38 International Journal of Food Science and Nutrition ISSN: 2455-4898 Impact Factor: RJIF 5.14 www.foodsciencejournal.com Volume 2; Issue 5; September 2017; Page No. 38-40 Sensory acceptability, nutrient composition and cost of multigrain muffins 1 Singh Shipra, 2 Paul Virginia, 3 Singh Pallavi 1 M Sc Student, Department of Food Nutrition and Public Health, Ethelind college of Home Science, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, Uttar Pradesh, India 2 Associate Professor, Department of Food Nutrition and Public Health, Ethelind college of Home Science, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, Uttar Pradesh, India 3 PhD Student, Department of Food Nutrition and Public Health, Ethelind college of Home Science, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad, Uttar Pradesh, India Abstract To complete a healthy diet plan one should consider the nutrition of multigrain. Multigrain flour from Oat, Pearl Millet, Maize, Ragi and Bengal Gram are a best way to found the nutrient. The objective to assess the organoleptic attributes nutritive value and cost of the prepared healthy food product. The value added product was prepared in four different combinations by replacing the amount of refined flour with the multigrain flour i.e. T 1 85:15, T 2 70:30, T 3 55:45 and T 4 40:60. Sensory evaluations of the muffins were done by the 9 point hedonic scale based score card. The nutritive of the prepared product was calculated using food composition table. The experiment was replicated three times and the data obtained during investigation were statistically analyzed using analysis of variance (ANOVA) and critical difference (CD) techniques. Sensory evaluation of prepared product T 4 was highly acceptable on the basis of overall acceptability for Muffins. The treatment T 4 was found to have the highest nutritive value with increase in protein (13.22g), fat (4.52g), calcium(100.8mg), iron(5.58mg) and fibre (2.4g) and also with highest cost though acceptable and reasonable as compared to market price. So it was concluded from the results that the value addition of incorporation of Multigrain flour at different level can improve the nutritional quality of food products thereby enhancing the nutritive value of the product as well as provide variety in the diet for the improvement of health related issues. Keywords: multigrain flour, nutritive value, cost and healthy food Introduction In modern life stage people preferred fast food. Fast food prepared from refined flour. Refined flour is not good for health. The multigrain flour products feature a combination of grains such as Oat, Pearl Millets, Maize, Bengal Gram, Ragi etc. with a beneficial nutritional profile and can contribute to weight management, reduce the risk of diabetes, heart disorder and bowel cancer. Muffins are a type of semi –sweet cake or quick bread that is baked in appropriate portion. Oat (Jau), can be a good source of vitamins, especially vitamin E and pantothenic acid. In addition to β-glucans benefits; products derived from oat have a significant content of phenolic compounds and other antioxidants (Inglett et al. 2011; or Inglett and Chen 2012) [3] . Pearl millet (Bajra) is the most widely grown type of millet. Pearl millet grain is the staple diet for farm households in the world’s poorest countries and among the poorest people. The presence of all the required nutrients in pearl millet makes it suitable for large-scale utilization in the manufacture of food products such as health foods, dietary foods, baby foods, snack foods, and others (Liu 2012) [7] . Maize (Makka) it is the major source of energy and protein in the diet of many people. Estimated annual production of maize is about 5.6 million tons. Maize contains about 72% starch, 10% protein, and 4% fat, supplying an energy density of 365Kcal/100g, as compared to rice and wheat, but has lower protein content (Nuss, E.T. and S.A. Tanumihardjo 2010) [9] . Finger millet (Ragi) is an important staple food in the eastern and central Africa as well as some parts of India.Finger millet is good source of nutrients especially of calcium, other minerals and fibre (Jones and Engleson 2010) [4] . Utilization will be one of the successful potential approaches for improving the human health specifically in financially weaker population. Dietary quality should be taken into consideration for solving the problems related to deep rooted malnutrition and health problems (Singh and Raghuvanshi, 2012) [10] . Incorporation of finger millets into the diets has preventive potential from chronic disease (Kannan 2010) [5] . Bengal gram (Desi Chana) is a good source of minerals, protein and trace elements. Bengal gram is widely appreciated as health food. Its anti- nutritional factor is the lowest of all legumes. It is widely appreciated as healthy food. The antibacterial activities of the extracts obtained from Cicer arietinum L. varieties (Kan A, et. al., 2015) [6] . Materials and Methods The present Study was conducted in the research laboratory of Foods Nutrition and Public Health department, ECHs, SHUATS, Allahabad. All the required raw materials was purchased from the local market of Allahabad.