Physicochemical and Nutritional Attributes of Multigrain Flour Buns Prepared from Barley, Soybean and Finger Millet

The present study was designed to formulate multigrain flour buns by substituting Refined Wheat Four (RWF) with different amounts of Multigrain Flour (MGF) and to analyze its effect on sensory acceptability, physicochemical, nutritional properties and storage stability of MGF buns. MGF was prepared by mixing 70% Barley Flour (BF), 15% Low Fat Soy Flour (LFSF) and 15% of Finger Millet Flour (FMF). RWF and MGF blends were made in the ratio of 100:0, 90:10, 80:20, 70:30 and 0:100. Different MGF blends showed significant increase (p<0.05) in optimum water intake (OWI), Water Absorption Capacity (WAC) and bulk density while decreased gluten content with increase in the level of MGF. MGF buns formulated using RWF: MGF blends exhibited significant (p<0.05) increase in weight, density but decrease in volume and specific volume. Upon sensory evaluation, buns formulated with 10 and 20% of MGF were found most acceptable. Hence MGF bun with 80:20:RWF:MGF was selected for texture, nutritional analysis and storage study. MGF bun was found to have significantly (p<0.05) lower value of hardness, gumminess and chewiness when compared with RWF bun. Incorporation of 20% MGF resulted in significantly (p<0.05) higher moisture, crude protein, crude fat, crude fibre, Total Dietary Fibre (TDF), calcium, total phenol content and Anti-oxidant Activity (AOA) in MGF bun than RWF bun. For storage study, buns were kept at room temperature (18 to 22ºC) for 6 days. The moisture content, Free Fatty Acid (FFA), peroxide value and Total Plate Count (TPC) of both the buns increased but were observed within the acceptable range.