Nutritional and Sensory Quality Attributes of Bread Produced from Wheat-Sprouted Finger Millet Flour

Abstract

The current study was conducted to investigate the nutritional and sensory quality of wheat flour supplemented with sprouted finger millet flour in varying ratio to produce bread. Phytochemical screening of the ethanol extract of the flour samples confirmed the presence of many phytochemicals including flavonoids, phenols, terpenoids, alkaloids and tannins. The results of flavonoid, phenolic and alkaloid content of white wheat flour (WWF) are 1.34 ± 0.05 (mg QE/g), 2.25 ± 0.05 (mg GAE/g) and 1.26 ± 0.01 (%) respectively. The mean concentration of raw finger millet flour (RFF) : sprouted finger millet flour (SFF) for flavonoid, phenolic and alkaloid are 2.15 ± 0.15 mg QE/g : 2.87 ± 0.05 mg QE/), 4.24 ± 0.04 mg GAE/g : 5.10 ± 0.11 mg GAE/g and 2.56 ± 0.03 (%) : 2.58 ± 0.05 (%). The results of moisture content, ash and carbohydrate of the bread increases from 8.28-10.18 %, 1.70-2.55 %, and 69.30-70.21 % while crude protein, crude fat and crude fiber of the bread decreases from 12.80-11.20 %, 3.62-2.01 %, and 4.30-3.90 %. The sensory score results revealed that bread made with 100 % WWF (sample A) was most acceptable. The study has revealed that acceptable nutrient dense bread can be made from wheat and sprouted finger millet flour up to 30 % substitution.