Extruded flakes from pearl millet (Pennisetum glaucum) - carrot (Daucus carota) blended flours- Production, nutritional and sensory attributes

Figures & data

Table 1. Mixing ratio

Samples	Millet flour (%)	Carrot flour (%)
A	100	0
B	95	5
C	90	10
D	85	15
E	80	20

Table 2. Proximate composition of millet-carrot composite flour

Sample/Parameter	100M:0C	95M:5C	90M:10C	85M:15C	80M:20C
Moisture (%)	9.47 ± 0.05^d	8.00 ± 0.00^a	8.54 ± 0.05^b	8.16 ± 0.23^a	8.97 ± 0.04^c
Ash (%)	1.19 ± 0.08^a	2.44 ± 0.20^b	2.40 ± 0.57^b	2.97 ± 0.24^b	2.69 ± 0.33^b
Fat (%)	2.46 ± 0.10^c	1.86 ± 0.04^a	2.21 ± 0.06^b	1.86 ± 0.15^a	1.86 ± 0.10^a
Crude Fibre (%)	2.05 ± 0.76^a	3.21 ± 0.01^b	3.59 ± 0.04^b	2.92 ± 0.05^ab	3.35 ± 0.57^b
Protein (%)	10.50 ± 0.64^c	10.28 ± 0.01^c	9.02 ± 0.37^a	9.56 ± 0.00^b	9.76 ± 0.10^b
Carbohydrate (%)	74.85 ± 0.05^b	74.22 ± 0.37^b	74.35 ± 0.83^b	74.54 ± 0.08^b	73.01 ± 0.42^a

Mean values with the same alphabet in arow are not significantly different (p > 0.05).

Values are mean ± standard deviation of duplicate determination.

M—Millet C—Carrot.

Table 3. Functional properties of millet-carrot composite flour

Sample/Parameter	100M:0C	95M:5C	90M:10C	85M:15C	80M:20C
Bulk Density (g/cm^3)	0.73 ± 0.02^a	0.75 ± 0.04^a	0.70 ± 0.01^a	0.70 ± 0.02^a	0.71 ± 0.05^a
Dispersibility (%)	70.50 ± 2.12^c	70.00 ± 0.00^c	60.50 ± 0.71^b	56.50 ± 2.12^a	56.00 ± 0.00^a
WAC (g/g)	1.12 ± 0.04^a	1.27 ± 0.04^ab	1.39 ± 0.11^b	1.50 ± 0.10^b	1.49 ± 0.13^b
OAC (g/g)	2.50 ± 0.21^ab	2.63 ± 0.18^ab	2.38 ± 0.08^a	2.56 ± 0.12^ab	2.93 ± 0.25^b
LGC (%)	6.01 ± 0.01^a	6.00 ± 0.01^a	8.01 ± 0.01^b	9.95 ± 0.08^b	13.99 ± 0.01^c
SP (%)	4.25 ± 0.25^a	4.61 ± 0.30^ab	4.65 ± 0.14^ab	4.99 ± 0.04^b	5.05 ± 0.17^b
Solubility (%)	12.50 ± 0.71^a	17.50 ± 0.71^a	17.50 ± 3.54^a	17.50 ± 3.54^a	16.00 ± 1.41^a

Mean values with the same alphabet in arow are not significantly different (p > 0.05).

Values are mean ± standard deviation of duplicate determination.

M—Millet C—Carrot.

SP—Swelling Power WAC— Water Absorption Capacity OAC—Oil Absorption Capacity.

LGC—Least Gelation Concentration.

Table 4. Mineral composition of millet-carrot composite flour

Sample/Parameter (mg/100 g)	100M:0C	95M:5C	90M:10C	85M:15C	80M:20C
Ca	24.64 ± 0.53^a	41.01 ± 0.15^c	39.95 ± 0.19^b	61.21 ± 0.13^d	62.08 ± 0.03^e
Fe	7.41 ± 0.09^e	4.75 ± 0.18^b	3.04 ± 0.06^a	5.39 ± 0.04^c	7.09 ± 0.09^d
Zn	6.41 ± 0.12^b	6.82 ± 0.03^c	3.75 ± 0.06^a	7.64 ± 0.02^d	7.68 ± 0.08^d
Mg	139.06 ± 0.06^b	148.15 ± 0.10^c	117.71 ± 0.04^a	159.70 ± 0.43^d	221.31 ± 0.04^e
K	299.06 ± 0.01^b	322.96 ± 0.04^c	293.99 ± 0.11^a	388.25 ± 0.06^d	492.81 ± 0.10^e

Mean values with the same alphabet in arow are not significantly different (p > 0.05).

Values are mean ± standard deviation of duplicate determination.

M—Millet C—Carrot.

