Nutritional Profiling and Characterization of Developed Cake Premix Using Finger Millets (Eleusine coracana) and Sweet Potato (Ipomea batatas L.)

Abstract

Research in the areas of nutrition and health care, as well as the growing public knowledge of these subjects, support the potential of phytochemicals like dietary fibre on their health-beneficial properties. Finger millet (FM) rates higher in terms of nutritional composition than other cereal grains. When absorbed by the body, FM's nutritional composition lowers the chance of developing type 2 diabetes, hypertension, and gastrointestinal tract disorders. Due to the high levels of calcium (0.38%), dietary fibre (18%), and phenolic compounds (0.3–3%) in it, its usefulness in terms of nutrition is well understood. Additionally, they have been found to have anti-diabetic, anti-tumor, anti-atherosclerotic, antioxidant, and antibacterial activities. The study focused on the development, Physiochemical Analysis, Nutritional Profiling and Microbial analysis of Cake Premix using Finger Millet and Sweet Potato in Different Ratio. A porous shape of the premix powder was shown by Scanning Electron Microscope-Energy Dispersive Spectroscopy. The structure of the Premix was mainly pore-free, uniform, and compact. showed that the Premix's surface was also smooth. Presumption powder's Fourier-transform infrared spectroscopy (FTIR) spectra were essentially identical within the wave-number range of 4000–400 cm−1. the six-month period's microbiological proliferation (count of mould and yeast). The findings showed that during the storage period, there was no discernible variation in the microbiological load (yeast and mould count) in the created goods, suggesting that they were safe for ingestion for up to six months. The objective of the present research was intended to develop Cake premix by using Finger Millet and Sweet Potato in different Ratio which could be utilized as nutritional supplement and also helps in lowering the risks of lifestyle disorders.