EVALUATION OF THE QUALITY OF BREAD, BISCUIT AND BUTCHERS SAUSAGE SUPPLEMENTED WITH ROOTLETS OF MALT SPROUTS

The dietary fiber components of the rootlets of malt sprouts were dete rmined. The rootlets were incorporated at different substitution level s in two types of bread (flattened and pan bread), biscuits and butche r's sausage: The proximate analysis of these products were also determ ined. Substitution levels of 5% and 10% grave good and acceptable brea d of higher contents of protein and fiber. Although biscuits containin g up to 15% rootlets were acceptable, yet their sensory qualities were adversely affected. Butcher's sausage containing up to 10% rootlets w ere of good sensory and cooking properties. Meat substitution with roo tlets improved the cooking quality, reduced the cooking losses and low ered the cost of production of butcher's sausage.