Chemical Characteristics of Bay Tat Traditional Cake at Various Levels of Foxtile Millet (Setaria italica) Flour Substitution
Article Sidebar
Abstract:
Background: Foxtail millet (Setaria italica) has great potential as a substitute for wheat flour due to its favorable nutritional composition and functional properties that support the processing of various food products. The utilization of foxtail millet flour in food products is important to promote food diversification, increase the added value of local commodities, and reduce dependence on imported wheat flour. One potential application of foxtail millet flour is as a partial substitute for wheat flour in a traditional cake known as Bay Tat. However, the effect of the percentage of foxtail millet flour substitution on the chemical quality of *bay tat* cake is not yet known.
Aims: This study aimed to determine the effect of different proportions of wheat flour and millet flour on the chemical quality of traditional Bay Tat cake.
Methods: The study employed a Completely Randomized Design (CRD) with a single factor, namely the combination of wheat flour and foxtail millet flour in five treatments: 100% wheat flour and wheat flour substituted with 20%, 30%, 40%, and 50% foxtail millet flour. The observed parameters included moisture content, carbohydrate content, protein content, and dietary fiber content. The data were analyzed statistically using Analysis of Variance (ANOVA), followed by Duncan’s Multiple Range Test (DMRT) for parameters showing significant effects.
Result: The results showed that the substitution of wheat flour with foxtail millet flour significantly affected the chemical quality of traditional Bay Tat cake. Increasing the proportion of foxtail millet flour decreased moisture content (23.12%–16.57%) and carbohydrate content (43.24%–37.97%), while protein content increased (7.88%–14.88%) and crude fiber content increased (0.61%–2.56%).
Conclusion: Millet flour has the potential to be used as a substitute for wheat flour in making Bay Tat to increase protein and fiber content and support food diversification based on local commodities.
Keywords: Bay Tat Cake, Chemical Characteristics, Dietary Fiber, Setaria Italica, Wheat Flour Substitution
Downloads
Copyright (c) 2026 Marietha Kristiani Br. Sinurat , Sri Wulandari, Laili Susanti, Ulfah Anis
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
References
Abedin, M. J., Tajria, J., Abdullah, A. T. M., Hassan, M. T., & Farzana, T. (2025). Enhancing nutritional and antioxidant properties of wheat bread: The role of foxtail millet and ripe banana pulp. Food Chemistry Advances, 6, 100932. https://doi.org/10.1016/j.focha.2025.100932
ADANSE, J., Bıgson, K., Maureen, N. A., & Dorothy, A. (2021). Quality Characteristics and Sensory Evaluation of Cakes Produced from Composite Blends of Wheat (Titricum Aestivum L.) and Finger Millet (Pennisetum Glaucum) Flour. DergiPark (Istanbul University). https://dergipark.org.tr/tr/pub/ejfst/issue/67811/1011822
Akeem, S. A., Mustapha, B. O., Ayinla, R. O., Ajibola, O., Johnson, W. O., & Akintayo, O. A. (2023). Physical characteristics, nutritional composition and acceptability of gluten-free crackers produced from germinated pearl millet (Pennisetum glaucum), defatted-sesame seed (Sesamum indicum) and defatted-tigernut (Cyperus esculentus) composite flours. Discover Food, 3(1). https://doi.org/10.1007/s44187-023-00063-7
Alasimi, N. H. A., & Ghaisani, P. M. (2026). Trends in Sustainable Bakery: A systematic Review of Alternative Ingredients Derived from Tubers, Legumes, and Insects in Indonesia. TEKNOBUGA Jurnal Teknologi Busana Dan Boga, 14(1), 109–116. https://doi.org/10.15294/teknobuga.v14i1.35853
