Formulation And Evaluation Of Lotus Seeds Enriched Millet Flour Based Bakery Products

Abstract

Millets are unique among the cereals because of their richness in calcium, dietary fiber, polyphenols and protein. Four millets such as Bajra (1mg), Barnyard (26.50 gm/100g), Foxtail (11.19mg) and Ragi (2.23 to 3.24mg) which are rich in flavonoids and total phenols were incorporated with lotus seed exhibited highest content of nutrients. Lotus seed is rich in major food components (Lipid, protein, starch, vitamins and minerals) and bioactive compounds and thus its used to develop value added products and bakery products with high protein and carbohydrates. The lotus seed flour is a good source of protein (19.25 + 0.24g), fiber (4.25 + 0.09g) and carbohydrates (65.02 + 0.15(g)) with enhanced functional properties. This study revealed that had lotus seed incorporated composite flour was found that the flavonoids(730.95mg) content was also good in amount and it has immense health benefits for all age groups and it provides a sustainable diet to young generations while at the same time representing and important market for sustainable food products for the sustainable development.