EVALUATION OF PIROXIMATE AND PHYTONUTREINTS CHARACTERISTICS OF TUWO MADE FROM MILLE AS AFFECTED BY SOYBEAN INCLUSION

This study investigated the proximate composition and sensory attributes of four different formulations of millet flour and their corresponding tuwo products. The proximate parameters analyzed included moisture, protein, fat, ash, fiber, and carbohydrate contents, while sensory attributes such as taste, color, aroma, texture, and overall acceptability were also evaluated. Results revealed significant variations among the samples. Sample D consistently exhibited the highest nutritional values, with elevated levels of protein, fat, fiber, ash, and moisture in both flour and tuwo forms, although it recorded the lowest carbohydrate content. In contrast, Sample A had the highest carbohydrate but the lowest protein and fat contents. Sensory evaluation indicated general acceptance of all tuwo samples, with Samples A and B being most preferred in terms of taste and overall acceptability. The study concludes that nutritional enrichment of millet-based products can be achieved without compromising sensory appeal, offering potential benefits for food security and dietary diversity in millet-consuming regions.