Sensory acceptability of iron-fortified millet products

Fortification of millet flours with iron might be beneficial in combating iron deficiency. In this investigation, two products prepared from finger millet and sorghum flours fortified with iron and ethylene diamine tetraacetic acid and stored for up to 60 days were evaluated for sensory quality attributes using quantitative descriptive analysis, and their texture was measured using a texture analyzer. Fortification did not cause any significant change in the hardness of dumpling or the shearing effect of the roti prepared from either of the millet flours. There was no significant effect of the fortificant on the texture and aroma of the products prepared from the fortified flours up to a period of 60 days. However, a discoloration was perceived in the dumplings prepared from the same flours. The overall quality of the roti prepared was acceptable to the sensory panelists. Finger millet and sorghum flours seem to be suitable as vehicles for fortification with iron.