Descriptive analysis of a new proso millet product

In recent years consumers, have been advocating for new food products that can provide health benefits. To develop these products, sometimes it is necessary to look to alternative crops. One such crop is millet. Millets have traditionally been grown in Africa and Asia, and is an important crop in these regions due to their short growing season and ability to grow under drought conditions. Millets do not contain gluten and have been found to have a beneficial role on blood glucose and cholesterol regulation. For millet to be successfully adopted by consumers, work must be undertaken to find product types that are acceptable to North Americans. A couscous-like product was produced from decorticated proso millet using a stove top and a rice cooker. Descriptive analysis of the millet couscous and conventional couscous was performed. Furthermore, a consumer trial (n=68) evaluated the couscous products. The consumers evaluated the texture, flavour and their overall liking of each product. Differences were found in the couscous products in terms of the many attributes evaluated by the trained panel. Millet was found to create a bitter, chewy, dry and tooth-packing couscous product. More product types must be explored to take advantage of the health benefits millet provide.