Nazni P and Karuna TD
Introduction: Millets are good sources of energy, protein, fatty acids, vitamins, minerals, dietary fibre and polyphenols. Millet bran is therefore a by-product of millet-based food manufacturing. Background: The chemical treatments will decrease the content of anti-nutrients and increase the content of compounds that improve bioavailability. Objectives: The present study with the objectives to study the different method of chemical treatment in barnyard millet bran, and the treated bran and raw bran was analysed for the antinutrional and proximate composition. Materials and Methods: Various pre-treatment done by chemical treatments in Barnyard millet bran, antinutritional and chemical composition and texture analysis were analysed using standard techniques. Results and Conclusion: The various chemical treated bran the calcium hydroxide and hot water treated [treatment-2] barnyard millet bran get decrease the antinutrient factors such as trypsin inhibitor, lipase activity, phytates etc., when compare to raw barnyard millet bran. From the chemical analysis the dietary fibre, protein, ash content was stabilized in [treatment-2] treated bran when compare to other treated bran. The sensorial attributes of rusk at ratio (85:15) and muffin at ratio (75:25) with BMB substitution got highly accept by panel members. Even though BMB slightly increased the hardness of rusk and in muffin increase the strength of muffin.
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Journal of Food & Industrial Microbiology received 160 citations as per Google Scholar report
