Evaluation of composite millet breads for sensory and nutritional qualities and glycemic response.

  title={Evaluation of composite millet breads for sensory and nutritional qualities and glycemic response.},
  author={A Chhavi and Sasidharanpillai Sarita},
  journal={Malaysian journal of nutrition},
  volume={18 1},
INTRODUCTION This study was undertaken with the objectives of formulating composite bread by utilising finger millet flour and foxtail millet flour and further to evaluate these breads for sensory, nutritional qualities, and glycemic response. METHODS Two genotypes of finger millet VL-146 and PRM-601 and one local cultivar of foxtail millet were studied. The finger millet flour (FMF) and foxtail millet flour (FTF) were individually blended in various proportions (30 to 60%) into refined wheat… CONTINUE READING


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