Proximate Composition and Sensory Characteristics of Millet, Date, Peanut and Ginger Flour Blends

This study investigated the proximate composition and sensory characteristics of flour blends formulated from millet, date, peanut, and ginger. The study was designed to determine the influence of varying proportions of the selected ingredients on the nutritional composition and sensory quality of the resulting flour blends. Millet, date, peanut, and ginger were processed separately using appropriate procedures involving sorting, washing, drying, roasting where applicable, milling, and sieving. Three flour blends were formulated from millet, date, peanut, and ginger at ratios of 60:25:12:3 (Blend A), 50:30:15:5 (Blend B), and 40:35:20:5 (Blend C), respectively. Proximate composition was determined using standard procedures of the Association of Official Analytical Chemists (AOAC 2010), while sensory evaluation was conducted using porridge prepared from each flour blend. Twenty semi-trained panelists evaluated the products for appearance, aroma, taste, mouthfeel, and overall acceptability using a 9-point hedonic scale. All laboratory determinations were conducted in triplicate. Data were subjected to one-way analysis of variance, and significant differences among means were separated using Duncan’s Multiple Range Test at p ≤ 0.05. Significant differences were observed among the flour blends in moisture, protein, fat, crude fiber, ash, carbohydrate, and energy contents. Moisture content ranged from 7.21 to 8.12%, protein from 11.42 to 15.37%, fat from 6.34 to 11.32%, crude fiber from 4.12 to 5.14%, ash from 2.15 to 2.36%, carbohydrate from 58.60 to 67.85%, and energy value from 379.14 to 399.16 kcal/100 g. Blend C recorded the highest protein (15.37%), fat (11.32%), crude fiber (5.14%), ash (2.36%), and energy (399.16 kcal/100 g), whereas Blend A had the highest carbohydrate content (67.85%). Significant differences were also observed in the sensory characteristics of the products. Mean scores for appearance, aroma, taste, mouthfeel, and overall acceptability ranged from 7.20–8.15, 7.10–8.05, 7.05–8.20, 7.18–8.10, and 7.12–8.18, respectively. Blend B had the highest scores for appearance (8.15), aroma (8.05), taste (8.20), mouthfeel (8.10), and overall acceptability (8.18), indicating greater preference among the panelists. The findings demonstrate that differences in the proportions of millet, date, peanut, and ginger affected the proximate composition and sensory characteristics of the flour blends. Blend B showed the most favorable sensory characteristics, while Blend C provided the highest levels of several measured nutrients. The study concludes that the formulated flour blends have potential for household food preparation and small-scale food production.