Sensory characteristics of zinc fortified millet products

Abstract

Deficiency of zinc is believed to be as widespread as that of iron, with equally serious consequences. Fortification of staple foods with this mineral is a cost effective method that can be used to combat this deficiency. In this study, the sensory attributes of roti and dumpling prepared from zinc-fortified millet flours stored for up to 60 days were evaluated. The products prepared from fortified finger millet and sorghum flours were evaluated for sensory quality attributes using quantitative descriptive analysis. The products were acceptable by the sensory panel in terms of texture, aroma, and taste of the products. © 2013 Copyright Taylor and Francis Group, LLC.