Proximate Analysis, Sensory Evaluation and Production of Bread from Finger Millet and Wheat Flour

Abstract

Finger millet, is a unique cereal with high nutritional quality, particularly in African countries such as Ethiopia, Zimbabwe, and South Asian country. This study is aimed to determine the nutritional composition and sensory evaluation of Bread made from finger millet and wheat composite flours. The proximate analysis of wheat, finger millet flours and bread produced by combination of the two flours at ratio of 95:5, 90:10 and 80:20 were conducted, the results revealed improved nutritional quality of the product as the moisture contain was significantly different (p<0.05) at ration of 95:5 while at other ratios there was no difference (p<0.05) compared to the 100% finger millet bread, there were also significant improvement (p<0.05) on protein content of the bread produced at ratio of 80:20, however the fat, fiber, Ash, carbohydrate and calories of the product were also higher compared to 100% finger millet bread. The mean scores of sensory evaluation showed that all the extruded products prepared from composite flours were within the acceptable range. Therefore it can be concluded that products of combined mixture of finger millet and wheat flours are more nutritious than products of 100% finger millet products. And consumption of such products are highly encouraged and less course effective.

Nutritional and Sensory Quality Attributes of Bread Produced from Wheat-Sprouted Finger Millet Flour

“…There was a decrease in the protein and fat content of the bread as the level of finger millet supplementation increased. This corroborates the findings of Ibrahim et al (2021) who also reported decreased protein and fat contents of the bread produced as the level of sprouted finger millet substitution increased. The decrease in the content of protein of the bread sample may be attributed to the low protein content of the sprouted finger millet grains.…”