Creation of bread and biscuits using fermented and cooked pearl millet flour

Abstract

Pearl millet that ferments on its own is discovered to harbor probiotic microorganisms. Bakery goods serve as a medium for incorporating various nutrient-dense components. By enhancing its amino acid profiles, fortifying wheat flour with non-wheat proteins improves the quality of the protein. In the cooked fermented pearl millet, the antinutrient phytic acid decreased from 858.4 mg/100 g in the raw millet to 380.3 mg/100 g. After the pearl millet was cooked and fermented, the level of tannin did not decrease from the raw millet. In place of refined wheat flour, the cooked fermented pearl millet was used to make bread and biscuits. The bread that was made with 10, 15, and 20% cooked fermented pearl millet flour had good physical and textural qualities and was on par with bread from the market. Cookies made with 50% cooked fermented pearl millet flour demonstrated acceptable acceptance, as did cookies made with 50% and 100% wheat flour replacement.