Development of Value Added Millet Products by Incorporated With Musa Acuminata
DOI:
https://doi.org/10.46243/jstj.2019.v4.i6.86Keywords:
Musa acuminata, muffin, Value added product, waste minimizationAbstract
: Muffins are high-calorie baked products distinguished by good taste and texture. In the present study, attempt contain be complete to develop nutrient-rich value added product (muffin) by the incorporation of Musa acuminata in the proportion (65:60, 65:70, 65:80, 65:90, 65:100). The nutritional and mineral composition of muffin and organoleptic properties were analyzed by the standard methods. It discovered that after the substitution of Musa acuminata in value added products the nutritional composition and mineral composition will increase. The organoleptic analysis shows that the incorporation of 80g fresh Musa acuminata was more acceptable in the case of muffins.
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