Development of Value Added High Fibre Millet Bread Incorporated with Flax Seed and Sunflower Seed

  • N. Selvarani Research Scholar, Department of Food Science and Nutrition Mother Terasa Women’s University, Kodaikanal, Tamil Nadu, India
  • Kavitha Maheshwari Assistant Professor, Department of Home Science Government Arts College for Women, Nilakottai, Tamil Nadu, India
Keywords: Millets, Nutraceuticals, Organoleptic Property, ω-3 Fatty Acids, Packaging


An attempt has been made in the present investigation formulate a bread by incorporating the fluor of flax and sunflower seeds with an aim to increase the nutritional and organoleptic properties. Generally, breads are being made from wheat flour which has some inadequacies in terms of lesser protein content, mineral composition, vitamins and fiber contents. Interestingly, millets in general have relatively higher protein, minerals and fiber contents which in turn increases the nutritional and digestible properties of food made from them. Therefore, in the present study, bread formulated with incorporation of Banyard millet (Echinochloa frumentacea), flax seed (Linum usitatissimum) and sunflower seed (Helianthus annuus). Attempt has also been made to examine the organoleptic properties of the developed bread and to identify the suitable packaging techniques. The results obtained have been presented and discussed with up-to-date literature pertaining to this work.

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