Formulation and Quality Evaluation of Finger Millet Based Composite Food Products

Milkesa Feyera; Fikiru Dasa; Kedir Kebero

doi:doi:10.11648/j.ijnfs.20211003.11

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Formulation and Quality Evaluation of Finger Millet Based Composite Food Products

Milkesa Feyera, Fikiru Dasa, Kedir Kebero

Published in International Journal of Nutrition and Food Sciences (Volume 10, Issue 3)

Received: 4 March 2021 Accepted: 11 May 2021 Published: 20 May 2021

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Abstract

Nutrient compositions of most cereal based food products are inadequate to meet the nutrient requirement for all age groups. Enrichment of cereal with easily affordable legumes, root and tubers having superior nutrients are important approaches to produce nutrient dense and sensorial acceptable food products. Therefore, this study was carried out to develop nutrient dense and acceptable food products from composite flour formulated from finger millet, ground nut, orange fleshed sweet potato and soy bean flours. Accordingly, Two types of composite flours were developed. Composite flour type I consisting 65:35, 70:30, 75:25, 80:20 and 85:15 of finger millet and soybean in proportion, respectively, were formulated for injera making. Composite flour type II consisting 60:20:20:0, 70:20:10:0, 60:20:0:20 and 70:20:0:10 of finger millet, soybean, ground nut and sweet potato, respectively, were used for porridge and kita product making. The moisture, ash, protein, fat, fiber and carbohydrate contents of the formulations were ranged from 8.141 to 9.67, 1.03 to 3.17, 4.38 to 17.17, 0.02 to 15.59, 2.85 to 13.87, 60.41 to 71.57%, respectively. There was a significant difference in water absorption capacity, swelling power, water solubility and oil absorption capacity among the composite flours. Sensory acceptability of Injera made from composite flour consisting of 75:25 finger millet and soyabean, respectively, were more preferred by panelists than other proportions. Sensory attributes data showed that porridge made from composite flour formulated from 60:20:20 of finger millet, soyabean and sweet potato were highly preferred by panelists in all sensory attributes. On the other hand, Sensory acceptability of kita made from composite flour formulated from 70:20:10 of finger millet, soyabean and sweet potato, respectively, achieved highest sensorial scores. Therefore, blending of finger millet with nutritious legumes, root and tubers crops would be recommended in production of nutritious and sensorially acceptable value added food products for different purposes.

Published in	International Journal of Nutrition and Food Sciences (Volume 10, Issue 3)
DOI	10.11648/j.ijnfs.20211003.11
Page(s)	59-65
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Finger Millet, Composite Flour, Proximate Composition, Injera, Porridge, Kita

References

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APA Style

Milkesa Feyera, Fikiru Dasa, Kedir Kebero. (2021). Formulation and Quality Evaluation of Finger Millet Based Composite Food Products. International Journal of Nutrition and Food Sciences, 10(3), 59-65. https://doi.org/10.11648/j.ijnfs.20211003.11

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ACS Style

Milkesa Feyera; Fikiru Dasa; Kedir Kebero. Formulation and Quality Evaluation of Finger Millet Based Composite Food Products. Int. J. Nutr. Food Sci. 2021, 10(3), 59-65. doi: 10.11648/j.ijnfs.20211003.11

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AMA Style

Milkesa Feyera, Fikiru Dasa, Kedir Kebero. Formulation and Quality Evaluation of Finger Millet Based Composite Food Products. Int J Nutr Food Sci. 2021;10(3):59-65. doi: 10.11648/j.ijnfs.20211003.11

