Preparation of Healthy Cookies from Germinated Flour Blends of Finger Millet and Pearl Millet Sweetened with Jaggery

• DOI: 10.29328/journal.japch.1001064
• Publication Date: 2024-04-12T05:32:15Z
• Authors: Garg Amar P; Sharma Shikha
• Keywords: Jaggery; Protein digestibility; Resistant Starch; Eleusine; Pennisetum

Millets are physiologically and therapeutically healthy with high nutritious value in rising demand emerging markets like India, China, Africa, other developing countries including the Western world. Germinated have digestibility used as food for children’s growth development. Climate change resilience technology, nutritional value, announcement of year 2023 “International Millet Year” made it very popular. Bakery items based on Millet, particularly cookies, becoming more popular both urban rural areas. Jaggery is raw sugar prepared from sugarcane juice considered superior to white sugar. It offers numerous therapeutic benefits, anti-carcinogenic antitoxic actions. Hence, this study aimed prepare germinated finger pearl better quality that attracting attention health-conscious people a worldwide scale. Cookies blends wheat flour (GWF), millet (GFMF), (GPMF) were examined their physicochemical qualities, vitro digestibility, antioxidant activity, overall acceptability by consumers. In protein (62.24-82.34%), starch (47.48-62.41%), total phenolic content (11.45–49.12 mg GAE/100 g), activities significantly increased proportion GFMF GPMF cookie samples, whereas starch, dietary fiber, carbohydrate, phytic acid decreased. The physical qualities cookies also improved addition flours. acceptable sensory properties, taste, aroma, appearance, mouthfeel, crispiness, acceptability, produced blending 60% GWF, 20% GFMF, (T2). This demonstrated may be functional ingredients create goods.