Finger Millet Flour-Fortified Pangas (Pangasianodon hypophthalmus) Sausage: Effects on Proximate Composition, Texture, Colour, and Sensory Attributes

Abstract

The present study evaluated the effects of finger millet (Eleusine coracana) flour incorporation on proximate composition, texture, colour, and sensory attributes of Pangas (Pangasianodon hypophthalmus) fish sausages. A completely randomised design with two treatments was used: control sausages prepared with a conventional formulation without millet flour, and treatment sausages incorporating 5% finger millet flour as partial replacement for corn starch. Data were analysed using an independent samples t-test at a 5% significance level. Millet incorporation significantly (p < 0.05) decreased moisture from 66.68±4.37 to 59.36±4.15%, whilst increasing fat (2.76±0.33 to 5.99±1.24%) and ash (2.68±0.33 to 3.56±0.74%) levels. Protein content increased marginally from 11.87±1.65 to 12.63±1.71%. Texture profile analysis showed significant increases (p < 0.05) in hardness (16.83±0.05 to 33.02±0.09 N), gumminess (9.33±0.03 to 13.76±0.06 N), and chewiness (8.44±0.03 to 12.39±0.07 N mm). Colour analysis revealed a significant reduction (p < 0.05) in yellowness values from 33.08±0.71 to 22.38±3.86. Sensory evaluation by a 20-member panel indicated high acceptability for millet-fortified fish sausages with superior odour and taste scores. Finger millet flour is an effective functional ingredient for developing nutritionally enhanced fish sausages with improved textural and colour properties whilst maintaining sensory acceptability.