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@article{10.11648/j.ijnfs.20211003.11,
  author = {Milkesa Feyera and Fikiru Dasa and Kedir Kebero},
  title = {Formulation and Quality Evaluation of Finger Millet Based Composite Food Products},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {10},
  number = {3},
  pages = {59-65},
  doi = {10.11648/j.ijnfs.20211003.11},
  url = {https://doi.org/10.11648/j.ijnfs.20211003.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211003.11},
  abstract = {Nutrient compositions of most cereal based food products are inadequate to meet the nutrient requirement for all age groups. Enrichment of cereal with easily affordable legumes, root and tubers having superior nutrients are important approaches to produce nutrient dense and sensorial acceptable food products. Therefore, this study was carried out to develop nutrient dense and acceptable food products from composite flour formulated from finger millet, ground nut, orange fleshed sweet potato and soy bean flours. Accordingly, Two types of composite flours were developed. Composite flour type I consisting 65:35, 70:30, 75:25, 80:20 and 85:15 of finger millet and soybean in proportion, respectively, were formulated for injera making. Composite flour type II consisting 60:20:20:0, 70:20:10:0, 60:20:0:20 and 70:20:0:10 of finger millet, soybean, ground nut and sweet potato, respectively, were used for porridge and kita product making. The moisture, ash, protein, fat, fiber and carbohydrate contents of the formulations were ranged from 8.141 to 9.67, 1.03 to 3.17, 4.38 to 17.17, 0.02 to 15.59, 2.85 to 13.87, 60.41 to 71.57%, respectively. There was a significant difference in water absorption capacity, swelling power, water solubility and oil absorption capacity among the composite flours. Sensory acceptability of Injera made from composite flour consisting of 75:25 finger millet and soyabean, respectively, were more preferred by panelists than other proportions. Sensory attributes data showed that porridge made from composite flour formulated from 60:20:20 of finger millet, soyabean and sweet potato were highly preferred by panelists in all sensory attributes. On the other hand, Sensory acceptability of kita made from composite flour formulated from 70:20:10 of finger millet, soyabean and sweet potato, respectively, achieved highest sensorial scores. Therefore, blending of finger millet with nutritious legumes, root and tubers crops would be recommended in production of nutritious and sensorially acceptable value added food products for different purposes.},
 year = {2021}
}

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TY  - JOUR
T1  - Formulation and Quality Evaluation of Finger Millet Based Composite Food Products
AU  - Milkesa Feyera
AU  - Fikiru Dasa
AU  - Kedir Kebero
Y1  - 2021/05/20
PY  - 2021
N1  - https://doi.org/10.11648/j.ijnfs.20211003.11
DO  - 10.11648/j.ijnfs.20211003.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 59
EP  - 65
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20211003.11
AB  - Nutrient compositions of most cereal based food products are inadequate to meet the nutrient requirement for all age groups. Enrichment of cereal with easily affordable legumes, root and tubers having superior nutrients are important approaches to produce nutrient dense and sensorial acceptable food products. Therefore, this study was carried out to develop nutrient dense and acceptable food products from composite flour formulated from finger millet, ground nut, orange fleshed sweet potato and soy bean flours. Accordingly, Two types of composite flours were developed. Composite flour type I consisting 65:35, 70:30, 75:25, 80:20 and 85:15 of finger millet and soybean in proportion, respectively, were formulated for injera making. Composite flour type II consisting 60:20:20:0, 70:20:10:0, 60:20:0:20 and 70:20:0:10 of finger millet, soybean, ground nut and sweet potato, respectively, were used for porridge and kita product making. The moisture, ash, protein, fat, fiber and carbohydrate contents of the formulations were ranged from 8.141 to 9.67, 1.03 to 3.17, 4.38 to 17.17, 0.02 to 15.59, 2.85 to 13.87, 60.41 to 71.57%, respectively. There was a significant difference in water absorption capacity, swelling power, water solubility and oil absorption capacity among the composite flours. Sensory acceptability of Injera made from composite flour consisting of 75:25 finger millet and soyabean, respectively, were more preferred by panelists than other proportions. Sensory attributes data showed that porridge made from composite flour formulated from 60:20:20 of finger millet, soyabean and sweet potato were highly preferred by panelists in all sensory attributes. On the other hand, Sensory acceptability of kita made from composite flour formulated from 70:20:10 of finger millet, soyabean and sweet potato, respectively, achieved highest sensorial scores. Therefore, blending of finger millet with nutritious legumes, root and tubers crops would be recommended in production of nutritious and sensorially acceptable value added food products for different purposes.
VL  - 10
IS  - 3
ER  -

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Author Information

Milkesa Feyera

Food Science and Nutrition Research, Melkassa Agricultural Research Center, Adama, Ethiopia
Fikiru Dasa

Food Science and Nutrition Research, Melkassa Agricultural Research Center, Adama, Ethiopia
Kedir Kebero

Food Science and Nutrition Research, Melkassa Agricultural Research Center, Adama, Ethiopia

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APA Style

Milkesa Feyera, Fikiru Dasa, Kedir Kebero. (2021). Formulation and Quality Evaluation of Finger Millet Based Composite Food Products. International Journal of Nutrition and Food Sciences, 10(3), 59-65. https://doi.org/10.11648/j.ijnfs.20211003.11

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ACS Style

Milkesa Feyera; Fikiru Dasa; Kedir Kebero. Formulation and Quality Evaluation of Finger Millet Based Composite Food Products. Int. J. Nutr. Food Sci. 2021, 10(3), 59-65. doi: 10.11648/j.ijnfs.20211003.11

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AMA Style

Milkesa Feyera, Fikiru Dasa, Kedir Kebero. Formulation and Quality Evaluation of Finger Millet Based Composite Food Products. Int J Nutr Food Sci. 2021;10(3):59-65. doi: 10.11648/j.ijnfs.20211003.11

