Abstract
Present studies were carried out to find the effect of different multigrain viz., finger millet, foxtail millet and little millet on litti. The multigrain powder was blended in whole wheat flour. Litti composite flour was studied for nutritional, rheological, gluten, sedimentation value, falling number and compared with regular wheat flour. Flaxseed and soybean were blended with barley, besan, spices for inner composite stuffing and samples were evaluated for proximate analysis. Shelf life studies of litti were assessed for 1 month at room temperature 25 ± 2℃ and freezer at 4℃. This research work explores with the aim to have benefits of multifunctional ingredients for the improvement of litti to have a healthy product; and increase the popularity of litti all over India to make it a commercially important product because of the incorporated multifunctional ingredients. The RDA calorie for human can be met with 4–5 litti per day.
Keywords: Litti/Baati, Traditional food of Northern India, Multigrain ready to eat food
Introduction
The olden literature is said to have that Litti or Baati was first cooked in the Magadh kingdom before becoming popular in Bihar (Sharma 2019). It is a ball of whole wheat flour alone or mixed with other flour and stuffed with gram flour, pulses then roasted over hot coal or wood. The stuffing is made with Sattu to be filled in and litti is eaten with roasted brinjal bharta or mashed potato often called as chokha. Mixing of multiple whole grains atta rich in dietary fiber, protein, and minerals in staple food items is considered to have more health benefits (Pande et al. 2017; Tulse et al. 2014; Rajiv et al. 2015). Millets are nutri-cereals and are known to have high nutrient content which includes protein, essential fatty acids, dietary fibre, B-Vitamins, minerals such as calcium, iron, zinc, potassium and magnesium (Walde et al. 2021). However, the direct eating of millets has significantly reduced over the past few decades (Dayakar et al. 2017).
Legumes are nutritionally valued, also have no cholesterol, contain low fat and provide essential minerals and vitamins (Bornet et al. 1997). The use of multi-cereals improves taste and nutritional quality of litti. Wheat is a staple food and is consumed in large quantity in the form of atta and is a major source of starch and energy provides substantial amounts of a number of components that are essential or beneficial for health, notably protein, vitamin B, dietary fibre and phytochemicals (Sakhare and Inamdar 2014; Inamdar et al. 2015; Inamdar and Sakhare 2019). Finger millet (Eleusine coracana) is known for various health benefits to its polyphenol, calcium, dietary fibre contents and essential amino acids performs number of essential health promoting functions (Barbeu and Hilu 1991). Little millet (Panicum sumatrense) contains magnesium which can helps improve heart health. Flaxseed is very high in soluble and insoluble fibre and is considered as of the best natural remedies for constipation (Kajla et al. 2015). Soya bean has high protein content, vitamins, minerals and insoluble fiber. Chickpea flour is a good source of proteins, fibers, minerals and other bioactive compounds. Barley is known for lowering blood cholesterol with b-glucans, and the glycemic index (Pins and Kaur 2006). Cumin contains cuminaldehyde which is an important phytochemical and possesses many health benefits (Shaath and Azzo, 1993). Trachyspermum ammi L. commonly known as “ajwain” have the presence of alkaloids, steroids, fixed oils, glycosides, tannins, saponin and flavonoids, cumene, thymene, amino acid and dietary fibre, essential oil like thymol, c-terpinene, p-cymene and is used as a medicinal plant for gastric ailments (Hassan et al. 2021). Ferula foetida attributes as antiulcer, hepato protective, antioxidant, antimicrobial and also antiviral.
The objective of the present work is to improve the nutritional value and health benefits of the traditional litti so that it can be consumed all over India. We have made the efforts to fortify with millets and adjunct for improving nutritional quality as well as taste.
Materials and method
Raw materials and chemicals
Whole wheat seed, finger millet, foxtail millet, little millet, chickpea, barley, flaxseed, soyabean, corriander, green chilli, ginger, jeera, ajwain, hing, salt, lemon and oil were obtained from a local market, Mysore, Karnataka State, India. All chemicals were used of AR grade Thermo-stable amylase, pepsin and pancreatin used for dietary fiber analysis (Lab India/ SD fine chemicals).
Composite flour preparation
Flour samples were prepared by mixing various flour in different ratios with the pre-determined amount for outer covering as given below. For control, wheat (W) 100% of flour were taken.
S1 (Wheat:Finger millet:Foxtail millet:Little millet,95:3:1:1),
S2 (Wheat:Finger millet:Foxtail millet:Little millet,90:5:2.5:2.5)
S3 (Wheat:Finger millet:Foxtail millet:Little millet,85:7:4:4)
S4 (Wheat:Finger millet:Foxtail millet:Little millet,80:9:5.5:5.5)
Flours were prepared with various percentage of Sattu, Bengal gram flour, and soyabean flour along with the spices for the filling. Sattu was prepared by mixing chickpea and barley flour in equal amount. For control, Sattu (145 g) and Bengal gram flour (15 g) along with the spices added in the samples such as green chilli powder (12.5 g), ginger (12.5 g), coriander powder (12.5 g), jeera powder (5 g), ajwain seeds (5 g), asafetida powder (5 g), garlic (5 g), onion (20 g) and salt (5 g). The samples for inner stuffing were prepared by mixing of the spices with the pre-determined amount.
a (Sattu:Bengal gram flour:Flaxseed:Roasted soya,80:4:1:1),
b (Sattu:Bengal gram flour:Flaxseed:Roasted soya,75:8:1.5:1.5),
c (Sattu:Bengal gram flour:Flaxseed:Roasted soya,70:12:2:2),
d (Sattu:Bengal gram flour:Flaxseed:Roasted soya,65:16:2.5:2.5).
