Abstract
The probiotic bacteria are found to get developed in the spontaneously fermented pearl millet. Bakery products are used as a vehicle for incorporation of different nutritionally rich ingredients. Fortification of wheat flour with nonwheat proteins increases protein quality by improving its amino acid profiles. The anti-nutrients phytic acid was reduced from 858.4 mg/ 100 g in the raw pearl millet to 380.3 mg/100 g in the cooked fermented pearl millet. Tannin did not show any reduction in its amount after cooking and fermenting the pearl millet from the raw pearl millet. The cooked fermented pearl millet was utilized for the production of bread substituting refined wheat flour. The bread substituted with 10, 15 and 20 per cent of the cooked fermented pearl millet flour showed good textural and physical properties and the quality was comparable to the market bread.
Highlights
Pearl millet (Pennisetum glaucum) is one of the important crops in semi-arid areas of Africa and India
The highest bread specific volume was 5.93 cc/g obtained from control bread, while flour containing 25 per cent Cooked Fermented Pearl Millet (CFPM) flour resulted in the lowest bread specific volume of 5.04 and 5.27 cc/g, respectively
The results from this study indicate that CFPM flour darkened crumb color
Summary
Pearl millet (Pennisetum glaucum) is one of the important crops in semi-arid areas of Africa and India. Pearl millet crop has a wide adaptability to local environments for its properties to be tolerant to drought and heat. For this reason, it is widely grown in tropical regions of the world including Africa and Asia. Pearl millet is currently the world's sixth most important cereal grain and is grown extensively in Africa, Asia, India and the Near East as a food grain and is the staple source of nutrition for millions of people. The amino acid profile of pearl millet is better than that of sorghum and maize and is comparable to wheat, barley and rice. Millet grains can substitute rice or wheat component of such fermented foods
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