Development and quality assessment of garlic small bread (Garlic Pav) prepared by using refined wheat flour, pearl millet flour, sago flour and garlic

Abstract

Bread is a simple food that has been eaten throughout history. From the ancient Egyptians discovering it, to British peasants collectively bringing their dough to the local bakehouse, and even causing a national revolution in France. Bread is an important, yet delicious and healthy food that is well-loved. The aim of this research was to develop garlic small bread (garlic pav) using refined wheat flour, pearl millet flour, sago flour and garlic. The consumption of garlic small bread (garlic pav) can be beneficial to health in numerous and significant ways. The flour composition of refined wheat flour, pearl millet flour, sago flour and garlic were mixed at different proportion levels (T1) 95:2.5:2.5:15, (T2)85:7.5:7.5:15, (T3) 75:12.5:12.5:15 while the refined wheat flour bread (T0) 100:00:00:00 was served as control sample. The prepared breads were analysed through various Physico-chemical, microbiological and sensory attributes. All treatments were replicated three times and the data obtained during investigation were statistically analyzed by using analysis of variance (ANOVA) and critical difference (C.D.) techniques. The satisfactory result of bread was for T1 protein (8.32%), fat (2.50%), ash (1.94%), and carbohydrate (63.13%) as comparable to control without adversely affecting the sensory parameters which was high in T2 colour and appearance (7.8), Flavour and taste (8.4) and overall acceptability (7.9). based on the findings it can be concluded that beneficial ingredients like pearl millet flour, sago flour and garlic can be mixed together to prepared small bread (PAV). The nutrition parameters of prepared garlic small bread are beneficial for help in curing blood system and heart disease.