Preparation and Chemical Analysis of Germinated Composite Flours Multigrain Bread

ABSTRACT: Bread is consumed globally and categorized as fast moving consumer goods (FMCG) and has relative high nutritive value with unique sensory properties like texture, taste, and flavor. Protein is a basic nutrient that plays a vital role in tissue repair, muscle growth and overall health. The purpose of present study was to examine the nutritional value and sensory qualities of wheat flour supplemented with different ratios of germinated finger millet and soybean flours. Different phytochemicals, including flavonoids, phenols, terpenoids, alkaloids, and tannins, were detected in the ethanol extract of the flour samples. Physico-chemical parameters revealed that moisture content, proteins, fats, and crude fibers increased by 8.6%, 6.08%, 1.23%, and 0.77%, respectively in blended flours, whereas the contents of carbohydrates and energy decreased by 18.46 and 48.34%. Additionally, as the germinated finger millet and soybean flours were gradually added, the bread's volume and dough's expansion decreased by 60 and 110 cm, respectively. The bread produced with 100% whole wheat flour (sample A) was found to be the most palatable based on sensory score while wheat + up to 20% germinated soybean flour or 20% germinated finger millet flour produced the bread that was satisfactory in terms of nutrients.