Arora, L., Aggarwal, R., Dhaliwal, I., Gupta, O. P., & Kaushik, P. (2023). Assessment of sensory and nutritional attributes of foxtail millet-based food products. Frontiers in Nutrition, 10, 1146545. https://doi.org/10.3389/fnut.2023.1146545
Balakrishnan, S., Boghra, V. R., Patel, A. M., Patel, D. H., & Adil, S. (2026). Evaluation of Nutritional Profile and Sensory Attributes of Cereal–millet and Milk Co-Precipitate Biscuit. European Journal of Nutrition & Food Safety, 18(1), 227–240. https://doi.org/10.9734/ejnfs/2026/v18i11948
Bheemisetti, B. R., & Gogu, S. (2025). Innovative Biscuit Formulations Using Millets and Functional Fruits: Technological Challenges and Nutritional Advantages. European Journal of Nutrition & Food Safety, 17(12), 226–238. https://doi.org/10.9734/ejnfs/2025/v17i121933
Burbano, J. J., & Correa, M. J. (2021). Composition and Physicochemical Characterization of Walnut Flour, a By-product of Oil Extraction. Plant Foods for Human Nutrition, 76(2), 233–239. https://doi.org/10.1007/s11130-021-00898-4
Candra, A. A., Halim, B. C. A., Kartasasmita, F., Christie, G., Pandyopranoto, J. P., Andriani, K. F., Margaretha, F., Heerlie, D. M., & Astina, J. (2025). The Potential of Foxtail Millet as a Carbohydrate-Based Indonesian Local Functional Food. Indonesian Journal of Life Sciences, 15–27. https://doi.org/10.54250/ijls.v7i1.208
Chowdhury, A. R., & Maji, M. (2024). Study on functional properties of protein-rich composite flour utilizing foxtail millet and flaxseed. MOJ Food Processing & Technology, 12(1), 27–32. https://doi.org/10.15406/mojfpt.2024.12.00295
El-Hadidy, G. S., Arfa, N. A. M., Hayam, A. E. S., & Boriy, E. G. (2025). Development and Evaluation of Nutritionally-Enriched Breadsticks Using Sweet Lupin and Pearl Millet Powders as Partial Wheat Flour Substitutes. Food Technology Research Journal, 8(2), 134–146. https://doi.org/10.21608/ftrj.2025.402385.1174
Harika, A., & Shanmukhi, C. (2026). Preparation of wheat-based bread with incorporation of foxtail millet flour and jackfruit seed flour. International Journal of Advanced Biochemistry Research, 10(2), 663–669. https://doi.org/10.33545/26174693.2026.v10.i2i.7691
Harish, M. S., Bhuker, A., & Chauhan, B. S. (2024). Millet production, challenges, and opportunities in the Asia-pacific region: a comprehensive review. Frontiers in Sustainable Food Systems, 8. https://doi.org/10.3389/fsufs.2024.1386469
Hombing, R. A. B., Arihantana, N. M. I. H., & Putra, I. G. A. M. (2026). Pengaruh Perbandingan Terigu Dengan Tepung Milet (Panicum Miliaceum L.) Kecambah Fermentasi Terhadap Karakteristik Bakpia. Jurnal Ilmu Dan Teknologi Pangan (ITEPA), 14(3), 484–498. https://doi.org/10.24843/itepa.2025.v14.i03.p05
Ilamaran, M., Sarojinibharathi, R., & Selvi, J. A. (2021). Development of technology for modified starch incorporated grains and pulse blended bakery and pasta products. Journal of Applied and Natural Science, 13, 179–187. https://doi.org/10.31018/jans.v13isi.2825
Irondi, E. A., Imam, Y. T., & Ajani, E. O. (2022). Physicochemical, antioxidant and starch-digesting enzymes inhibitory properties of pearl millet and sweet detar gluten-free flour blends, and sensory qualities of their breads. Frontiers in Food Science and Technology, 2. https://doi.org/10.3389/frfst.2022.974588
Kabir, J. A., Azizi, M. H., Ahangar, H. A., & Aarabi, A. (2022). Physicochemical, rheological, and baking properties of composite Brotchen bread made from foxtail millet flour. Acta Alimentaria, 51(2), 166–175. https://doi.org/10.1556/066.2021.00184
Kaushik, A., & Singh, S. (2026). Sustainable grains for gluten-free diets: the potential of millets and pseudocereals in alleviating gluten-related disorders. Sustainable Food Technology. https://doi.org/10.1039/d5fb00786k
Kiritsi, A. (2026). The Role of AI in Airport Operations and Passenger Experience: a Case Study of Hamad International Airport. https://doi.org/10.62486/978-9915-704-23-4.ch21
