Vol. 12, Issue 4 (2023)

Author(s):
Boodidha Akhila, M Rajasekhar, A Kiran Kumar and B Anila Kumari

Abstract:
The research aims to evaluate biochemical characteristics of banana flour and other millet flours viz. Wheat flour, Ragi flour, Sorghum flour, Foxtail millet flour. Flours were analysed for TSS (^oBrix), reducing sugars (%), total sugars (%), non-reducing sugars (%), titratable acidity (%), sugar: acid ratio, ascorbic acid (mg 100 g^-1), starch (%), crude protein (%), crude fibre (%), crude fat (%) and potassium (%) were analysed. The results showed that among the flours banana flour shown good at biochemical properties.