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.
