Proximate Analysis of Multi-grain Pizza Base

Abstract

The ill effects of junk foods are widely known, as it is acknowledged that their regular consumption may cause irreparable damage to the body. The role of millet-rich foods in offering protection against diabetes and heart disease is well established, which has led to an interest in increasing nutrients in developed pizza bases. The present research has been conducted to develop a nutritionally rich "millet-based pizza base "using whole wheat flour, Kodo millet, buckwheat flour, and brown rice flour. The developed pizza base is noted to have advantages over a normal base made from refined wheat flour. Sensory evaluation by a panel of 25 members using a nine-point scale showed that T3 was the most preferred among the samples, suggesting its potential as a standardized pizza base. Nutrient analysis revealed protein content ranging from 7.13% to 9.5%, fat from 1.59% to 1.75%, fiber from 0.798% to 0.913%, moisture from 36.12% to 37.08%, and ash from 0.91% to 0.98%. Overall, the study concluded that these value-added pizza bases offer superior nutritional benefits compared to conventional options.