PRODUCTION AND SENSORY QUAULITY OF CEREAL - BASED MEAL USING DAWADAWA SEED FLOUR, MILLET FLOUR, AND COCONUT FLOUR

Abstract

A study was carried out to evaluate the quality of cereal based meal flour produced from Dawadawa seed flour, millet flour and coconut flour. The objectives of the study were to determine the proximate composition and sensory properties of the of cereal based meal flour blends. Five composite blends of Dawadawa seed flour, millet flour and coconut flour were formulated at a ratio of A= 100% millet flour, 0% Dawadawa seed flour & 0% coconut flour; B=20% millet flour, 70% Dawadawa seed flour & 10% coconut flour; C= 30% millet flour, 60% Dawadawa seed flour & 10% coconut flour; D=60% millet flour, 30% Dawadawa seed flour & 10% coconut flour; E=50% millet flour, 40% Dawadawa seed flour & 10% coconut flour. All the parameters were measured and calculated following standard procedure. The result obtained was subjected to statistical analysis using ANOVA. The result of the experiment showed that the treatments with respect to the parameters varied such that sample treatment C has the highest protein content (10.00%), sample treatment E has the highest fat content (5.75%) and crude fiber content (3.60%) with respect to sample treatment A. The proximate results obtained do correlates with the sensory data outcome with sample treatment A again having the highest score rate (overall acceptability). In terms of proximate composition, the crude protein increased with increased substitution of Dawadawa seed flour, millet flour and coconut flour. There was a general improvement in the quality of the cereal based meal flour as presented in the tables. It is therefore recommended that the test ingredients; Dawadawa seed flour, millet flour and coconut flour be used in the production of cereal based meal flour.