Abstract:
This study investigates the proximate composition, sensory attributes, and general acceptability
of coated millet compared to refined flour and whole wheat flour. The primary objectives were to
assess the nutritional profiles, examine sensory attributes, and evaluate overall consumer
acceptability of coated millet as a potential alternative to traditional flours. A quantitative and
descriptive research design was employed, using a purposive sampling technique to select 100
participants from a population of food consumers and nutrition experts. Data were analyzed
using Analysis of Variance (ANOVA) to determine significant differences among the samples.
The findings revealed that coated millet exhibited higher crude fat and carbohydrate levels
compared to refined and whole wheat flours, suggesting its energy-dense nature. Sensory
evaluations indicated that coated millet had a favorable nutty flavor and crunchy texture, which
many participants preferred over the more neutral taste of refined flour and the grainy texture of
whole wheat flour. In terms of general acceptability, coated millet received higher ratings, with
participants expressing interest in its use in various culinary applications.
Based on the findings, three recommendations are provided: (1) Promote coated millet as a
nutritious alternative to traditional flours, particularly in recipes requiring higher fat and
carbohydrate content. (2) Encourage further product development to enhance consumer
awareness and acceptance of coated millet in diverse food markets. (3) Investigate the potential
health benefits of coated millet consumption to support its wider adoption as part of a balanced
diet.
