Comparatives Studies on the Proximate Composition and Sensory Evaluation of “Fura” Produced From Selected Cereals

Abstract

This research work aimed to investigate the comparative study of fura from different cereals. Pearl-millet (Pennisetum glaucum), Finger-millet (Eleusine coracana), Sorghum (Sorghum bicolor) and maize (Zea may) were cleaned, dry milled and sieved to produced fura flour. The cereal flour was mixed with spices and conditioned using 1.5 L of tap water to improve molding. The samples were analyzed for proximate and sensory properties. The data obtained were analyzed using ANOVA (p < 0.05). The result of the proximate composition of the fura samples ranged between 16.70–18.07%, 1.18–3.66%, 0.82–1.23%, 2.38–4.32%, 10.07–10.53% and 65.12–67.20% for moisture, ash, fibre, lipid, protein and carbohydrate content respectively. The sensory evaluations of the samples showed sample A (Pearl-millet fura) with higher overall acceptability. However, all the fura samples scored above averages which imply that the entire samples were accepted by the panelists. Finger-millet, white and red sorghum and maize fura would therefore, be acceptable as good alternatives to pearl-millet for fura production.