Development and sensory evaluation of bakery products incorporated with pearl millet and cowpea flour

The present study was carried out for the development of a nutritional and functional bakery products (cupcake and crackers) by incorporating pearl millet flour and cowpea flour. The study includes development and sensory evaluation of bakery products. The study involved the standardization of cupcake and crackers recipes by replacing refined wheat flour with pearl millet flour and cowpea flour. Defferent variations of cupcake and crackers were prepared by varying the levels of Pearl millet and cowpea flour. Organoleptic evaluations indicated that the cupcake variation (T2) with 10 % pearl millet flour and 20 % cowpea flour achieved the highest scores for the color, flavor, texture, taste, and overall acceptability, where as crackers variation (T1) with 5 % pearl millet flour and 15 % cowpea flour achieved the highest scores for color, flavor, texture, taste, and overall acceptability. The research suggests that pearl millet and cowpea can serve as a functional ingredients for cupcake and crackers preparation, while enhancing its nutritional and functional value.