Proximate chemical composition of flour and litti
Flour and litti were assessed for moisture contents (AACC method, 44-19 1995), ash (AACC method, 08-01 1986), and acid insoluble ash (AACC method (1986). The micro-Kjeldahl method using a nitrogen conversion factor of 5.70 (AACC 46-12 1983) was adopted for total protein content. The Soxhlet method used for fat content estimation using petroleum benzene (B.P. 40–60 ℃) as the solvent. Carbohydrate was estimated by difference. Total dietary fibre (TDF), soluble dietary fibers (SDF) and insoluble dietary fiber (IDF) contents were estimated according to enzymatic–gravimetric method. Calorific values were determined by the formula = [fat × 9 + protein × 4 + carbohydrate × 4]. Gluten was determined using the AACC method 38-12.02 (2010). Sedimentation value of flour was determined by the Zeleny sedimentation method and the α-amylase activity was determined by the falling number method. All the sample were analysed in triplicate and average values were expressed.
Rheological properties of flour
Flour’s dough rheological characteristics were assessed by farinograph and amylograph, Brabendar GmbH 7 Co. KG, Duisburg, Germany.
Dough and Litti preparation
The spice mixure for inner stuffing was formulated using ingredients such as green chilli powder (5 g), ginger powder (5 g), coriander powder (5 g), cumin seed powder (5 g), carom seed powder (5 g), asafoetida powder (5 g), salt (5 g), oil (20%) and lemon (1.2%). Litti dough base per 500 g of flour sample was prepared with different concentration of wheat flour and millets flours in combination as specified above and the inner filling was prepared using ground spices in above mentioned concentration per 250 g sample in dry form. The dough was prepared by addition of 2% of salt in 200 gm of sample. The dough was made by addition of 170 ml of water, mixing at 132 rpm for 1 min, 284 rpm for 2 min and at 132 rpm for 1 min until dough gets kneaded properly. The dough was taken out from mixer to form a ball, covered by wet cloth and was allowed to rest for 15 min at room temperature. The dough was cut into small round balls of 40 g each. The dough was made to smooth balls and flattened to sheet of 8 mm and ~23 cm diameter. In a bowl bengalgram flour, sattu, flaxseed and roasted soyabean and all spices was added. 20 g of filling was filled and litti was formed by pulling the peripheral ends of sheet over the spices and closing the mouth and shaping balls. All the balls were placed in a baking dish and baked at 180 ℃ for 20 min. The litti was flipped after 20 min and baked for 20 min at 180 ℃. The hot litti were initially cooled on hollow wooden stand for 5 min, then packed in high density polyethylene (HDPE) pouches and sealed by sealing machine and stored for period of one month.
Sensory evaluation
Appearance, tearing strength, aroma, flavour of spices, mouthfeel and after taste were confirmed by eight sensory panelists from Central Food Technological Research Institute, Mysore, India. The samples were assessed by using a nine-point hedonics rating scale for litti/baati (9 = Like extremely, 8 = Like very much, 7 = Like moderately, 6 = Like slightly, 5 = Neither like nor dislike, 4 = Dislike slightly, 3 = Dislike moderately, 2 = Dislike very much and 1 = Dislike extremely). The sensory laboratory was well fitted with good lighting, air flow and free of odour.
Colour
The color of atta was measured using the Hunter Lab Color Measuring System (Color Measuring Labscan XE system, Reston, VA). A white board made from barium sulfate 100% reflectance was used as a standard. Samples were placed in the sample holder, and the reflectance was auto recorded for the wavelength ranging from 360 to 800 nm. In the color difference, L value indicated the degree of lightness or darkness (L = 0 indicates perfect black and L = 100 indicated perfect white); ‘a’ indicates the degree of redness ( +) and greenness (–) whereas ‘b’ indicates the degree of yellowness ( +) and blueness (–).
Textural characteristics
Prepared litti samples were further analyzed for tear force (g) at room temperature with Texture Analyzer, LR-5 K (Lloyd Instruments Ltd., Hampshire, U.K.). A litti was seized at the center of the two clamps. One clamp was devoted to the platform while the other was attached to the moving arm of the texture analyzer. The clamps were permitted to pull the litti apart until it split. The peak force (N), force requisite to pull the litti strip into two pieces and extensibility (75 mm) were documented.
Results and discussion
Proximate analysis of flour—outer covering and filling
The litti base prepared in the above combinations of wheat, finger millet (Ragi), foxtail millet and little millet in different proportion were evaluated for its chemical composition and reported in Table 1.
