Development of Bread from Fermented Pearl Millet Flour
- *Corresponding Author:
- Ranasalva N
Department of Agricultural Engineering
Vanavarayar Institute of Agriculture, Pollachi, India
E-mail: [email protected]
Received Date: March 18, 2014; Accepted: May 13, 2014; Published Date: May 29, 2014
Citation: Ranasalva N, Visvanathan R (2014) Development of Bread from Fermented Pearl Millet Flour. J Food Process Technol 5:327. doi:10.4172/2157-7110.1000327
Copyright: © 2014 Ranasalva N, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The probiotic bacteria are found to get developed in the spontaneously fermented pearl millet. Bakery products are used as a vehicle for incorporation of different nutritionally rich ingredients. Fortification of wheat flour with nonwheat proteins increases protein quality by improving its amino acid profiles. The anti-nutrients phytic acid was reduced from 858.4 mg/ 100 g in the raw pearl millet to 380.3 mg/100 g in the cooked fermented pearl millet. Tannin did not show any reduction in its amount after cooking and fermenting the pearl millet from the raw pearl millet. The cooked fermented pearl millet was utilized for the production of bread substituting refined wheat flour. The bread substituted with 10, 15 and 20 per cent of the cooked fermented pearl millet flour showed good textural and physical properties and the quality was comparable to the market bread.