Production And Sensory Evaluation Of Meat Pie From Wheat And Finger Millet Blend :- Eze, Rejoice C

Abstract

The study was to produce and carry out sensory evaluation of meat pie from wheat and finger millet blend. Finger millet seeds were purchased from Kubwa village market Abuja, Nigeria. Wheat seeds and other materials used for the production of flour and meat pie were purchased from Orieugba market in Umuahia, Abia state Nigeria. Statistical Package for Social Sciences (SPSS, Version 23.0) was used to analyze data from the panelists responses to the 9-point Hedonic scale. The result revealed that the color score of the samples were significantly different ranging from 1.65 in the FM90W10 and FM80W20 to 8.50 in WFF100. Sample WFF100 recorded higher score for flavor (8.60), taste (8.80) and texture (8.45) at p<0.05. There was no significant difference in the general acceptability of the WFF100 (8.59) and W90FM10 (7.73), while FM90W10 recorded the lowest score for color, flavor, taste and texture. FM90W10 recorded the least acceptable of all the samples. The result gotten from the research showed that blends of finger millet flour to wheat flour in the ratio of 10:90 and 20:80 respectfully produced an acceptable nutritious meat pie. The flour blends significantly affected the sensory properties such as taste, color, texture, and flavor. The general acceptability mean score of samples with higher ratio of finger millet flour were significantly low while the general acceptability mean score of samples with higher ratio of wheat flour were high and were also significant. This shows that meat pie can be produced with finger millet though in smaller quantity when in combination with wheat.