Quality Assessment of Stiff Dough (Eba) Produced from Gari and Pearl Millet (Pennisetum glaucum) Flour Blends

  • S. C. Ubbor
  • B. N. Iguh
Keywords: Gari, pearl millet, Jero, Maiwa, stiff dough, proximate, starch, sensory


Gari is a major staple food consumed by millions of people in Africa and almost every part of Nigeria. In this study, flours from two Pearl millet (Pennisetum glaucum) cultivars (Jero and Maiwa) were used in partial replacement of gari for the production of stiff dough (eba). The millet grains were subjected to relevant preliminary operations and thereafter converted into flour. The flour was divided into two equal portions of 500 g each. A portion of the flour from each cultivar (250 g) was sieved to have sieved and unsieved flour samples. Gari was produced from TMS 419 cassava cultivar and served as the control. Stiff dough was produced from gari partially replaced with 30%, 50% and 70% of sieved and unsieved millet flours and 100% flour of each millet cultivar making a total of thirteen formulations. The proximate composition, total starch content and sensory evaluation of the stiff dough samples were determined using standard methods. There was significant difference (p˂0.05) in the chemical composition of the dough produced. The 100% unsieved Jero dough had the highest protein content (11.37%) while the control (100% gari) had the lowest (1.53%). The result revealed that dough samples with 70% gari: 30% Unsieved millet (Jero and Maiwa) flour blends recorded the highest crude fibre content (1.12% and 1.15%, respectively) and there was no significant difference (p˃0.05) among them. Ash content ranged from 1.58-2.98% with 50% gari: 50% Unsieved Jero recording the highest value, while 100% sieved Maiwa recorded the least value. The control (100% gari) recorded the highest carbohydrate content (74.33%) while the 100% sieved Jero dough recorded the lowest value (49.77%). There was significant difference (p˂0.05) in the starch content of the dough produced. Starch content of the dough was observed to increase with increase in the proportion of gari. The sensory evaluation results revealed that in terms of general acceptability, dough produced from samples with 30%, 50% sieved Jero and 30% unsieved Jero and Maiwa flour blends compared favourably with the control (100% gari) as they were generally accepted. This result therefore, has shown that, gari can be partially replaced with up to 30% millet flour. Moreover, the result depicted that stiff dough with high nutritional values can be produced from partial replacement of gari with millet flour.


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eISSN: 0300-368X