Quality Assessment of Ready to Use Fura Powder Using Pearl Millet, Finger Millet, Wheat and Plantain

Student: Sa'adatu Haruna (Project, 2025)
Department of Food Science Technology
Kaduna Polytechnic, Kaduna

Abstract

Fura was produced from blends of compsoite flour of pearl millet, finger millet, wheat and plantain. The flour were, Sample A (Pearlmillet 100%); Sample B (Pearlmillet (60%), Wheat (25%), Fingermillet (5%), Plantain (10%)); Sample C (Pearlmillet (50%), Wheat (20%), Fingermillet (15%), Plantain (15%)) and Sample D (Pearlmillet (55%), Wheat (15%), Fingermillet (10%), Plantain (20%)). The proximate, functional, microbiologicaland sensory evaluation properties of powdered fura. The proximate composition of the samples indicates that moisture content had a range of (2.00 - 12.00%), ash content had a range of (0.40 - 4.40%), fat content had a range of (2.58 - 3.89), Protein content had a range of 2.61 - 5.67%), Crude fiber had a range of (4.29 - 5.24%) and carbohydrate had a range of (7.71 - 85.43%) respectively. The powdered fura produced showed that the bulk density had a range of (1.03 -1.10g/ml), the water absorption capacity had a range of (20.82 - 25.86ml/g), The swelling capacity had a range of (11.26 - 17.41ml/g), gelation temperature had a range of (73.10 - 74.25oC) and the oil absorption capacity had a range of (28.50 - 31.50ml/g) respectively. The result of mesophilic aerobic bacteria had a range of (1.0 x 102 - 1.6 x 102), the yeast and mold count had the same range of

Keywords
millet quality assessment ready powder pearl finger wheat plantain
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