Ameliorative effect of multigrain on nutritional and sensorial profile of muffins

Abstract

Maize and millet are the other major cereal grains grown worldwide along with wheat grains and their incorporation in products prepared solely
with wheat flours can alter nutritional and sensorial attributes of products positively. Present study has been designed to develop multigrain
muffins by utilizing wheat, maize and millet in different proportions i.e., T0 (100% wheat flour), T1 (80% wheat flour, 10% maize and millet
flour each), T2 (60% wheat flour, 20% maize and millet flour each), T3 (40% wheat flour, 30% maize and millet flour each), T4 (20% wheat
flour, 40% maize and millet flour each), T5 (50% maize and millet flour each), T6 (100% maize flour) and T7 (100% millet flour) treatments
have been prepared and investigated for their nutritional profile and sensorial characteristics (performa evaluated on 9 points Hedonic scale).
Moreover, storage study of the products was carried on 0, 10, 20 and 30th day of preparation. Data has been collected and subjected to twoway ANOVA by using software Statistics 8.1. The overall mean values for crude protein (6.97%) and crude fiber (1.17%) contents proved
to be improved in T3. On the other hand, T3 proved to be good in attaining best sensory scores in aroma and texture. Overall acceptability
of T3 remained in good condition on average basis throughout storage period of muffins. So, it has been concluded that using wheat flour in
combination with the maize flour and millet flour not only improves the nutritional profile of products but also the sensorial attributes. This
product would be a valuable healthy addition in the market for consumers if studied further for launching and commercialization.