Physicochemical characteristics of bread partially substituted with finger millet (Eleusine corocana) flour

Abstract Finger millet (Eleusine corocana) is a staple cereal grain available in most parts of Africa and India but it an underutilized neglected product. It has low-glycemic index with some nutraceutical advantages. This study aimed to determine the physicochemical characteristics bread made from wheat finger (FM) composite flours. Wheat flour was blended FM at 10%, 20%, 30% 40% levels for production. Functional properties, pH flours, physical properties proximate composition were determined. Water oil holding capacity blends increased 130.61 135.06 120.55 125.43 g/g, respectively. However, packed loose bulk density emulsion stability decreased inclusion level flour. The values 5.88 6.11. total color difference terms crumb crust addition Proximate revealed decrease moisture protein contents increase ash, fiber, fat carbohydrate p < 0.05. Incorporation volume specific 400 256.67 mL 2.69 1.81. mL/g, weight 141.77 148.52 g.