Vol. 8, Issue 9, Part O (2024)

Black wheat is a unique variety of wheat known for its dark, rich color and enhanced nutritional properties. Unlike traditional wheat, black wheat boasts higher levels of anthocynanins, the antioxidants responsible for its striking hue, which also confer anti-inflammatory and diseases fighting benefits. This grain not only offers a visual allure but also packs a punch with its superior protein and mineral content, including zinc and iron. Its deep, early flavor and several health benefits position black wheat as a super food poised to revolutionize modern diets. The aim of present study was to develop value added products black wheat flour incorporated with ragi& bajra flour indifferent ratio. After the development of the black wheat cookies to evaluate physicochemical, sensory, and shelf quality of the products.

The result of standardized cookies prepared with (black wheat flour ragi flour: bajra flour) in four treatments. Data related to overall acceptability revealed that the combination T₁ was liked extremely it showed the highest score among all the treatments and control sample on the basis of sensory characteristics viz colour (8.36±0.34), Taste (8.57±0.21), Texture (7.91±0.57), Flavour (8.46±0.31), Appearance (8.25±0.51), after taste (8.34±0.38), &overall acceptability (7.87), then all counter parts. While Data also revealed that increasing the incorporating of ragi and bajra flour is resulted a decrease the sensory parameters. This could be due to the property of black wheat flour improved the texture and appearance and taste of the cookies. In proximate analysis cookies has crude protein (7.31-8.73 percent), crude Fiber (4.63%), crude fat (3.7%), moisture (1.96%) Carbohydrate (77.14) and minerals Iron (9.95), zinc (3.11) and calcium (1.55). The proximate parameters of all treatments of cookies were higher than control sample. Thus, it can be concluded above results that developed products were good in acceptability, nutritionally rich and safe for human consumption.