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Abstract
Fura is a popular food that is traditionally consumed by the Hausas and Fulanis of Northern Nigeria and Niger republic. The aim of this study is to find out the effect of malting millet on the taste of the eventual fura produced. Some members of the public were picked to carry out sensory evaluation on fura made from unmalted millet which served as the control group, 1-day malted type and that of 2-day malted grains and graded them according to their taste. The data generated were analyzed for significance using one way and 2- way ANOVA. One-way ANOVA analized difference between samples of fura by each group of persons. The 2- way ANOVA compared the assessments given by the different group of persons to judge the overall sensory acceptability of the fura types. Sensory evaluation of fura produced from malted and unmalted grain show that there is a high preference to Fura produced by 2-day malting than the others.
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