The study was carried out to develop rich Multigrain Muffins.
The combination of Oats, Ragi, Bajra and Maize flour with incorporation of fruits pulp/juice such as orange, pineapple the objective was to develop Muffins
using multigrain flour and fruit pulp/juice mixture and to assess its organoleptic, nutritional properties, antioxidant and cost. Standard recipe Muffins
served as a Control (T0
) with five treatments of Muffins
were prepared by replacing refined flour with different ratio of multigrain flour mixture which was referred to as T1
respectively. They were analyzed on 9 point hedonic score card for different sensory attributes. The result revealed that the T5
(8.5±0.16) was found to be the most acceptable with regards to its overall acceptability followed by T1
(7.0±0.05) and T4
(8.1±0.09), respectively. Proximate analysis was used to determine the nutritional composition Muffins
. The result revealed that Nutrients content was significantly increased in treatment T5
as compared to control and cost content was significantly increased in treatment T5
as compared to control. So it was concluded from the result that the value addition of incorporation of Multigrain flour and fruit pulp/juice at different level can improve the sensory attributes of Muffins
thereby enhancing the nutritive value and cost though acceptable and reasonable in market price.