Asian Journal of Dairy and Food Research, volume 27 issue 2 (june 2008) : 138 - 141

DEVELOPMENT AND NUTRITIONAL EVALUATION OF PEARL MILLET RICH BANANA CAKE

Anu, Salil Sehgal, Asha Kawatra

Affiliations

¹Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar - 125 004, India

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Cite article:- Anu, Sehgal Salil, Kawatra Asha (2024). DEVELOPMENT AND NUTRITIONAL EVALUATION OF PEARL MILLET RICH BANANA CAKE. Asian Journal of Dairy and Food Research. 27(2): 138 - 141. doi: .

ABSTRACT

In the present investigation pearl millet (Pennisetum glaucum L.), refined wheat flour and green gram (Phaseolus aureus) were used to formulate banana cake. The pearl millet, refined wheat flour and green gram flour were mixed in the ratio of 20: 70: 10 (Type-I), 30: 60: 10 (Type-II) and 100% refined wheat flour (control). Blanched pearl millet flour was used in the formulation of banana cake. Sensory analysis indicated that banana cake was liked moderately by the panelists. The proximate composition, sugar and mineral content of type-I and type-II banana cake were higher than control banana cake. Therefore, blanched pearl millet flour in combination with refined wheat flour and green gram flour can be successfully incorporated for the development of nutritious banana cake.

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Asian Journal of Dairy and Food Research

DEVELOPMENT AND NUTRITIONAL EVALUATION OF PEARL MILLET RICH BANANA CAKE

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