Copy | Download

@article{10.11648/j.ijnfs.20211003.11,
  author = {Milkesa Feyera and Fikiru Dasa and Kedir Kebero},
  title = {Formulation and Quality Evaluation of Finger Millet Based Composite Food Products},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {10},
  number = {3},
  pages = {59-65},
  doi = {10.11648/j.ijnfs.20211003.11},
  url = {https://doi.org/10.11648/j.ijnfs.20211003.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211003.11},
  abstract = {Nutrient compositions of most cereal based food products are inadequate to meet the nutrient requirement for all age groups. Enrichment of cereal with easily affordable legumes, root and tubers having superior nutrients are important approaches to produce nutrient dense and sensorial acceptable food products. Therefore, this study was carried out to develop nutrient dense and acceptable food products from composite flour formulated from finger millet, ground nut, orange fleshed sweet potato and soy bean flours. Accordingly, Two types of composite flours were developed. Composite flour type I consisting 65:35, 70:30, 75:25, 80:20 and 85:15 of finger millet and soybean in proportion, respectively, were formulated for injera making. Composite flour type II consisting 60:20:20:0, 70:20:10:0, 60:20:0:20 and 70:20:0:10 of finger millet, soybean, ground nut and sweet potato, respectively, were used for porridge and kita product making. The moisture, ash, protein, fat, fiber and carbohydrate contents of the formulations were ranged from 8.141 to 9.67, 1.03 to 3.17, 4.38 to 17.17, 0.02 to 15.59, 2.85 to 13.87, 60.41 to 71.57%, respectively. There was a significant difference in water absorption capacity, swelling power, water solubility and oil absorption capacity among the composite flours. Sensory acceptability of Injera made from composite flour consisting of 75:25 finger millet and soyabean, respectively, were more preferred by panelists than other proportions. Sensory attributes data showed that porridge made from composite flour formulated from 60:20:20 of finger millet, soyabean and sweet potato were highly preferred by panelists in all sensory attributes. On the other hand, Sensory acceptability of kita made from composite flour formulated from 70:20:10 of finger millet, soyabean and sweet potato, respectively, achieved highest sensorial scores. Therefore, blending of finger millet with nutritious legumes, root and tubers crops would be recommended in production of nutritious and sensorially acceptable value added food products for different purposes.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Formulation and Quality Evaluation of Finger Millet Based Composite Food Products
AU  - Milkesa Feyera
AU  - Fikiru Dasa
AU  - Kedir Kebero
Y1  - 2021/05/20
PY  - 2021
N1  - https://doi.org/10.11648/j.ijnfs.20211003.11
DO  - 10.11648/j.ijnfs.20211003.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 59
EP  - 65
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20211003.11
AB  - Nutrient compositions of most cereal based food products are inadequate to meet the nutrient requirement for all age groups. Enrichment of cereal with easily affordable legumes, root and tubers having superior nutrients are important approaches to produce nutrient dense and sensorial acceptable food products. Therefore, this study was carried out to develop nutrient dense and acceptable food products from composite flour formulated from finger millet, ground nut, orange fleshed sweet potato and soy bean flours. Accordingly, Two types of composite flours were developed. Composite flour type I consisting 65:35, 70:30, 75:25, 80:20 and 85:15 of finger millet and soybean in proportion, respectively, were formulated for injera making. Composite flour type II consisting 60:20:20:0, 70:20:10:0, 60:20:0:20 and 70:20:0:10 of finger millet, soybean, ground nut and sweet potato, respectively, were used for porridge and kita product making. The moisture, ash, protein, fat, fiber and carbohydrate contents of the formulations were ranged from 8.141 to 9.67, 1.03 to 3.17, 4.38 to 17.17, 0.02 to 15.59, 2.85 to 13.87, 60.41 to 71.57%, respectively. There was a significant difference in water absorption capacity, swelling power, water solubility and oil absorption capacity among the composite flours. Sensory acceptability of Injera made from composite flour consisting of 75:25 finger millet and soyabean, respectively, were more preferred by panelists than other proportions. Sensory attributes data showed that porridge made from composite flour formulated from 60:20:20 of finger millet, soyabean and sweet potato were highly preferred by panelists in all sensory attributes. On the other hand, Sensory acceptability of kita made from composite flour formulated from 70:20:10 of finger millet, soyabean and sweet potato, respectively, achieved highest sensorial scores. Therefore, blending of finger millet with nutritious legumes, root and tubers crops would be recommended in production of nutritious and sensorially acceptable value added food products for different purposes.
VL  - 10
IS  - 3
ER  -

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