Development and Quality Characteristics of Cereals-Legumes Blended Muffins

Composite flours were formulated by the fortification of the wheat flour with the flours of maize, chickpea and soybean to prepare muffins. For this purpose, maize, chickpea and soybean were supplemented at 10, 20, 30, 40 and 50% levels with wheat flour, to formulate variant compositions. Afterwards, muffins were prepared from them and analyzed for crude protein, fiber, fat, ash, moisture and nitrogen free extract along with sensory attributes determination including crust color, volume, texture, aroma, taste, graininess, symmetry and evenness of bake so as to assess their acceptability by end-users. The crude protein, fiber, fat, ash, moisture and nitrogen free extract exhibiting significant behavior for assorted flour compositions. Selection of best composition comprised of 10% chickpea followed by 100% wheat, 10% corn, 20% chickpea and 10% soybean with no deleterious influence on quality and consumer acceptability. Due to their functional uses in cereal industry, this study will provide sensory scientists and food-service professionals with valuable insights.