PREPARATION OF VALUE-ADDED CUPCAKES BY USING OF BLACK WHEAT FLOUR, FINGER MILLET FLOUR AND ASHWAGANDHA POWDER TO COMBAT MALNUTRITIONSHUBHRA SINGH, ALKA GUPTA AND VERMA TRIPTIAbstract Cupcake are enjoyed by all age people and hence they can act as a very good source for providing nutrients. Black wheat is high in iron and fiber. Ashwagandha powder is used to treat various disease. The present study was carried out with the objectives to prepare healthy and nutritious cupcake remaining the beneficial proportion of black wheat flour, finger millet flour, Ashwagandha powder to assess the acceptability of developed product and to find the nutritive value. Refined flour, black wheat flour, finger millet flour and Ashwagandha powder were mixed in the ratio of 30:46:20:4 (T1), 20:50:25:5 (T2), 9:55:25:6 (T3) and 100% refined flour (control). Sensory analysis indicated that value added cupcake (T2) were liked very much by the panelists. The nutritional composition of the best product T2 increased with the incorporation of black wheat, finger millet, Ashwagandha powder, refined flour in Cupcake the Moisture and Ash content was found to be 4.28 percent and 1.5/100g, Protein content is 14.89g, Fat-9.24g, Fibre- 2.7g and Carbohydrate- 70.69 g, Iron- 8.45 mg, Calcium- 74mg, Antioxidant- 49.37percent and Energy 420.08 (kcal). The cost of the Cupcake T0 (16.6 Rs.), T1 (22.72 Rs.), T2 (23.84 Rs.) and T3(25.02Rs.). Cupcake should be recommended for all age groups as it helps to boost immunity, maintain blood sugar level, high blood pressure. Therefore, it can be concluded that black wheat flour in combination with finger millet flour and Ashwagandha powder can be successfully incorporated for the development of nutritious bakery product. |