Table 1.
Proximate of flour
| Parameter | Wheat (W) | Finger Millet (R) | Foxtail Millet (FM) | Little Millet (LM) | Sample (S1) | Sample (S2) | Sample (S3) | Sample (S4) |
|---|---|---|---|---|---|---|---|---|
| Moisture (%) | 5.89 ± 0.17 | 10.6 ± 0.11 | 10.8 ± 0.1 | 11.8 ± 0.11 | 5.9 ± 0.17 | 6.6 ± 0.30 | 7.05 ± 0.09 | 7.4 ± 0.15 |
| Ash (%) | 1.53 ± 0.02 | 2.62 ± 0.03 | 1.50 ± 0.007 | 1.40 ± 0.70 | 0.92 ± 0.07 | 1.55 ± 0.02 | 1.57 ± 0.01 | 1.55 ± 0.001 |
| Acid insoluble ash (%) | 0.09 ± 0.003 | 0.44 ± 0.004 | 0.71 ± 0.007 | 0.37 ± 0.04 | 0.09 ± 0.002 | 0.09 ± 0.007 | 0.10 ± 0.01 | 0.09 ± 0.009 |
|
Gluten (%)Wet weight Dry weight |
21.50 ± 2.97 7.06 ± 0.96 |
– | – | – |
26.51 ± 3.04 8.78 ± 1.00 |
27.51 ± 1.17 9.36 ± 0.03 |
24.64 ± 0.49 8.16 ± 0.14 |
18.05 ± 0.05 6.10 ± 0.16 |
| Falling number (%) | 467.26 ± 10.70 | 598.66 ± 11.14 | 475.95 ± 18.90 | 515.15 ± 48.56 | 421.61 ± 6.73 | 383.15 ± 3.32 | 375.63 ± 4.24 | 367.68 ± 4.37 |
| SDS value (%) | 12.06 ± 0.00 | 11.19 ± 0.43 | 10.39 ± 0.45 | 9.60 ± 0.00 | 12.00 ± 0.42 | 11.50 ± 0.00 | 9.60 ± 0.00 | 7.90 ± 0.12 |
| Fat (%) | 1.76 ± 0.15 | 2.82 ± 0.009 | 0.46 ± 0.07 | 0.73 ± 0.003 | 1.73 ± 0.007 | 1.85 ± 0.004 | 2.05 ± 0.007 | 2.06 ± 0.007 |
| Protein (%) | 7.19 ± 0.09 | 6.99 ± 0.04 | 10.45 ± 0.71 | 6.8 ± 0.05 | 6.88 ± 0.09 | 6.71 ± 0.09 | 6.43 ± 0.16 | 6.00 ± 0.19 |
| Dietary fibre (%) | 13.22 ± 1.55 | 13.00 ± 0.69 | 12.63 ± 0.84 | 17.21 ± 0.48 | 11.49 ± 0.04 | 12.01 ± 0.04 | 12.56 ± 0.05 | 13.15 ± 0.05 |
| Carbohydrate (%) | 83.63 | 77.87 | 76.79 | 79.27 | 84.57 | 83.29 | 82.90 | 82.99 |
| Calorific value (kcal/100 g) | 379.12 | 356.72 | 353.10 | 350.85 | 381.37 | 376.65 | 375.77 | 374.50 |
S1-W:R:FM:LM (95:3:1:1); S2- W:R:FM:LM (90:5:2.5:2.5); S3- W:R:FM:LM (85:7:4:4); S4- W:R:FM:LM (80:9:5.5:5.5)
Proximate characteristic of flour
The proximate constituents of flour samples contain wheat flour and composite flour is described in Table 1. From the results, it has been established that wheat flour contained moisture (5.9%), ash (1.53%), acid insoluble ash (0.09%), protein (7.19%), fat (1.76%), dietary fibre (13.22%), carbohydrate (83.63%) and calorific value (379.12%). David et al (2015), in their report, mentioned that moisture, ash, protein and dietary fibre of wheat was found to be 3.33, 1.00, 10.23 and 0.51% respectively. But Prasadi and Joy (2020) reported that the dietary fibre was found to be between 11.6 and 17.0%. Finger millet, foxtail millet and little millet contain moisture (10.6–11.8%), ash (1.40–2.62%), protein (6.8–10.45%) and dietary fibre (13.00–17.21%) respectively (Table 1). Chemical Composition of finger millet revealed that total carbohydrate content of finger millet has been reported to be in the range of 72–79.5%, having nearly 7% protein and 12% dietray fibre (Singh and Raghuvanshi 2012). Foxtail millet has protein 13.39% and dietary fibre 10.92% (Prasad et al. 2019). The dietary fibre varies for foxtail millet, found to be 13.12% (Kumar et al. 2016). For little millet the moisture content was 9.75%, protein 8.42%, ash 1.75% and dietary fibre 12.51% (Kalal et al. 2019). The composite flour samples S1 to S4 were found to contain moisture ranges from (5.9–7.4%), ash (0.92–1.55%), acid insoluble ash (0.09–0.10%), fat (1.73–2.06%), protein (6.00–6.88%), dietary fibre (11.49–13.15%), carbohydrate (82.90–84.57%). The calorific value was noted in the range of 374.50 to 381.37 kcal/100 g. Though the protein content of the whole wheat flour sample was 7.19%, the protein content of the composite flour sample was slightly reduced (6.00–6.88%). The acid insoluble ash of the wheat flour has been established to 0.09% and other composite flours within a range of 0.09–0.10% indicating that by the addition of millets, it has been increased a little. A similar trend was also observed in the case of the dietary fibre content of composite flour samples.
