Effects of Foxtail Millet Flour (Setaria italica) on the Proximate Composition, Texture Profile, Colour Profile and Microbiological Qualities of Duck Meat Sausages

Background: Dietary fiber can be effectively incorporated into processed meat products along with binders, extenders and fillers. Using millet in balance the enormous demand supply for affordable, wholesome, dietary enriched healthful products. Methods: The duck sausages were developed by incorporating three different levels of roasted foxtail flour (FTMF) i.e. 5%, 10% 15% coded as T1(5%), T2(10%) T3 (15%). proximate composition, texture profile, colour profile microbiological qualities control treated estimated. Result: moisture, crude protein, ether extract calorie value declined significantly (p less than 0.05) increasing FTMF sausages. In case a significant difference was observed springiness, hardness, chewiness resilience between groups. However, no cohesiveness revealed greater 0.01) lightness (L*), redness (a*) yellowness (b*). TVC TVPBC showed decreasing trend from to bacterial load increased during storage up 15 days. No colititre, yeast, or mould detected entire period.