Preparation of wheat-based bread with incorporation of foxtail millet flour and jackfruit seed flour

Abstract

To determine whether or not it would be possible to produce a loaf of bread that was fortified with a high concentration of essential nutrients by substituting a portion of wheat flour with foxtail millet flour (FMF) and jackfruit seed flour (JFSF), the purpose of this study was to analyze the feasibility of doing so. Although the bread contains a significant amount of minerals, fiber, and protein, people do not always consume enough of these. Additionally, it eliminated microorganisms, which resulted in improved performance and a longer lifespan. In addition, we investigated the sensory and rheological characteristics of the dough after it had been altered by 25-30%. According to the findings, it continued to carry out its intended function and had a pleasant flavor. The kind T3 was the most beneficial to your health. The findings suggest that FMF and JFSF could be useful in the production of bread that is not only nutritious but also durable. Additionally, they can assist individuals in improving their eating habits and reducing food waste.