Waste utilization of amla pomace and germinated finger millets for value addition of biscuits

Abstract

Fiber and vitamin C rich food plays an important role for human health. The aim of this study was to prepare the fiber and vitamin C rich biscuits and to quantify the levels of fiber, protein, fat, and vitamin C in prepared amla pomace biscuits. The fiber content of biscuits ranges from 1.7-5.2 % and the maximum fiber was obtained for biscuits prepared from 15 % amla pomace. The fat content of biscuits varies from 14.03-18.03% and the manimum fiber was obtained for biscuits prepared from 15 % amla pomace. The prepared biscuits are rich in Vitamin C which increases with increase in pomace concentration and varies from 26.28-49.15 mg/ 100 gm. The ash content of biscuits ranges decreases with increased concentration of pomace and protein content varies from 7.27-7.52 %.