The proximate composition of flour samples used for filling is listed in Table 2 and it has been found that the sample contained moisture (3.7–5.11%), ash (4.24–4.55%), acid insoluble ash (0.26–0.49%), fat (8.49–13.16%), protein (13.55–15.42%) dietary fibre (22.80–33.55%), carbohydrate (61.76–70.02%). The calorific value was noted in the range of 407.09 to 427.16 kcal/100 g. The proximate values were found to be in an increasing pattern due to the increase in concentration of barley, besan, flaxseed and roasted soya from sample a to b.
Table 2.
Determination of proximate composition of filling
| Parameter | Sattu | Bengalgram flour | a | b | c | d |
|---|---|---|---|---|---|---|
| Moisture (%) | 5.74 ± 0.54 | 1.11 ± 0.02 | 3.7 ± 0.1 | 5.09 ± 0.01 | 5.30 ± 0.09 | 5.11 ± 0.27 |
| Ash (%) | 2.14 ± 0.02 | 2.31 ± 0.86 | 4.24 ± 0.06 | 4.30 ± 0.007 | 4.21 ± 0.02 | 4.55 ± 0.07 |
| Acid insoluble ash (%) | 0.09 ± 0.003 | 0.32 ± 0.13 | 0.26 ± 0.04 | 0.47 ± 0.03 | 0.50 ± 0.002 | 0.49 ± 0.03 |
| Fat (%) | 16.32 ± 0.39 | 17.10 ± 0.17 | 8.49 ± 0.39 | 8.93 ± 1.16 | 11.17 ± 0.14 | 13.16 ± 1.61 |
| Protein (%) | 12.83 ± 0.09 | 14.15 ± 0.09 | 13.55 ± 0.16 | 13.77 ± 0.09 | 13.82 ± 0.09 | 15.42 ± 0.19 |
| Dietary fibre(%) | 22.87 ± 0.32 | 23.21 ± 0.04 | 22.80 ± 0.04 | 28.32 ± 0.05 | 33.55 ± 0.79 | 33.00 ± 0.02 |
| Carbohydrate(%) | 62.97 | 65.33 | 70.02 | 67.91 | 65.50 | 61.76 |
| Calorific value (%) | 450.08 | 471.82 | 410.69 | 407.09 | 417.81 | 427.16 |
a:Sattu:Bengalgram flour:Flaxseed:Roasted soya:Green chilli powder:Ginger powder:Corriander powder:Cumin seed powder:Carom seed powder:Asafetida powder:Garlic:Onion:Salt (80:4:1:1:2:2:2:2:2:2:2)
b:Sattu:Bengalgram flour:Flaxseed:Roasted soya:Green chilli powder:Ginger powder:Corriander powder:Cumin seed powder:Carom seed powder:Asafetida powder:Garlic:Onion:Salt (75:8:1.5:1.5:2:2:2:2:2:2:2)
c:Sattu:Bengalgram flour:Flaxseed:Roasted soya:Green chilli powder:Ginger powder:Corriander powder:Cumin seed powder:Carom seed powder:Asafetida powder:Garlic:Onion:Salt (70:12:2:2:2:2:2:2:2:2:2)
d:Sattu:Bengalgram flour:Flaxseed:Roasted soya:Green chilli powder:Ginger powder:Corriander powder:Cumin seed powder:Carom seed powder:Asafetida powder:Garlic:Onion:Salt (65:16:2.5:2.5:2:2:2:2:2:2:2)
Farinographic and amylographic characteristics of the flour
The farinograph studies were done for whole wheat flour and composite flours (Table 3). It has been depicted that the wheat sample have been established to have water absorption of 76.6%, dough stability time (1.9 min), dough development time (2.7 min), mixing tolerance index (92 BU). The other composite flour samples were found the water absorption in between 61.7 and 81.8%, dough development time 3.0–3.2 min, mixing tolerance index 77 to 113 BU and dough stability time 0.6 to 1.6 min. It has been found that water absorption increased to 81.8% by incorporating 3% of finger millet, 1% of foxtail and little millet; however, by addition of 9% of finger millet, 5.5% of foxtail millet and little millet, water absorption reduced to 61.7.%. The dough stability is reduced by addition of millet flour by replacing wheat in composite flour sample. The mixing tolerance is not much effected by small addition of millet flour. The wheat flour sample and the composite wheat flour sample’s amylograph characteristics with millet flour were carried out and results are depicted in Table 3. The results showed that the whole wheat flour was having pasting temperature (61.6 ℃), peak viscosity (638 BU), hot paste viscosity (585 BU), cold paste viscosity (870 BU), breakdown (205 BU), set back (437 BU). The pasting temperature of the composite flour samples have been established to be increasing and varies from 42.3 to 62.5 ℃; however peak viscosity, host paste viscosity, cold paste viscosity was found to be decreasing. This reflects that the millet starch molecules exhibit their characteristics on amylotic behaviour of wheat flour.
