EFFECT OF SOAKING ON THE SENSORY, PHYSICOCHEMICAL AND MINERAL COMPOSITION OF FINGER MILLET FLOUR (TAMBA)
Abstract
The shah was carried out on The Effect of Sooking on The Sensory, Physicochemical and Minera Composition of Finger Millet Flour (Tambal The specifie obiectives of this statyst To determine the sens progrties to culpate physicochemical properties and Mineral properties The arted Five hundred gram (300g) of inceleratened sorted and weighed this col tsigba market in Dekima Incl over and drygba Kogi state it was cleand This then wansferred into 11. (100ml) of water room temperature for The twee portion was made ready for the bere obtained from the fanct et was divided into four portions where are was kept unde as the raw and the rem properties, the pit value range from The het value was observed from sam 114 while the lowest value was observed to the DDD Water absorption capacity from 1 40 ml to 1 70gml where from all the ghest significant value le AAA (1 40g/ml) had the lowest Sodium coment ranged from 25 10 to 33.30mg kg There was significant difference across all the sunpiles Sample AAA (control) had the highest valve of sodium while Sample DDD (finger millet soaked for 8 hours) had the lowest sad rent The Magnesium content of the flour produced ranges from "3.50-82.10m increases in the steeping period increases Thes could be attributed to microbial activities thring the steeping which might increase the protein and magnesium content to term sensory evoluation firmnexx taste, and flavor of the samples sheres no significant difference Condd be the overall acceptability shumed significant difference across all the samplest could be auributed to the difference on aroma colour and palashilty Aude the control, wh 4.1.1. the sample soaked for thrs scored highest in terms of overall acceptability
the cam of the work is to bring to notice to th pubere on the effect of sompuy finger milless at sample profeing contering ranged from 2.0-40% for sampl
8 having the lowest value whale sample cor had the haghest value, the lowest value of sample es could we attributed to (Remons) (discuss) exenon Comparism or references
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