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Vol. 8, Issue 6 (2019)

Nutritional composition of kulcha prepared from three varieties of pearl millet by incorporating soyabean flour

Author(s):
Renuka Jandu and Asha Kawatra
Abstract:
The present investigation was conducted to evaluate the nutrient composition of kulcha prepared from three varieties of pearl millet with incorporating soyabean flour. The protein and fat content of kulcha developed from HC-20, HHB-67 improved and WHC-901 were observed as 14.26, 13.53 and 13.79 g/100g and 9.23, 8.71 and 9.88 g/100g, respectively. The concentration of calcium and iron in kulcha developed from HC-20, HHB-67 improved and WHC-901 were 39.51, 40.35 and 39.57 mg/100g and 4.47,3 3.57 and 3.16 mg/100g, respectively. It was found that development of pearl millet based bakery products is not only nutritionally superior but also provides an alternative to wheat based bakery products.
Pages: 52-54  |  929 Views  118 Downloads


The Pharma Innovation Journal
How to cite this article:
Renuka Jandu, Asha Kawatra. Nutritional composition of <em>kulcha </em>prepared from three varieties of pearl millet by incorporating soyabean flour. Pharma Innovation 2019;8(6):52-54.

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