Effect of Different Processing Conditions on Sensory Attributes and Acceptability of Local Foxtail Millet (Setaria italica L. P. Beauv.) Variety of West Garo Hills, Meghalaya
Manisha Jhajhria *
Department of Food Science and Nutrition, College of Community Science, Central Agricultural University, Tura-794005, Meghalaya, India.
Namita Singh
Department of Food Science and Nutrition, College of Community Science, Central Agricultural University, Tura-794005, Meghalaya, India.
*Author to whom correspondence should be addressed.
Abstract
Background & Aim: Foxtail millet (Setaria italica) is a nutritionally rich and climate-resilient cereal with considerable potential for the development of nutritious and value-added food products. However, processing can influence its sensory quality and acceptability. The present study aimed to evaluate the sensory characteristics and acceptability of foxtail millet subjected to three processing methods under different conditions, namely soaking, fermentation and roasting. The sensory attributes evaluated were appearance, colour, aroma/flavour, texture, taste and overall acceptability.
Methodology: The study was conducted in the Department of Food Science and Nutrition, College of Community Science, Tura, West Garo Hills district, Meghalaya. A descriptive experimental design was used. A total of nineteen samples, comprising one raw control and eighteen processed samples, were evaluated by a semi-trained sensory panel using a 9-point hedonic scale. The processed samples included six soaking treatments, six fermentation treatments and six roasting treatments carried out under different processing conditions. The sensory scores were analysed using statistical methods to determine significant differences among the treatments. Correlation analysis and principal component analysis were also carried out to examine the relationships among sensory attributes.
Results & Conclusion: Significant differences (p < 0.001) were observed among the treatments for appearance, colour, aroma, texture, taste and overall acceptability. The soaked, fermented and roasted samples showed differences in sensory acceptability, with roasted samples generally receiving higher scores. Among all treatments, FC6 (roasting at 110°C for 15 min) recorded the highest overall acceptability score of 8.44 ± 0.51, with an acceptability index of 93.78%. Aroma showed the strongest positive correlation with overall acceptability (r = 0.657). Principal component analysis revealed that the first two components explained 98.88% of the total variation. The findings indicate that soaking, fermentation and roasting influence the sensory quality of foxtail millet, and suitable processing conditions have potential for the development of acceptable value-added food products.
Keywords: Foxtail millet, Setaria italica, sensory evaluation, overall acceptability, correlation analysis, principal component analysis