Abstract:
Level of knowledge on nutrition benefits of millet and evaluation of organoleptic attributes of bread and muffins prepared from wheat flour partially substituted with millet flour in different ratios (0, 20, 30 and 40%) was studied. A sample of 20 untrained adult panellists was randomly sampled from Mutoko District, in Zimbabwe. Their knowledge on nutrient composition and nutrition benefits of millet were assessed by the use of a questionnaire. The 20 panellists assessed bread and muffin samples and a rating difference organoleptic test was used. The samples were assessed for aroma, taste, colour, and texture. The samples were assessed using a 5 point hedonic scale ranging between 5 (like very much) to 1 (dislike very much). Four samples of both bread and muffins were prepared and coded as samples A, A1, A2 and A3. Samples A were the controls with 100% wheat flour while samples A1, A2 and A3 had wheat flour substituted with millet flour in increasing order of 20%, 30% and 40% respectively. SPSS version 23 was used for analysis of data. Data was analysed by means, standard deviation, ANOVA and Post Hoc. Overall the results for knowledge on nutrient composition of millet was moderate and the responses were homogenous (Mean = 1.8, Standard Deviation = 0.26754). Results for nutrition knowledge on health benefits of millet were moderate and responses were homogenous (Mean = 1.7, Standard Deviation = 0.26). ANOVA showed that there was a significant difference (p = 0.000) in the texture, taste, colour, aroma and moistness as influenced by varying proportions of added millet flour. Post Hoc analysis showed a statistically significant difference (p = 0.000) between products with less millet and those with more millet in all attributes measured. Substituting wheat flour with a ratio of 20% millet flour in both muffins and bread offered desirable organoleptic attributes while higher substitution ratio of 40% offered the least desirable organoleptic attributes. It is recommended that in order to improve acceptability of millet hence its utilization in composite flours, processing methods should be improved in order to overcome the undesirable attributes of the grain.
