TY  - JOUR
T1  - Effect of Storage of Millet Flour on the Quality and  Acceptability of Millet Flour Porridge (Enyiokwolla)
AU - , O.B. Ocheme 
JO  - Journal of Food Technology
VL  - 5
IS  - 3
SP  - 215
EP  - 219
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.215.219
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.215.219
KW  - Flour
KW  -porridge
KW  -polyethylene
KW  -thiobabituric acid
KW  -gelation
KW  -sensoryevaluation
AB  - 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.
ER  -