Effect of Replacing Wheat Flour with Pearl Millet Flour on Chemical and Sensory Properties of Bound Cake

Mallasiy, Lamya O. H.; Elezaly, Fayza M.; Mohammed, Manal M. A.

doi:10.21608/jfds.2023.231613.1128

Effect of Replacing Wheat Flour with Pearl Millet Flour on Chemical and Sensory Properties of Bound Cake

Document Type : Original Article

Authors

¹ Department of Home Economics, Faculty of Science and Arts, Mahayel Aseer, King Khalid University , Saudi Arabia

² Department of Home Economics, Faculty of Specific, Education, Mansoura University, Egypt

³ Department of Family Education, AL Qunfuthah University Faculty - Umm AL-Qura University - Kingdom of Saudi Arabia

10.21608/jfds.2023.231613.1128

Abstract

The objective of this work study the effect of replacing wheat flour 72% extraction with Pear millet flour in different ratios (100:0,40:60,60:40,80:20 and 0:100) On the chemical and sensory properties of pearl millet bound cake. The obtained results indicated that nutritional value of the bound cakes increased in terms of their protein, fiber, and mineral content. In addition, the amount of the essential and nonessential amino acids content in sample 100% millet flour in comparing with sample (A) 100% wheat flour. So, the study recommended that, the availability using of pearl millet flour at different levels into wheat bound cake formula improved their nutritional quality and sensory evaluation of cake bound produced.

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