Formulation and characterization of Millet flour blend incorporated composite flour

The composite flour containing kodo ( Paspalum Scrobiculatum ) and barnyard Millet (Echinochloa colona ) flour, whole wheat flour and defatted soy flour of four different combinations was prepared and studied the impact of Millet flour blend incorporation on characteristics of composite flour. The Millet flour blend and composite flour were analyzed for its particle size distribution, sedimentation value, falling number, wet and dry gluten content, bulk density, water absorption capacity (WAC), oil absorption capacity (OAC), swelling power (SP), thermal properties, pasting properties, retrogradation properties (level of syneresis) and chemical parameters such as moisture content, total carbohydrate, crude fiber, protein, fat, starch, amylose, amylopectin and reducing sugar content using standard procedures. Results indicated that wet and dry gluten content, bulk density, WAC, SP decreased significantly (p<0.05); level of syneresis and OAC, conclusion gelatinization temperature, gelatinization range (R), protein and crude fiber content were increased significantly at p<0.05 with increased proportion of Millet flour blend. Due to lower peak viscosity of Millet flour blend, the peak viscosities of all composite flour containing Millet flour blend were low, compared to the standard composite flour. The setback viscosity was increased with increased proportion of Millet flour blend. Thus the analyzed properties of composite flour were significantly modified while increasing the level of incorporation of Millet flour blend.