International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Call for Papers | Fully Refereed | Open Access | Double Blind Peer Reviewed

ISSN: 2319-7064


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Research Paper | Nutrition Science | India | Volume 12 Issue 11, November 2023


A Comparison Study on Nutritional, Textural and Sensory Evaluation of Biscuits Made from Millet

Vinay G M


Abstract: Millets are the superfood and future food of the world, they meet the UN sustainable goals. Millets are gluten-free, underutilized grains with high nutritional value. The prevalence of allergies and lifestyle diseases due to the consumption of single cereal leads to the search for alternative grains to produce bakery products. This study investigates the potential of different millets for biscuit production as a substitute for refined wheat flour. Chemical composition analysis of barnyard, finger millet, and pearl millet was conducted. Biscuits were prepared by blending millet flour and refined wheat flour in a 50:50 ratio, and evaluated for chemical composition, color, texture, and sensory quality. Millet biscuits showed significant variations in fat and ash content. Finger millet biscuits exhibited superior texture, while pearl millet biscuits displayed superior nutrition, color, and sensory attributes. Barnyard millet also demonstrated comparable quality. Overall, pearl millet biscuits were deemed the most suitable for biscuit production.


Keywords: Finger millet, Pearl millet, Barnyard millet, Biscuit


Edition: Volume 12 Issue 11, November 2023,


Pages: 1278 - 1282


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