International Journal For Multidisciplinary Research

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Formulation and Quality Evaluation of Multi-Millet Buns

Author(s) Dr. Chitrotpala Devadarshini, Ms. Banani Sahoo, Ms. Soumya Sucharita Sahoo, Ms. Sumitra Chhotaray
Country India
Abstract Millets are one of the cheapest and most nutritious option for bakery products due to their low glycaemic index and higher nutritive value in terms of micronutrients, fibre and phytochemicals. Finger millet, barnyard millet and little millet were taken in different proportions separately with wheat flour like T0 (00:100), T1 (10:90), T2 (20:80), T3 (30:70), T4 (40:60) and a mixture of all three millets and wheat flour were prepared in the ratio like B1 (5:5:5:85), B2 (10:10:10:70), B3 (15:15:15:55), B4 (20:20:20:40). Organoleptic evaluation was done in all the products by using nine-point hedonic rating scale. The most accepted multi-millet buns and control (T0) were kept in poly propylene packaging and sugar cane pulp plate-wrap separately for shelf-life study. Standard AOAC methods were followed to analyze the proximate and mineral composition of the treatments. T2, T3 varieties of finger millet buns and barnyard millet buns; T1, T2 varieties of little millet buns and mixed millet buns were found to have higher nutritional composition in terms of total total ash, crude fibre, crude fat, calcium, iron and phosphorous as compared to control. The most accepted multi-millet buns and control (T0) varieties had a shelf life of three days within an acceptable range in both poly propylene packaging and sugar cane pulp plate-wrap with a better organoleptic value in poly propylene packaging. Incorporation of millets and carrot in bun enhanced its overall nutritional value.
Keywords Bun, Millet, Nutritional composition, Organoleptic evaluation, Shelf-life
Field Sociology > Home Science
Published In Volume 7, Issue 3, May-June 2025
Published On 2025-06-01
DOI https://doi.org/10.36948/ijfmr.2025.v07i03.46054
Short DOI https://doi.org/g9m2f3
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