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| dc.contributor.author | Aregash, Mamo Gizaw | |
| dc.date.accessioned | 2022-02-24T06:59:07Z | |
| dc.date.available | 2022-02-24T06:59:07Z | |
| dc.date.issued | 2021-10 | |
| dc.identifier.uri | http://ir.bdu.edu.et/handle/123456789/13054 | |
| dc.description.abstract | Bread is traditionally made from wheat flour. However, there is a challenges using such cereal crops for bread development such as low yield, unable to resist drought, and low pest resistance. Millet on the other hand can overcome the above-mentioned challenges and hence can be used attractive alternative to make bread. However, using millets for bread development have some challenges such as the presence of antinutritional (Phytate and tannin). This research focuses on the formulation of composite bread by using both finger and Biofortified pearl millet with wheat. The overall process includes washing the millet, malting, grinding, and dough preparation for making bread. The germination effect on the antinutritional contents was investigated by varying the germination time (1, 2, and 3 days) and germination temperature (25, 30, and 35 o C). After the germination condition was optimized, the effect of flour size (150, 250, and 350µm) and mixing ratio of millet with wheat (0, 10, 30, and, 50 %) on antinutritional component reduction and quality of bread was analyzed. Both temperature and time during the germinating process have a significant impact on both the tannin and Phytate reduction. The phytate and tannin content of raw Biofortified pearl millet was 689.6mg/100g and 834.72mg/100g respectively. The lowest phytate and tannin content for Biofortified pearl millet was 95.5483mg/100g and 105.2mg/100g respectively at 30°C for 3days germination. The phytate and tannin content of raw finger millet was 713.29 mg/100g and 984.68 mg/100g respectively. The phytate and tannin content for finger millet was 139.73 mg/100g and 216.54 mg/100g respectively at 30°C for 2 days germination. Both mixing ratio and particle size have a significant effect on the reduction of tannin, Phytate, and the quality of bread. The optimum mixing ratio (millet to wheat) and particle size were 10:90 and 150micrometer respectively for both finger and Biofortified pearl millet-based bread. Germination time, temperature, mixing ratio, and particle size appeared to be promising food processing methods for improving the nutrient and energy densities of both finger millet and bio-fortified pearl millet. | en_US |
| dc.language.iso | en_US | en_US |
| dc.subject | CHEMICAL AND FOOD ENIGINEERING | en_US |
| dc.title | Improving the quality of Biofortified pearl millet and finger millet based bread by optimizing process parameter | en_US |
| dc.type | Thesis | en_US |
