PHYSICOCHEMICAL PROPERTIES OF BROWNTOP MILLET AND EVALUATION OF ITS SUITABILITY IN PRODUCT FORMULATION

Abstract

The present study aims to investigate the physicochemical properties of Browntop millet, comparing it with refined wheat flour and evaluation of its suitability in product formulation. The proximate composition (moisture, ash, protein, fat and crude fiber) and functional properties (solubility, swelling power, water absorption capacity, oil absorption capacity and
bulk density) were studied using AACC standard methods. The product bread was formulated by replacement of refined wheat flour of different levels of Browntop millet (10.20, 30%. The result were analysed the ash content of the Browntop millet and refine wheat flour are (2±0.005) % and (1.00±0.1)% respectively. The moisture content of the Browntop millet and
refined wheat flour are (13.13±0.11% and (14.00±0.01) % respectively. The protein content of the Brown Top miller and refined wheat flour are (17.31±0.05% and (11.06±0.05% respectively. The far content of the Browntop millet flour and refined wheat flour are (6.23±0.11)% and (4.02±0.01% respectively. The carbohydrate content of Browntop millet
flour and refined wheat flour are (61.63 ±10.20)% and (79.870.01)% respectively. The crude fiber content of Browntop millet flour and refined wheat flour are (3.53±0.05)% and (0.36±0.05)% respectively. The results of the functional properties of Browntop millet flour and refined wheat flour are analysed. The bulk density of the Browntop millet flour and refine wheat flour are (0.7±0.04)g/ml and (0.82±0.02)g/ml respectively. The water absorption capacity of the Browntop millet flour and refined wheat flour are (2.15±0.02)g/g and (2.00+0.01)g/g respectively. The oil absorption capacity of the Browntop millet flour and refined wheat flour are (2.30±0.01)g/g and (2.59±00.01)g/g respectively. The solubility percent of the Browntop millet flour and refined wheat flour are (11.06±0.05)% and (13.22±0.02% respectively. The solubility power of Browntop millet flour and refined wheat flour are (7.7±0.04)g/g and (6.97±0.02) g/g respectively. Sensory analysis of bread formulated seems to be reduced with increased level of fortification.