Vol. 11, Special Issue 1 (2022)

Author(s):
Sonia Gulia and Asha Kawatra

Abstract:
In this modern era due to lack of time for cooking, bakery products became very popular due to their easy accessibility, long shelf-life and compatibility with multi type recipes. The present study was conducted to evaluate the nutrient composition of Pizza base prepared from HHB-67 Improved variety of pearl millet flour with incorporating chia seeds powder (10 to 30%). The protein and fibre content of Pizza base were observed in the range of 12.25 to14.42g/100g and 10.62 to 15.13 g/100g, respectively. The concentration of minerals content like calcium and iron in different types of Pizza base were ranged 99.19 to 197.39 mg/100g and 5.32 to 5.51mg/100g, respectively. This combination of pearl millet-based bakery products with chia seeds is a healthy boom to bakery industry because these are not only gluten free, nutritionally superior but also provides a therapeutic option to refined flour based bakery products.