Evaluation of Nutritional and Microbiological Quality of biscuit fortified with malted millet flour

Abstract

This study was carried out to determine the effect of addition of different levels (5, 10, 15, and 20%) of malted millet flour on nutritional quality, microbiological safety and sensory characteristic for biscuits. Proximate analysis (moisture, protein, fat, fiber and ash) to wheat flour, millet, malted millet flour and biscuits were performed. Microbiology safety and sensory characteristic also physical properties and energy for biscuits were also done. There was significant (p<0.05) difference in moisture, protein, fat, fiber, ash and minerals between wheat flour, millet and malted millet flour. Malted millet flour had the higher protein value 16.21% as compared to wheat flour 11.24%. Energy values of biscuits were significantly (p<0.05) decreased by malted millet flour supplementation. Supplementation of biscuits with different levels of malted millet flour significantly (p<0.05) increased protein, fat, and ash content as compared to wheat flour biscuit. There was no significant (p<0.05) different in Fe, Mg, Ca and K between different types of biscuits. Pathogenic microorganisms such as coli form, staphylococcus and salmonella were not detected in any of the biscuits; therefore they are safe for human consumption. Referring to sensory characteristics including color, odor, taste, crumb texture, crumb grain and general acceptability the result did not revealed any significant (p<0.05) different between different type of biscuits. Based on the results obtained from this study, it is possible to produce a nutritious and safe biscuits supplemented with 20% malted millet flour having acceptable general characteristics as compared to control biscuits without supplementation.