Table 3.
Farinographic and amylograph characteristic of flour and composite flour
| Parameters | Composite flour sample | ||||
|---|---|---|---|---|---|
| W | S1 | S2 | S3 | S4 | |
| Farinograph | |||||
| Water Absorption(%) | 76.6 | 81.8 | 74.9 | 72.4 | 61.7 |
| Dough development time (min) | 2.7 | 3.0 | 3.2 | 3.0 | 3.0 |
| Dough stability (min) | 1.9 | 0.9 | 0.6 | 1.0 | 1.6 |
| Mixing tolerance index (BU) | 92 | 113 | 126 | 98 | 77 |
| Parameters | Composite flour sample | |||||||
|---|---|---|---|---|---|---|---|---|
| W | R | FM | LM | S1 | S2 | S3 | S4 | |
| Amylograph | ||||||||
| Beginning of gelatinization (C) | 61.6 | 62.5 | 77.3 | 43.6 | 42.3 | 51.2 | 62.5 | 50.9 |
| Maximum viscosity (BU) | 638 | 844 | 567 | 774 | 684 | 603 | 543 | 452 |
| Start of holding period (BU) | 585 | 841 | 517 | 769 | 590 | 488 | 420 | 354 |
| Start of cooling period (BU) | 433 | 549 | 367 | 502 | 408 | 327 | 285 | 231 |
| End of cooling period (BU) | 870 | 926 | 1173 | 1135 | 868 | 757 | 625 | 532 |
| End of holding period (BU) | 880 | 919 | 1132 | 1079 | 875 | 754 | 631 | 526 |
| Breakdown (BU) | 205 | 295 | 200 | 272 | 276 | 276 | 258 | 221 |
| Setback (BU) | 437 | 377 | 806 | 633 | 460 | 430 | 367 | 301 |
W-Wheat; R-Finger millet; FM-Foxtail Millet; LM-Little Millet; S1-W:R:FM:LM (95:3:1:1); S2- W:R:FM:LM (90:5:2.5:2.5); S3- W:R:FM:LM (85:7:4:4); S4- W:R:FM:LM (80:9:5.5:5.5)
Evaluation of Litti/ Baati
Proximate composition
From Table 4, the results showed that the control sample of Litti/Baati was reported to contain moisture (26.89%), ash (5.02%), acid insoluble ash (0.03%), protein (13.61%), fat (15.58%), dietary fibre (23.13%), carbohydrate (40.55%), and calorific value (356.86 kcal/100 g). Litti samples of composite flours S4a, S4b, S4c and S4d were prepared with filling of bengalgram, sattu, roasted soya, flaxseed and spices have been containing moisture in the range of 15.50–18.56%, ash 3.35–3.97%, acid insoluble ash 0.02–0.18%, protein 14.01–15.77%, fat 17.46–19.90%, dietary fibre 19.81–20.41%, carbohydrate 45.03–47.60%. The calorific value was recorded in range of 403.58 to 424.18 kcal/100 g. The moisture of samples is found to be more due to the addition of flaxseed and soyabean which is absent in the control. The ash contents of samples were less than control maybe due to the addition of vegetables like onion, ginger, coriander leaves and garlic in the control, whereas in sample the powder form of ingredient is used. Acid insoluble ash of litti was found to be decreased over the sample S4a to S4d may be due to the addition of sattu, made with bengalgram and barley. The fat content of all the litti sample has minutely increased as compared to control sample which could be due to millets flour, flaxseed, soyabean and small oil added in the flour while preparation of the filling. Dietary fibre was observed to be decreased from S4a to S4d. Kadam et al. (2012), mentioned in their report that the nutritional value of chapatti made up of wheat flour contains moisture 8.8%, protein 11.8%, fat 1.5%, fibre 1.2%, ash 2.0% and carbohydrate 74.2%.
Table 4.
