The present study was conducted to evaluate nutritional importance of foxtail millet incorporated pizza base and barnyard millet incorporated pizza base. The results on functional properties showed that barnyard millet flour had significantly higher water absorption ( ml/100g), fat absorption ( ml/100g) , while refined wheat flour had significantly higher emulsion activity ( %), emulsion stability ( %), dough raising capacity ( %) and wet and dry gluten content ( and %, respectively). |
