/fulltext_pdf/WJARR-2022-0363.pdf

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Sindhu S and S Radhai Sri. Development of composite millet flour incorporated rusk. World Journal of Advanced Research and Reviews, 2022, 14(1), 584-590. Article DOI: https://doi.org/10.30574/wjarr.2022.14.1.0363

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