The Role of Millet as a Substitute for Wheat Flour

      In the recent years, many research purpose to making a alternative flour as a subtituse of wheat flour. Indonesia increases flour consumption, from 6.25 million tons in 2011-2012 and reaching 7.95 million tons in 2015-2016. Millet is an alternative to substitute a wheat flour. Millet is one type of cereal, there are four (4) varieties of millet, one of which is widely cultivated in Indonesia is the type of proso millet. In Indonesia, Proso millet is important for bird seed. Utilization is limited to proso millet, while proso millet has several advantages such as inexpensive, rich in dietary fiber and antioxidant. Proso millet is also a gluten free product, thus, the consumption of proso millet is considered to be safe for celiac disease. Proccesing proso millet into flour, requires a preliminary process such as germination and fermentation. Processing technologies such as germination, soaking, fermentation, puffing and cooking reduces the level of tannins and phenols while increasing the bioavailability of micronutrients

    Proso millet has a tannin content, so that when processed into raw materials the product produces a bitter taste (bitter aftertaste). The process of germination and fermentation aims to reduce tannin levels to 0.5% and increase food fiber to 12.55%. As a substitute for wheat flour, millet flour has been tested on several popular food products. In making donuts, millet flour can be used 30% as a substitute for wheat flour. In making donuts, millet flour can be used 30% as a substitute for wheat flour. In processing brownies, 100% millet flour can substitute wheat flour. Millet flour can also be used 100% in cookies, biscuits, snack bars, and flakes. Based on this, the use of millet flour as a substitute for wheat flour must be widely informed, so that the improvement in nutrition and health benefits of millet flour for gluten-free produk is a great potential for commercial exploitation. Commercialization and development of millet flour has a lot of potential availability of commercial millet flour products in developed countries will help reduce the incidence of celiac disease and obesity.