Evaluation of foxtail millet varieties for standardization of bread

Abstract

Foxtail millet varieties T3V1: CO5, T3V2: CO6 and T3V3: CO (Te) 7 were procured from Centre for Plant Breeding and Genetics, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu and one variety of foxtail millet (T3V4) was procured from local market and their physical, nutritional and sensory characteristics were studied to find out the best variety for the standardization of bread. The 1000-grain weight of T3 samples ranged from 2.69 to 2.75 g for whole grain and 2.24 to 2.29 g for dehulled grains. Among these T3V3 was found to have higher values of 2.75 and 2.29 gfor whole and dehulled grains respectivelythan the othersamples. The 1000-grainvolume of the T3V3sample was found to be higher with values 3.80 ml for whole and 2.95 ml for dehulled grains. The bulk density of T3V3 sample was 0.75 and 0.87 g per ml for whole and dehulled grains respectively which was higher than the other T3 samples. Among the four samples T3V3 was found to be higher in nutrient content than the other samples. These varieties were used for the preparation of bread at 10, 20, 30, 40, 50, 60 and 70 per cent incorporation levels. The sensory attributes of the bread were evaluated using 100-point score card. The sample T3V3 was found to be more acceptable than the other varieties at 20 per cent incorporation level. Based on the results of physical and nutritional formulationand sensorycharacteristicsof the foxtail milletflour used for the optimizationof bread, T3V3 was found to be best suited for the product development.