ABSTRACT

Flours from two Pearl millet (Pennisetum glaucum) varieties (jero and maiwa) were used in the partial replacement of garri in the production of dough (eba). The millet grains were soaked for I 2hours, drained, dried and milled into flour. Portions of the flours were sieved to obtain sieved and unsieved flours for each millet variety. The sieved and unsieved flours were blended with garri in 30%, 50% and 70% making thirteen formulations which were used in dough production using garri as control. The proximate analysis, total starch content and sensory evaluation of the dough samples were determined using standard methods. The proximate content recorded significant differences in the nutrient contents of dough produced. Moisture content ranged from 20.50 to 35.85% with 100% sieved jero dough having the highest moisture content. 100% unsievedjero dough recorded the highest protein content (11.37%) higher than that of the control which had a protein content of 1.53%. Crude fibre content ranged from 0.09 tol.I5% with 70% garri:30% unsieved/ero recording the highest. Ash content ranged from 1.58 to 2.98% with 50% garri:50% unsieved jero and 100% sieved maiwa having the highest and lowest ash contents respectively. There were significant differences in the carbohydrate content with the control recording the highest and 100% sieved jero recording the lowest carbohydrate content. There was significant difference in the starch content of the dough; thus, starch content increased with increase in the garri content of dough. The sensory evaluation revealed that the control was generally accepted. However, most of the dough compared favorably with the control dough. Therefore, for best result, garri dough can be blended with millet flours in 10-30% partial replacement of garri.