Effect of storage on Proximate, colour and texture analysis of litti
| Parameters | Control | S4a | S4b | S4c | S4d |
|---|---|---|---|---|---|
| 1st Day | |||||
| Moisture (%) | 26.89 ± 0.72 | 16.26 ± 0.19 | 18.56 ± 0.51 | 17.27 ± 0.27 | 15.50 ± 0.56 |
| Ash (%) | 5.02 ± 0.37 | 3.69 ± 0.007 | 3.74 ± 0.007 | 3.35 ± 0.17 | 3.97 ± 0.01 |
| Acid insoluble ash (%) | 0.03 ± 0.002 | 0.18 ± 0.003 | 0.15 ± 0.0007 | 0.07 ± 0.002 | 0.02 ± 0.0 |
| Fat (%) | 15.58 ± 0.28 | 17.46 ± 0.07 | 18.47 ± 0.42 | 19.63 ± 0.04 | 19.90 ± 0.005 |
| Protein (%) | 13.61 ± 0.19 | 14.01 ± 0.17 | 14.98 ± 0.09 | 15.09 ± 0.09 | 15.77 ± 0.25 |
| Dietary fibre(%) | 23.13 ± 0.36 | 20.41 ± 0.03 | 20.18 ± 0.08 | 20.06 ± 0.02 | 19.81 ± 0.03 |
| Carbohydrate(%) | 40.55 | 47.60 | 45.03 | 45.03 | 45.50 |
| Calorific value (kcal/100 g) | 356.86 | 403.58 | 406.27 | 417.15 | 424.18 |
| 30th Day | |||||
| Moisture (%) | 25.24 ± 0.16 | 17.24 ± 0.74 | 17.45 ± 0.43 | 16.9 ± 0.07 | 14.86 ± 0.11 |
| Ash (%) | 5.43 ± 0.007 | 3.62 ± 0.09 | 3.56 ± 0.19 | 3.60 ± 0.04 | 3.88 ± 0.007 |
| Acid insoluble ash (%) | 0.02 ± 0.0002 | 0.16 ± 0.01 | 0.14 ± 0.01 | 0.07 ± 0.0005 | 0.02 ± 0.00 |
| Alcoholic acidity (%) | 0.11 ± 0.01 | 0.12 ± 0.00 | 0.12 ± 0.00 | 0.09 ± 0.00 | 0.09 ± 0.00 |
Control = Wheat;Sattu:Bengalgram:Onion:Garlic:Greenchilli:Ginger:Corriander:Cuminseedpowder:Caromseedpowder:Asafoetida
powder:Salt(100:29:3:4:1:2.5:2.5:2.5:1:1:1)
S4a = Wheat;Finger millet;Foxtailmillet;Littlemillet(95:3:1:1) + a in Table 2
S4b = Wheat;Finger millet;Foxtailmillet;Littlemillet (95:3:1:1) + b in Table 2
S4c = Wheat;Finger millet;Foxtailmillet;Littlemillet (95:3:1:1) + c in Table 2
S4d = Wheat;Finger millet;Foxtailmillet;Littlemillet (95:3:1:1) + d in Table 2
Colour
In the control litti sample the lightness (L), yellowness (b) and greenish (a) values are found to be 40.37, 12.78 and 17.75 for crust and 33.9, 4.02 and 13.64 for crumb respectively. From these results, it was noticed that the lightness (L) of the composite litti crust were in range of 31.49–43.05, yellowness (b) was 9.88–11.6 and greenish (a) was 12.28–17.81 respectively. And for litti crumb lightness (L) is 42.79–46.71, yellowness (b) was 4.52–4.65 and greenish (a) was 16.20–17.63 respectively. The increase in L values (crust and crumb) could be due to increase in substitution level of millet flour in crust and sattu flour in crumb of litti. The yellowness (b) value of composite flour litti with spices (crust) was decreased as compared to control (12.78) from 9.88 to 11.6 which could be due to incorporation of other millet flour in wheat flour. On the other hand, for crust the yellowness (b) was increased as compared to control (4.02) from 4.53 to 4.65 which could be due to the addition of sattu in the filling of litti. There was a increase in the green color (a) for crust from 12.28 to 17.81 as compared to control 17.75 and increasing for crumb from 16.20 to 17.18 compared to control 13.64. Color measurements of food products plays an important role as it is one of the characteristics which has direct impact on the initial preference and acceptance of consumers towards the novel food product developed.
Texture
The litti samples were analyzed for textural studies with a shear force of 50 kg load cell to cut the strip with a 75 mm vertical movement. The clamps were permitted to pull the litti strip apart until it broken. The result observed that the peak force to cut the litti was found to increase progressively with corresponding to the millets substitution level in Litti preparation. The control wheat flour litti showed hardness of 2251.35 N whereas the litti made from composite flour sample showed a maximum peak value of 14987.2 N. Hence results from this study indicates that composite flour litti to be much harder in texture than the control wheat litti.
Sensory evaluation of litti
The results of the sensory attribute of litti about appearance, tearing strength, pliability, aroma and eating quality are depicted in Fig. 1. It was observed that all the sensory scores of sample S1a to S4d, of composite flour litti, were significantly marked as associated to the control wheat flour litti. The control whole wheat litti were observed having appearance (8.0), tearing strength (7.9), aroma (8.0), flavour of spices (8.5), mouthfeel (7.6) and after taste (8.0) with overall acceptability 50.1 out of 54 which was more acceptable as compared to composite flour flour litti sample prepared with spice mix. However, the score pertaining of the sample S4a to S4d was more as compared to other composite samples, overall acceptability 42.4, 40.3, 42.9 and 42.9 respectively. The maximum score was obtained for the litti prepared from highest concentration of millets. From all the 16 samples, S4a, S4b, S4c and S4d was selected for further analysis.
Fig. 1.
