Quality analysis of pearl millet based value-added Indian breakfast

Pearl millet (Pennisetum glaucum) has been recognized for its nutritional value and resilience to harsh environmental conditions. Jamun seed powder is gaining attention for its potential health advantages, including anti-diabetic properties, antioxidant effects, and anti-inflammatory activities. The Jamun seed powder was incorporated in breakfast products at 20% levels replacing pearl millet flour. The sensory evaluation was performed by 9 Hedonic scale and the most acceptable type of products compared with control for performing nutritional composition such as proximate, minerals, in vitro digestibility, phtyic acids and polyphenols. The findings of the sensory studies revealed that Jamun seed powder incorporation in Chapatti (15%) and Dalia (20%) good acceptability, with minimal impact on sensory attributes and Upma showed a decline in acceptability at 20% Jamun seed powder. The addition of Jamun seed powder led to an increase in crude fiber (1.87 to 2.57 %), minerals like calcium (33.84 to 74.23 mg/100gm) phosphorus (158.53 211.06 mg/100gm), and zinc (1.71 to 3.53 mg/100gm), offering potential health benefits to consumers. Moreover, the decrease in phytic acid (592.23 to 487.53 mg/100gm) content indicated improved mineral bioavailability, while the rise in polyphenols (231.09 to 456.97 mg/100gm) content showcased the antioxidant potential of the fortified breakfast products. The in-vitro studies revealed that the protein digestibility of the products decreased (60.06 to 41.47 %) and starch digestibility was not as significant with the incorporation of Jamun seed powder. The findings highlight the potential of these value-added breakfast products to offer enhanced nutritional content and functional benefits, particularly for those following diabetic diets.