DEVELOPMENT OF MULTIGRAINS FLOUR PIZZA BASE FOR VALUE ADDITION.

The consumption of course grains and millets decreased incidence of diabetes, C.V.D, cancers and obesity which are increasing in an exponential manner globally and to combat them, a raise in demand for food containing complex carbohydrates with higher levels of dietary fibre and health beneficial photochemical has been in demand. The aim of the study was to develop the multigrain flour product, to check the sensory acceptability of the product, to calculate the nutritive. Multigrain flour was prepared by mixing of five flours in four different ratios (finger millets, oat, buck wheat and pearl millets) named as T1, T2, T3 and T4. Pizza Base prepared from the wheat flour only served as control (T0). The product was organoleptically evaluated by Nine Point Hedonic Scale. The nutritional composition of product was chemically analyzed by using the AOAC (2005) methods. Appropriate statistical technique was opted for the analysis. On the basis of sensory evaluation T4 (20:25:20:20:15) was most acceptable with regards to all sensory parameters. There was a significant difference between the sensory attributes of different treatments at 5% significance level. The proximate compositions of developed Pizza Base were 23.23 g moisture, 10.23 g fiber, 19.47 g protein, 7.38 g fat, 108.32 carbohydrates and 501.33 kcal energy.The mineral contents 462.95 mg calcium, 20.88 mg iron and 579.90 mg phosphorus. Therefore it can be concluded that the product of multigrain are more beneficial than normal Pizza Base.