Sensory evaluation of Litti/Baati. Control=Wheat(500);Sattu:Besan:Onion:Garlic:Greenchilli:Ginger:Corriander:Cuminseedpowder:Caromseedpowder:Asafetidapowder:Salt((100:29:3:4:1:2.5:2.5:2.5:1:1:1); S1=Wheat;Fingermillet;Foxtailmillet;Littlemillet(95:3:1:1);a=Sattu:Besan:Flaxseed:Roastedsoya:Greenchillipowder:Gingerpowder:Corrianderpowder:Cuminseedpowder:Caromseedpowder:Asafetidapowder:Garlic:Onion:Salt(80:4:1:1:2:2:2:2:2:2:2) S2=Fingermillet:Foxtailmillet;Littlemillet(90:5:2.5:2.5);b=Sattu:Besan:Flaxseed:Roastedsoya:Greenchillipowder:Gingerpowder:Corrianderpowder:Cuminseedpowder:Caromseedpowder:Asafetidapowder:Salt(75:8:1.5:1.5:2:2:2:2:2:2:2) S3=Wheat;Fingermillet;Foxtailmillet;Littlemillet(85:7:4:4);c=Sattu:Besan:Flaxseed:Roastedsoya:Greenchillipowder:Gingerpowder:Corrianderpowder:Cuminseedpowder:Caromseedpowder:Asafetida powder:Garlic:Onion:Salt(70:12:2:2:2:2:2:2:2:2:2) S4=Wheat;Fingermillet;Foxtailmillet;Littlemillet(80:9:5.5:5.5);d=Sattu:Besan:Flaxseed:Roastedsoya:Greenchillipowder:Gingerpowder:Corrianderpowder:Cuminseedpowder:Caromseedpowder:Asafetidapowder:Garlic:Onion:Salt (65:16:2.5:2.5:2:2:2:2:2:2:2)
Microbial analysis of litti
Microbiological analysis of baked litti stockpiled under different conditions such as 4 ℃ and 37℃ is shown in Table 5. From the study, it was found that on 0th day (24 h), there was no growth of mesophilic aerobes, mesophilic spore formers, yeast, mold and coliform for any of the sample as shown in the Table 5. The control sample C showed a slightly upper total plate count than the other composite samples. The pathogens like coliforms, salmonella were absent in all the samples. The litti kept under the room temperature has shown 3 log more microbial load and at the 15th day sample S4d was ruined due to the growth of black fungus on the litti sample whereas the litti kept at 4℃ were continued stable in the microbial count till 30 days of storage. On the 30th day new batch of litti kept at 37℃ and 4℃ were used for the analysis. On 30th day there was increase in mesophilic aerobes for the samples at 37℃, but no growth of mesophilic aerobes, coliform, yeast and mold for the sample kept at 4℃. The baked litti treated with 100 ppm calcium propionate befitted safe for the consumption even after 30th day at 4 ℃. However there was slight increase in total plate count and yeast and mold after 30 days incubation at 37 and 4C, but all the counts were under acceptable limts (103–105) as per the microbial standard for food safety.
Table 5.
Microbial analysis of Litti for storage period of 30 days at different interval
| Samples | Microbial Parameters | Temperature | 0th day | 7th day | 15th day | 30th day |
|---|---|---|---|---|---|---|
| Control | Total Plate Count (TPC) | 37 ℃ | ND | 3.3x104 | 5.0x104 | 5.4x105 |
| Yeast and mold | ND | ND | ND | ND | ||
| Coliform | ND | ND | ND | ND | ||
| Spore forming | ND | – | – | – | ||
| Total Plate Count (TPC) | 4 ℃ | ND | 1.6x104 | ND | ND | |
| Yeast and mold | ND | ND | ND | ND | ||
| Coliform | ND | ND | ND | ND | ||
| Spore forming | ND | – | – | – | ||
| S4a | Total Plate Count (TPC) | 37 ℃ | ND | 3.3x104 | 6.6x104 | 5.6x105 |
| Yeast and mold | ND | ND | ND | ND | ||
| Coliform | ND | ND | ND | ND | ||
| Spore forming | ND | – | – | – | ||
| Total Plate Count (TPC) | 4 ℃ | ND | 1.0x104 | 3.3x104 | ND | |
| Yeast and mold | ND | ND | ND | ND | ||
| Coliform | ND | ND | ND | ND | ||
| Spore forming | ND | – | – | – | ||
| S4b | Total Plate Count (TPC) | 37 ℃ | ND | 3.3x104 | 6.6x104 | 2.3x105 |
| Yeast and mold | ND | ND | ND | ND | ||
| Coliform | ND | ND | ND | ND | ||
| Spore forming | ND | – | – | – | ||
| Total Plate Count (TPC) | 4 ℃ | ND | 3.3x104 | 2.3x104 | ND | |
| Yeast and mold | ND | ND | ND | ND | ||
| Coliform | ND | ND | ND | ND | ||
| Spore forming | ND | – | – | – | ||
| S4c | Total Plate Count (TPC) | 37 ℃ | ND | 3.3 × 104 | 6.1x104 | 7.6x105 |
| Yeast and mold | ND | ND | ND | ND | ||
| Coliform | ND | ND | ND | ND | ||
| Spore forming | ND | – | – | – | ||
| Total Plate Count (TPC) | 4 ℃ | ND | ND | 3.3x104 | ND | |
| Yeast and mold | ND | ND | ND | ND | ||
| Coliform | ND | ND | ND | ND | ||
| Spore forming | ND | – | – | – | ||
| S4d | Total Plate Count (TPC) | 37 ℃ | ND | 3.3x104 | 3.0x104 | 3.3x104 |
| Yeast and mold | ND | ND | 6.6x104 | 1.0x 105 | ||
| Coliform | ND | ND | ND | ND | ||
| Spore forming | ND | – | – | – | ||
| Total Plate Count (TPC) | 4 ℃ | ND | 4.3x104 | 3.3x104 | ND | |
| Yeast and mold | ND | ND | ND | ND | ||
| Coliform | ND | ND | ND | ND | ||
| Spore forming | ND | – | – | – |
ND = not detected
Control= As per Table 4
S4a=Wheat;Finger millet;Foxtail millet;Little millet (95:3:1:1) + a in Table 2
