THE PROXIMATE ANALYSIS OF COATED MILLET WITH REFINED FLOUR AND WHOLE WHEAT FLOUR

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.