Kurnia, R., & Syarif, W. (2021). The Effect Of Breadfruit Flour Substitution On The Quality Of Bengkulu Bay Tat Cake. Jurnal Pendidikan Tata Boga Dan Teknologi, 2(3), 187. https://doi.org/10.24036/jptbt.v2i3.228
Manchanda, M., Rawat, D., Chandra, A., & Saini, R. K. (2024). Development and Evaluation of Calcium-Fortified Multi-Millet Biscuits: A Nutritious Alternative to Refined Wheat Flour. Foods, 13(11), 1696. https://doi.org/10.3390/foods13111696
Meza-Nieto, M. A., Torres-Cardona, M. G., Soto-Simental, S., Cenobio-Galindo, A. de J., & Jiménez-Alvarado, R. (2026). Exploring the potential use of two species of Dioscorea in composite flours for bakery products. Czech Journal of Food Sciences, 44(1), 52–61. https://doi.org/10.17221/48/2025-cjfs
Náthia-Neves, G., Villanueva, M., & Ronda, F. (2024). Impact of lipids on the functional, rheological, pasting and thermal properties of ultrasound-processed canary seed flours. Food Hydrocolloids, 150, 109727. https://doi.org/10.1016/j.foodhyd.2024.109727
Prakash, P. M. H. G., SeemaSonkar, S. D., Singh, S., & Singh, D. (2021). Nutritional Quality of Millets and their Value Added Products with the Potential Health Benefits: A Review. International Journal of Current Microbiology and Applied Sciences, 10(10), 163–175. https://doi.org/10.20546/ijcmas.2021.1010.019
Pramitha, L., Ganesan, J., Francis, N., Rajasekharan, R., & Thinakaran, J. (2023). Revitalization of small millets for nutritional and food security by advanced genetics and genomics approaches. Frontiers in Genetics, 13, 1007552. https://doi.org/10.3389/fgene.2022.1007552
Priya, Verma, R. K., Choudhary, G., & Mishra, S. (2026). Nutritional Fortification and Sensory Profiling of Cookies Supplemented with Pearl Millet (Pennisetum glaucum) Flour. SHILAP Revista de Lepidopterología. https://doaj.org/article/838f650a2e6243549bcf8bf05249a025
Sakshi, Y., Meena, S., & Purbia, N. (2024). From grain to plate: Evaluating foxtail millet's nutritional properties, glycemic index, and innovations in food development. International Journal of Advanced Biochemistry Research, 8(7), 703–707. https://doi.org/10.33545/26174693.2024.v8.i7i.1573
Santos, Y. J. de S., Facchinatto, W. M., Rochetti, A. L., Carvalho, R. A. de, Feunteun, S. Le, Fukumasu, H., Morzel, M., Colnago, L. A., & Vanin, F. M. (2022). Systemic characterization of pupunha (Bactris gasipaes) flour with views of polyphenol content on cytotoxicity and protein in vitro digestion. Food Chemistry, 405, 134888. https://doi.org/10.1016/j.foodchem.2022.134888
Satyavathi, C. T., Ambawat, S., Khandelwal, V., & Srivastava, R. K. (2021). Pearl Millet: A Climate-Resilient Nutricereal for Mitigating Hidden Hunger and Provide Nutritional Security. Frontiers in Plant Science, 12, 659938. https://doi.org/10.3389/fpls.2021.659938
sharoba, ashraf. (2021). Improve the Nutritive Value of Produced Cake by Replacement Wheat Flour with Pearl Millet Flour. Annals of Agricultural Science Moshtohor, 59(2), 445–454. https://doi.org/10.21608/assjm.2021.195011
Tauseef, M. (2023). Evaluating exotic foxtail millet accessions for growth, vigor, and yield adaptation under Faisalabad climate. The Pakistan Journal of Agricultural Sciences, 60(3), 365–376. https://doi.org/10.21162/pakjas/23.92
Tejaswi, B., Supraja, T., Kumari, B. A., Triveni, S., & Nagalaxshmi, S. (2025). Sensory Evaluation of Millet-based Indian Flatbreads. European Journal of Nutrition & Food Safety, 17(5), 262–269. https://doi.org/10.9734/ejnfs/2025/v17i51723
Yang, M., Fu, M., & Zhang, Z. (2021). The adoption of digital technologies in supply chains: Drivers, process and impact. Technological Forecasting and Social Change. https://doi.org/10.1016/j.techfore.2021.120795