TITLE:
Production and Sensory Evaluation of Mixed Cereal Flour: An Experimental Study on Somali Flatbread
AUTHORS:
Ibrahim Jamal Ahmed, Mohamed Aden Hersi, Asho Adan Mohamed, Nasteha Khalif Salad, Fatima Osman Hussein, Istar Bishar Adam, Yasin Sheikh Amir Sheik Ibrahim
KEYWORDS:
Cereal Flour, Somali Flatbread, Gluten-Free, Dietary Fiber
JOURNAL NAME:
Open Access Library Journal,
Vol.12 No.10,
October
20,
2025
ABSTRACT: Bread is one of the most widely consumed food products globally, with wheat as the primary ingredient. Due to rising wheat prices, partly driven by the ongoing crisis in Ukraine, there is an urgent need to explore alternative grains and reduce reliance on wheat. This study aimed to evaluate the sensory quality and nutritional enhancement of flatbreads made from mixed cereal flours: rice, maize, and sorghum, incorporated with banana peels (Musa acuminata L.). Using a Randomized Complete Design (RCD), the study assessed the organoleptic properties and overall acceptability of flatbreads formulated as follows: RMS (43% rice, 26% maize, 26% sorghum, 5% banana peel), MSR (43% maize, 26% rice, 26% sorghum, 5% banana peel), SMR (43% sorghum, 26% maize, 26% rice, 5% banana peel), and WCTRL (100% wheat flour as control). Sensory evaluation showed significant differences (p