Sensory And Nutritional Evaluation Of Iron-Enriched Sprouted Pennisetum Glaucum Seed Products

Abstract

Germination is a cost-effective technique to improve the nutritional quality of millet seeds. Pennisetum glaucum seed  is an important coarse grain crop in western India. Its potential for future human use is significant due to its ability to tolerate challenging growing conditions such as drought, poor soil fertility, and high temperatures. It can be cultivated in regions suitable for the growth of other grains like corn  and wheat Pennisetum glaucum  contains large amounts of minerals such as iron, calcium, and zinc, and is also high in fat. Nutritionally it is comparable to the most important types of grains and superior to them due to its energy and protein value. In contrast to the institutional support for wheat, rice, and maize, and  Pennisetum glaucum seed cultivation continues to shrink due to the absence lack of institutional support for millet cultivation. Pennisetum glaucum is highly nutritious but is underutilized in developed countries as it is not available in a convenient ready-to-eat form. This study aims to address this issue by using wheat flour and sprouted pearl millet flour in different proportions to produce value-added products such as biscuits, ladoo, and namakpara. . The nutritional content of these products is characterized and their acceptability evaluated by sensory analysis by a panel of judges. This study highlights the potential of incorporating sprouted gray millet into daily snacks to improve the nutritional profile and overall acceptability of these products.