Published Paper Details:

The current project focuses on the development, sensory evaluation, and production of multigrain muffins. Sorghum Flour, Pearl Millet Flour, Finger Millet Flour, Coconut Flour, Sesame Flour, Flax Seed Flour, Fox-nut Flour were all used and formulated in different quantities. Sensory assessment was carried out by a semi-trained panel using the 9-point hedonic scale system, and the first formulation received the highest score. The final formulation was taken a step further and chemically tested. Protein content is 7.05 percent, iron is 3.45 mg/100gm, dietary fibre is 6.19gm/100gm, and the energy value is 304.41 Kcal/100gm. Multigrain muffins contain nutritious ingredients that have been shown to have health benefits, such as dietary fibre contained in sorghum and pear millet, which lowers the risk of heart disease and bad cholesterol, and beet root fibre, which is high in iron and suitable for people with gluten allergies and celiac disease.