EFFECT OF MALTED BUCKWHEAT ON THE SENSORY AND NUTRITIONAL PROFILES OF SEL-ROTI

Abstract

The aim of this research was to optimize buckwheat flour content and evaluation of effect on quality of sel-roti. Different formulations were made by using DOE (Design of Expert) v 7.1.5. D- optimal design is used to formulate the recipe. Buckwheat flour incorporated sel roti was prepared with the incorporation of buckwheat flour in 0 parts, 2.52 parts, 5.04 parts, 10 parts, 12.44 parts, 14.96 parts, 17.48 parts, and 20 parts concentration with rice flour. The buckwheat grains were stepped in water for 20 h and germinated at 26- 28 ℃ in open environment for 3 days and were kilned at 45 ℃. The germinated buckwheat grains were processed into fine flour. The proximate analysis of prepared buckwheat flour and rice flour were carried out in the lab. The sensory analysis of buckwheat flour incorporated sel-roti of different concentration was carried out and analyzed statistically to obtain best formulation using Genstat Release 12.1 at 5% level of significance. 12.44 percent malted buckwheat flour incorporated sel-roti was found to be superior than other formulation based on sensory quality. Moisture content of sel-roti decreased with the increase in malted buckwheat flour incorporation from 0 – 20 parts and had significant effect on it. Likewise, malted buckwheat flour incorporation also had significant effect on the fat uptake of sel-roti and increased with the increase in malted buckwheat flour proportion. The crude protein (% db), total ash (% db), iron content (mg/100 g), crude fat (% db) are found to be 9.73, 0.52, 2.67, 28.28 respectively in 12.44% malted buckwheat flour incorporated sel-roti which is higher as compared to values of control sample. Based on the sensory and physicochemical analysis, it was concluded that 12.44% malted buckwheat flour could be incorporated to improve the nutritional and sensory quality of sel-roti.