EC Nutrition

Research Article Volume 19 Issue 5 - 2024

Evaluation of Physicochemical and Sensory Properties of Gruel from Maize-Millet Composite Flours Fortified with Defatted Soybean Flour

Theophilus M Ikegwu1*, Chioke A Okolo1 and James E Obiegbuna1

1Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University Awka, Nigeria


*Corresponding Author: Theophilus M Ikegwu, Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University Awka, Nigeria.
Received: April 11, 2024; Published: April 18, 2024



The proximate composition, physicochemical, and sensory characteristics of custard formulated from maize (MZF) and millet flours (MLF) with soybean flour (SBF) were studied using Minitab 2 x 3n factorial design. The results showed that the protein content of the formulations increased steadily with soybean flour supplementation from 10.65 percent in 90:10 (MF: SF) to 17.16 percent in 50:50 (MF: SBF) samples, while carbohydrate decreased and ranged from 77.23 to 88.38 percent; moisture (5.41 to 12.02 percent); protein (3.87 to 7.23 percent); fiber (0.01 to 0.16 percent); and fat (0.01 to 0.76 percent). The formulation's energy content declined as soybean flour fortification rose from 360.50 kJ at 50:50 (CS: SF) to 373.78 kJ at 90:10. (CS: SF). The sensory evaluation of custard formulation samples reconstituted into gruel with boiling water indicated no significant difference (p > 0.05) from the control.

 Keywords: Custard; Millet Flour; Soybean Flour; Maize; Fortification

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Theophilus M Ikegwu., et al. “Evaluation of Physicochemical and Sensory Properties of Gruel from Maize-Millet Composite Flours Fortified with Defatted Soybean Flour”. EC Nutrition  19.5 (2024): 01-15.

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