Development of Multi Grain Muffins

Abstract

Muffms are prepared from refined wheat flour and rich source of protein, fat and carbohydrates but limiting in minerals and dietary fibres. Multigrain flour (finger millet flour, sorghum flour, barley flour) is rich in minerals and crude fibres. In the present study the mineral and crude fibre contents of muffins samples were improved by the use of blends of refined wheat flour and multigrain flour. The formulation and standardization of recipe of multigrain muffins was carried out successfully. The muffins prepared with finger millet flour: barley flour: sorghum flour: refined wheat flour Tl(lOO:O:O:O), T2(85:2.5:2.5:10), T3(70:5:5:20), T4(55:7.5:7.5:30), T5(40:10:10:40). Among the above samples (T4) containing the ratio of finger millet flour: barley flour: sorghum flour: refined wheat flour (55:7.5:7.5:30) had highest nutritional content and sensory acceptability. In this study Physical Parameters, Physico-Chemical Parameters and Sensory Evaluation was performed. The health benefits of multigrain muffin are known so the product is having some enrichment than the other marketed products. These are beneficial for growing children, teenagers and pregnant and lactating women due to its high nutritive value. This study aims to contribute to the development of healthier baked goods that is multigrain muffm. The results of this study can provide valuable insights for the food industry, healthcare professionals, and consumers who are looking for healthier alternatives to traditional baked goods