Development of Wafers Incorporated with Pearl Millet Flour & Barnyard Millet Flour

Abstract

Wafers incorporated with pearl millet flour and barnyard millet flour were developed and assessed for their nutritional & sensory parameters. Total eight formulations were prepared. A control was prepared with refined wheat flour and remaining all ingredients are same for all proportions. The highest value of Protein content was observed for the formulation with 30 % refined wheat flour,70 % pearl millet flour(C) and Fat, Carbohydrates is highest in the formulation with 50% refined wheat flour,30 % pearl millet flour + 20 % barnyard millet(H).Highest value of ash content was observed for the formulation with 50 % refined wheat flour,50%barnyard millet flour(E).Highest value of crude fiber observed for the formulation 30% refined wheat flour,70% barnyard millet flour. Sensory scores were highest for the formulation with 50 %refined wheat flour,50 % pearl millet flour making it the most acceptable formulation. Nutritionally and organoleptically (Taste) the above stated formulations were superior but their visual appearance was negatively affected due to increased Color compared to the control.