Improve the Nutritive Value of Produced Cake by Replacement Wheat Flour with Pearl Millet Flour | ||||
| Annals of Agricultural Science, Moshtohor | ||||
| Article 55, Volume 59, Issue 5, 2021, Page 445-454 PDF (600.41 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/assjm.2021.195011 | ||||
 View on SCiNiTO | ||||
| Author | ||||
ashraf sharoba 
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| Department of Food Technology, Faculty of Agriculture, Benha University, Egypt. | ||||
| Abstract | ||||
| Bakeries occupy an important position in human nutrition locally and globally. The result of gap between production and consumption for wheat, the government are imported wheat from different countries. Millets are widely grown in the semiarid tropics of Africa and Asia. It serves as a major food component in various traditional foods such as bread, porridges and snack foods. In this study replacement wheat flour (72% ext.) with pearl millet flour for manufacture the blends of cake. (10% pearl millet flour + 90% wheat flour, 20% pearl millet flour + 80% wheat flour, 30% pearl millet flour + 70% wheat flour and 100% pearl millet flour). The chemical composition, rheological properties, textures, staling, microbiological examination and sensory properties of produced cake and during the storage period of 8 days at 25 ± 1 °C were done. The results showed that a clear and noticeable improvement of all characteristics of produced cake, which was the increase of ash, protein, fiber, fat and carbohydrate compared to the control sample. Therefore, the study recommended that using the pearl millet flour for the manufacture of bakery products. | ||||
| Keywords | ||||
| Millet- chemical composition- rheological properties; microbiological examination; cake | ||||
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