Sensory Acceptability and Nutritional Attributes of Hummus Developed from Pearl Millet (Bajra) Microgreens

Abstract

Microgreens are young, tender greens and are excellent source of vitamins, minerals, bioactive and health-supporting components. But they have shorter shelf life. Therefore, the present study was conducted to prepare hummus from Pearl Millet microgreens and to evaluate its sensory and nutritional attributes. Microgreen-based Hummus was prepared by chickpeas and microgreens blended in different ratios. All the ingredients used in making hummus were procured from the local market. Chickpeas were soaked in water overnight and then strained and boiled. Microgreens were grown in an indoor setup. Different variations of hummus were developed using chickpea and microgreens i.e. T1 (100:0), T2 (80:20), T3 (60:40) and T4 (40:60), respectively. The formulated hummus was subjected to sensory evaluation to test its acceptability using a 9- point Hedonic scale. Hummus developed with the incorporation of 60 per cent pearl millet microgreens (treatment T4) was most acceptable out of all treatments. The incorporation of microgreens in hummus can be done to deal with the issue of short shelf life of microgreens. Conversion of Microgreens into Hummus can be a solution to make it rich in phytochemicals, carotenoids and phenolic compounds.