Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours

The dough characteristics and flat bread quality parameters were studied on replacing a part of wheat flour with different minor millets (finger, foxtail, barnyard, kodo, little, proso) in the proportion 3:1. The dietary fiber and phytic acid increased while damaged starch decreased on replacing wheat flour with millet flour. The millet flours lowered water absorption and dough stability however protein weakening, gelatinization temperature and peak viscosity during heating increased. Flat breads prepared from wheat millet composite flour displayed more shrinkage and bake loss and reduced puffing and starch retrogradation. Rapidly digestible starch and glycemic index lowered while slowly digestible and resistant starch increased significantly (p < 0.05) as a consequence of millet flour addition to wheat flour. Millets as whole flour can be utilized in formulation of food products having higher neutraceutical value by replacing a part of wheat flour with millet flours.