Year: 2024
Type: article
Abstract: The study was carried out at postharvest technology laboratory, College of Horticulture, Mojerla, Sri Konda Laxman Telangana State Horticultural University, Wanaparthy district.This study examines the nutritional properties of biscuits made from composite flour of barnyard millet and dragon fruit powder, focusing on parameters such as moisture, protein, fat, crude fibre, carbohydrates, calcium, iron, calories, phenolic content, and dietary fibre.Moisture content ranged from 2.18% to 3.15%, with lower levels in formulations with higher barnyard millet.Protein peaked at 10.01% in the control sample and decreased with more dragon fruit powder.Ash content increased with dragon fruit powder, reflecting its mineral richness.Crude fibre reached a maximum of 7.65% in formulations with the highest dragon fruit powder, while carbohydrates varied from 63.52% to 70.50%, declining with more dragon fruit.Mineral content, particularly calcium and iron, decreased with added dragon fruit, and caloric content ranged from 414.67 to 491.33 kcal per 100g.Total dietary fibre content varied significantly, peaking at 9.92% in samples with more dragon fruit powder.Overall, biscuits incorporating these ingredients provide enhanced nutritional benefits, especially in dietary fibre, making them valuable for health-oriented consumers.These findings support further development of functional food products that leverage the strengths of barnyard millet and dragon fruit.
Source: PLANT ARCHIVES
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4409303258