Effects of addition of sprouted whole roselle seeds flour on Rheological properties

The present study was undertaken with the objectives to study the effect of sprouting whole seed flour on rheological properties. For this study the Roselle seed were procured from the local market and then soaking and germination treatments were given to the seeds. All experiments were laid in completely randomized design with suitable replications for statistical analysis. The pre-treatments soaking and sprouting of whole seed were adopted in this investigation to ascertain the best treatment for onward inclusion in bakery products. Amylograph, farinograph and extensograph properties of the pre-treatments were studied. The preliminary investigations adjudged sprouted whole Roselle seed flour (SWRSF) have superior nutritional and functional qualities. The sprouted Roselle seed flour had higher nutrient contents than the whole seeds. Therefore, this treatment was used to study the amylograph, farinograph and extensograph properties. These properties showed good characters for using this flour in bakery products.