Utilization of Millet Seed Flour (Panicum miliaceum L), Chia Seed Flour (Salvia hispanica) and Sesame Seeds (Sesamum indicum) on Making High-fibre Flakes

Putri Avidianto Excelinda, Mira Sofyaningsih, Iswahyudi

2021

Abstract

Millet seeds have the potential a raw materials food with protein and fibre content. One of the very popular food is flakes which can be made by combining millet seeds, chia seeds, and sesame seeds. The purpose of this study was to produce high-fibre flakes that have a good sensory property and to identify the physical and chemical properties. The design of this study used a completely randomized design of one factor and two replications. The treatment factors in this study were flakes formulation with ratio of millet and chia seed flour (4 levels), namely F1 (90%:5%), F2 (85%:10%), F3 (80%:15%), F4 (75%:20%). The results of this study showed that millet seed flour obtained water content 16.3%, ash content 2.17%, protein 9.74%, fat 0.11%, carbohydrates 71.7%, dietary fibre 12.5%, and 72.2% yield. The results of the organoleptic test showed that flakes were not significantly different from the hedonic test (p>0.05), while the hedonic quality of colour and aroma were significantly different (p≤ 0.05). The best formula is F4 with ash content 3.07%, water content 1.96%, protein content 6.74%, fat content 14.1%, carbohydrate content 74.2%, dietary fibre content 26.1%, and 450.7 kcal. These flakes are claimed to be high-fibre foods.

Paper Citation

in Harvard Style

Excelinda P., Sofyaningsih M. and Iswahyudi. (2021). Utilization of Millet Seed Flour (Panicum miliaceum L), Chia Seed Flour (Salvia hispanica) and Sesame Seeds (Sesamum indicum) on Making High-fibre Flakes. In Proceedings of the 3rd International Conference on Social Determinants of Health - Volume 1: ICSDH, ISBN 978-989-758-542-5, pages 242-248. DOI: 10.5220/0010758800003235

in Bibtex Style

@conference{icsdh21,
author={Putri Avidianto Excelinda and Mira Sofyaningsih and Iswahyudi},
title={Utilization of Millet Seed Flour (Panicum miliaceum L), Chia Seed Flour (Salvia hispanica) and Sesame Seeds (Sesamum indicum) on Making High-fibre Flakes},
booktitle={Proceedings of the 3rd International Conference on Social Determinants of Health - Volume 1: ICSDH,},
year={2021},
pages={242-248},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0010758800003235},
isbn={978-989-758-542-5},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 3rd International Conference on Social Determinants of Health - Volume 1: ICSDH,
TI - Utilization of Millet Seed Flour (Panicum miliaceum L), Chia Seed Flour (Salvia hispanica) and Sesame Seeds (Sesamum indicum) on Making High-fibre Flakes
SN - 978-989-758-542-5
AU - Excelinda P.
AU - Sofyaningsih M.
AU - Iswahyudi.
PY - 2021
SP - 242
EP - 248
DO - 10.5220/0010758800003235