Author(s):

Kerketta Pooja and Paul Virginia

Abstract: 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, T₂, T₃ and T₄, T₅ 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 (6.4±0.16), T₀ (7.9±0.08), T₂ (6.5±0.08) T₃ (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.

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