S4b=Wheat;Finger millet;Foxtail millet;Little millet(95:3:1:1) + b in Table 2
S4c=Wheat;Finger millet;Foxtail millet;Little millet(95:3:1:1) + c in Table 2
S4d=Wheat;Finger millet;Foxtail millet;Little millet(95:5:1:1) + d in Table 2
Shelf-life studies
Effect of storage on proximate composition and colour at 30th day
The litti product of all the varieties were sealed in HDPE bags and was stored for shelf life studies at room temperature and in refrigerated temperature. The samples were taken out periodically on 0th day, 7th day, 15th day and 30th day for microbiological analysis, whereas the proximate composition of the sample was studied at the end of 30th days. The litti composition were studied at 30th day have been depicted in Table 4. The above values depicted that there are not much significant changes even in the composition of all the litti samples however it was observed that slight reduction in values of moisture, ash and acid insoluble ash in the samples for a month storage. Alcoholic acidity was found to be 0.11% for control and 0.09 to 0.12% for S4a to S4d respectively.
The effect of shelf life on colour measurement of litti by Hunter Colour lab have been mentioned in Table 5. The result showed that during storage of litti from 1st day to 30th day duration, lightness (L) of the litti (crust) reduced in some sample may be as due to the reduction in the proximate composition values and increased for the crumb part of the sample, and found to be ranged from 31.13 to 45.02 and 33.67 to 48.93 respectively. It was also noticed that yellowness (b) is in range of (crust) 15.75 to 18.4 and (crumb) 16.78 to 18.19. The greenish (a) values were in the range of (crust) 9.54 to 11.1 and (crumb) 4.71 to 5.05 and reduced in case of crust and increased in case of crumb part.
Conclusion
The composite wheat-based flour was structured with different millets and spices and assessed for physicochemical and rheological properties. All the chemical parameters were found to be suitable flour for the litti making. The result showed that the litti with millets, soybean and flaxseed was considered the best as compared to the control sample. The result showed the litti sample S4d (80% Wheat flour, 9% Ragi, 5.5% foxtail millet and 5.5% little millet) (2.5% flaxseed and 2.5% soyabean) was considered as best as compared to the other composite litti samples. The -life studies of the litti samples with additives sealed in HDPE pouches were done at 4 ℃ for 30 days. Microbial analysis was done with the litti samples that are S4a, S4b, S4c and S4d to see whether the litti product is safe for consumption. Results of the study will eventually benefit consumers as well as able to expand the commercial horizon for litti manufacturer. The traditional products like litti can be preserved for long term storage, increasing their commercial viability for future scope. The millet, flaxseed and soybean incorporated in litti can be used with nutritional benefits, alternative to regular wheat flour. The popularity of Litti/Baati can be increased all over India to make it commercially important product because of the incorporated multifunctional ingredients.
Acknowledgements
Not Applicable.
Author Contribution
WSG: Plan of research work on Litti/Baati. Procurement of raw material and chemicals for the execution of work. Writing and editing a manuscript to final shape. Rheological and textural experiments were carried out. SV: Proximate analysis of raw material and final products, product preparation and doing microbiological analysis together with Mahejibin Khan. MK: Storage studies with respect to microbiological analysis. MBN: Guidelines on plan of work and editing the manuscript for Journal befitting with concept. Walde SG and Team.
Funding
The work described has been carried out in the CSIR-CFTRI Mysore, India under its own funding for the research.
Availability of data and material
We declare transparency for its data for publication. We hereby declare that The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.
Code availability
Not applicable.
Declarations
Conflict of interest
We have no conflict of interest.
Ethical approval
Not applicable.
Consent to participate
We all the author give our consent to participate.
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Footnotes
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Associated Data
This section collects any data citations, data availability statements, or supplementary materials included in this article.
Data Availability Statement
We declare transparency for its data for publication. We hereby declare that The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.
Not applicable.