The effect of germination on the nutritional quality and sensory evaluation of finger millet ( <i>Elusine coracana</i> L., var. <i>Kabre-1)</i> malt incorporated biscuit

The purpose of this study was to analyze the impact of different germination times and drying temperatures on the finger millet malt and nutritional and sensory evaluation of biscuit incorporated with the selected finger millet malt. Malt was prepared from finger millet seeds with different germination times (12, 24, 36 and 48 h) and was subjected to different drying temperatures (60 ± 2 °C, 75 ± 2 °C and 90 ± 2 °C) in a cabinet drier. It was found that germinating finger millet seeds for 48 h at 28 ± 2 °C reduced (p ≤ 0.05) tannin by 32.23%, phytic acid by 48.38% and total phenolic content (TPC) by 42.43%. The optimal time of germination and drying temperature was found to be 48 h and 90 °C which was selected based on the sensory evaluation of the samples of the prepared flour. Among the five prepared samples of biscuits, sample B (75% wheat and 25% malted finger millet flour) was found to be more preferred by the panelists. The best product sample contained 5.2% of moisture, 23.8% of crude fat, 11.73% of crude protein, 0.47% of ash content and 1.55% of crude fiber. The nutritional content of biscuits can be improved by using malted finger millet flour which can lower the amount of antinutrients, making it a healthier and more appealing choice.