Table 5. Pasting properties of millet-carrot composite flour

Sample/Parameter	100M:0C	95M:5C	90M:10C	85M:15C	80M:20C
Peak viscosity (RVU)	80.59 ± 7.90^c	66.50 ± 1.06^bc	54.67 ± 1.65^ab	60.67 ± 2.60^ab	46.17 ± 10.02^a
Trough viscosity (RVU)	48.38 ± 5.59^b	39.46 ± 1.36^ab	34.42 ± 2.60^a	40.67 ± 0.12^ab	29.83 ± 6.72^a
Breakdown viscosity (RVU)	32.21 ± 2.30^b	27.04 ± 2.42^b	20.25 ± 0.95^a	20.00 ± 2.47^a	16.34 ± 3.30^a
Final viscosity (RVU)	157.67 ± 8.84^d	121.59 ± 0.59^c	96.04 ± 1.12^ab	105.58 ± 10.61^bc	77.67 ± 15.79^a
Setback viscosity (RVU)	109.29 ± 3.24^c	82.13 ± 1.94^b	61.63 ± 3.71^a	64.92 ± 10.49^a	47.84 ± 9.07^a
Peak time (min)	5.17 ± 0.05^a	5.10 ± 0.04^a	5.14 ± 0.19^a	5.27 ± 0.09^a	5.07 ± 0.00^a
Pasting temperature (^oC)	81.55 ± 1.20^a	82.78 ± 0.60^ab	84.45 ± 0.60^b	84.45 ± 0.57^b	84.45 ± 1.77^b

Mean values with the same alphabet in arow are not significantly different (p > 0.05).

Values are mean ± standard deviation of duplicate determination.

M—Millet C—Carrot.

Table 6. Proximate composition of millet-carrot extruded flakes

Sample/Parameter	100M:0C	95M:5C	90M:10C	85M:15C	80M:20C
Moisture (%)	3.54 ± 0.03^a	3.76 ± 0.06^b	3.89 ± 0.03^c	4.03 ± 0.04^d	4.59 ± 0.01^e
Ash (%)	1.92 ± 0.04^a	2.97 ± 0.08^b	1.87 ± 0.05^a	3.57 ± 0.49^c	2.78 ± 0.11^b
Fat (%)	3.28 ± 0.04^c	2.65 ± 0.09^a	2.83 ± 0.08^b	2.59 ± 0.06^a	3.01 ± 0.05^b
Crude Fibre (%)	2.84 ± 0.01^a	3.71 ± 0.01^b	4.14 ± 0.04^c	4.47 ± 0.04^d	4.53 ± 0.04^d
Protein (%)	7.75 ± 0.06^c	7.64 ± 0.04^c	6.66 ± 0.25^b	7.49 ± 0.06^c	5.71 ± 0.16^a
Carbohydrate (%)	80.68 ± 0.02^b	79.28 ± 0.07^ab	80.62 ± 0.21^b	77.87 ± 0.45^a	78.39 ± 1.68^a

Mean values with the same alphabet in arow are not significantly different (p > 0.05).

Values are mean ± standard deviation of duplicate determination.

M—Millet C—Carrot.

Table 7. Total carotenoid content of extruded millet-carrot composite flakes

Sample/Parameter	100M:0C	95M:5C	90M:10C	85M:15C	80M:20C	CF	RC
Total carotenoid (µg/g)	0.25 ± 0.10^a	0.62 ± 0.06^a	0.83 ± 0.11^ab	1.46 ± 0.01^b	4.36 ± 0.30^c	7.43 ± 0.08^d	29.34 ± 0.65^e

Values are mean ± standard deviation of duplicate determination.

Mean values with the same alphabet in arow are not significantly different (p > 0.05).

M—Millet C—Carrot CF—Carrot flour RC— Raw (Fresh) carrot.

Table 8. Colour properties of millet-carrot extruded flakes

Sample	L*	a*	b*
100M:C	50.09 ± 0.07a	0.76 ± 0.02a	10.39 ± 0.00a
95M:5C	54.62 ± 0.07e	1.48 ± 0.03b	21.30 ± 0.07b
90M:10C	52.71 ± 0.02d	3.15 ± 0.05d	23.93 ± 0.01d
85M:15C	50.50 ± 0.02b	2.78 ± 0.02c	23.22 ± 0.04c
80M:2C	50.87 ± 0.0c	3.75 ± 0.04e	24.31 ± 0.01e
Carrot flour	50.42 ± 0.00b	9.37 ± 0.0f	31.73 ± 0.0f
Raw carrot	57.32 ± 0.07f	32.20 ± 0.01g	57.23 ± 0.08g

Mean values with the same alphabet in arow are not significantly different (p > 0.05).

Values are mean ± standard deviation of duplicate determination.

M—Millet C—Carrot.

L*—Lightness a*—redness b*—yellowness.

Table 9. Sensory evaluation of millet-carrot extruded flakes

Sample/Parameter	100M:0C	95M:5C	90M:10C	85M:15C	80M:20C
Colour	6.60 ± 1.10^a	6.60 ± 1.05^a	8.10 ± 0.79^b	7.05 ± 1.82^a	650 ± 1.79^a
Taste	5.85 ± 1.66^a	6.05 ± 1.90^a	6.50 ± 1.79^a	5.80 ± 1.58^a	5.85 ± 1.69^a
Texture	6.45 ± 1.54^a	6.40 ± 1.31^a	6.45 ± 2.28^a	6.45 ± 1.32^a	5.95 ± 1.67^a
Crunchiness	6.55 ± 1.88^a	6.60 ± 1.57^a	6.00 ± 2.36^a	7.10 ± 1.52^a	5.95 ± 2.42^a
Flavour	6.25 ± 1.71^a	6.40 ± 1.47^a	6.55 ± 1.76^a	5.90 ± 1.86^a	6.55 ± 1.57^a
Overall acceptability	6.60 ± 1.05^a	6.70 ± 0.98^a	7.20 ± 1.36^a	7.25 ± 1.02^a	6.65 ± 1.79^a

Mean values with the same alphabet in arow are not significantly different (p > 0.05).

Values are mean ± standard deviation of duplicate determination.

M—Millet C—Carrot.