Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
The effect of storage of millet flour on the quality and acceptability of millet flour porridge was studied. Millet flours were produced from untreated millet grains, soaked millet grains, malted millet grains and an equal blend of malted millet grains and soaked millet grains. The flours were packaged in high density polyethylene and stored at ambient temperature and relative humidity (32±2°C and 65-70%RH, respectively) for 3 months. At monthly intervals, the flours were analysed for moisture content, pH, thiobabituric acid value and least gelation concentration while porridges made from the flours were subjected to sensory evaluation. The moisture content of the flours witnessed no significant (p>0.05) changes while the thiobabituric acid values increased significantly (p< 0.05)after 2 months of storage. The least gelation concentration of the samples were constant through the period of storage while pH of the flours decreased insignificantly (p>0.05). Porridges made from the flours were acceptable up to two months and three months of storage for flours from malted millet grains and flours untreated and soaked millet grains, respectively.
How to cite this article:
O.B. Ocheme . Effect of Storage of Millet Flour on the Quality and Acceptability of Millet Flour Porridge (Enyiokwolla).
DOI: https://doi.org/10.36478/jftech.2007.215.219
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2007.215.219