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Effect of Cooking and/or Supplementation on Chemical Composition and Sensory Characteristics of Pearl Millet Flour

Azhari A Mohammed Nour, Isam A Mohamed Ahmed and Elfadil E Babiker

Effect of Cooking and/or Supplementation on Chemical Composition and Sensory Characteristics of Pearl Millet Flour

Millet flour was supplemented with different levels (5, 10, and 15%) of moringa seed cake or fenugreek defatted seeds flour. The effect of supplementation on chemical composition and sensory characteristics was investigated. Supplementation of the flour with different levels moringa seed cake significantly (P ≤ 0.05) increased the dry matter, ash, crude protein, and fiber contents while the oil, carbohydrate contents and total energy were significantly (P ≤ 0.05) decreased compared to raw flour.

अस्वीकृति: इस सारांश का अनुवाद कृत्रिम बुद्धिमत्ता उपकरणों का उपयोग करके किया गया है और इसे अभी तक समीक्षा या सत्यापित नहीं किया गया है।

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