Effect of Oats and Millet composition in Gluten-free Nutrient wafer

Abstract

Pearl Millet [Pennisetum glaucum (L.)] is a widely cultivated staple crop and nutritionally rich cereal grain. The cultivar can tolerate drought and high temperatures, making it suitable for arid and semi-arid regions, especially in Africa and Asia. Millet-based products have numerous health benefits like lowering cholesterol, managing blood sugar, and many others. It is rich in antioxidants, fiber, and various micronutrients. Millet is gluten-free, suitable alternative for individuals with gluten intolerance or celiac disease. Methods: Low-sugar-gluten-free Pearl millet wafer is a low-moisture baked food prepared from a mixed batter of millet powder, and oats. A waffle iron toaster (1000W) is used to prepare the wafer The nutritional components were analyzed and calorie calculation was done following the Atwater system. The total energy from a 100 gm wafer serving was found to be around 289 calories. Results and Discussions: The product was typically shaped in a square-grooved sheet, with a density around 0.2gm/cc, the matrix is aerated and fluffy. Total final moisture, ash and extracted fat content was also estimated. The average thickness of the wafer was around 5mm. Sensory parameters like crispiness, chewiness and mouthfeel were evaluated on a hedonic scale while the crispiness is correlated to the final moisture content. Product cost was calculated including the energy cost calculation. The cost of the final product was Rs 45/100gm which is at per the marketed wafers. Conclusion: The improved quality was targeted to achieve in a model of low-emission process to reduce the energy cost and increase production efficiency with better nutritional component retention.