Quality evaluation and anti-nutritional factors of pearl millet blended cake

Pearl millet is one of the most important food crops for the poor farmers especially the tribal people of India. The aim of this study was to evaluate the effect of incorporation of pearl millet flour as a supplement on the quality, anti-nutritional and sensory properties of cake. Six blend ratios of cake i.e 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 was developed for refined wheat and pearl millet flour, respectively. Crude fibre, crude fat, ash, phytic acid and polyphenol content in refined wheat- pearl millet flour blended cake increased with the incorporation of pearl millet flour from 0.36 to 1.53, 20.16 to 21.17, 1.77 to 2.51 per cent, 258.58 to 266.81 and 261.85 to 301.18, respectively. Overall acceptability of refined wheat-pearl millet blended cake showed that the blend having 80:20::refined wheat: pearl millet scored the best among all the treatments.