Formulation of Calcium Enriched Finger Millet (Eleusine coracana) based Muffin Fortified with Nutri Seeds

Ankur Gupta, Nayanika Kamat, Phibamedaaiphylla M. Pakma, Anushmita Baruah, Hanu Sharma, Arun Kumar Pandey, Naveen Kumar, Adity and Harish Kumar

Abstract

Muffins are sweet baked products highly appreciated by consumers because of their soft texture and characteristic taste. However, traditionally muffins are made up of refined wheat flour (RWF) and contain high amounts of sugar and fat which oppose the consumers today’s needs. The increasing interest of consumers in health regimes, fitness and body appearance leads to a rise in the demand for health products. Therefore, the present study was undertaken to develop a value- added muffin type product using finger millet (Eleusine coracana), nutri seeds (pumpkin, poppy, and chia seeds) and molasses as a sugar substitute to enhance the desired mineral composition as well as nutritive values. The concentration of ingredients and processing conditions were optimized based on multiple trials and the product quality was evaluated based on sensory evaluation. A 9-points hedonic scale was used to evaluate the color, texture, aroma, taste, and overall acceptability of the developed product. The muffin with higher sensory acceptability was selected for the physico-chemical and nutritional evaluation and compared with the control. The results showed that the products incorporated with nutri seeds powder had higher sensory acceptability score and nutrition content. Moisture content was higher in control muffin i.e., 13.39 g, whereas protein (8.28 g), fat (21.37), ash (1.15 g) and fiber (2.88 g) were found higher in muffins incorporated with nutri seeds powder. Moreover, calcium and phosphorus content were found 150.2 mg and 7.59 mg/100 g, respectively along with the DPPH scavenging ability (IC50 value 14.14), total phenolic content (14.86 ppm gallic acid equivalent (GAE), and total flavonoid content (34.24 ppm quercetin equivalent (QE) in nutri seeds fortified finger millet muffin which was significantly (p < 0.05) higher as compared to control muffin..

Published on: March 12, 2024
doi: 10.17756/jfcn.2024-s1-014
Citation: Gupta A, Kamat N, Pakma PM, Baruah A, Sharma H, et al. 2024. Formulation of Calcium Enriched Finger Millet (Eleusine coracana) based Muffin Fortified with Nutri Seeds. J Food Chem Nanotechnol 10(S1): S111-S116.

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