Production and Sensory Evaluation of Mixed Cereal Flour: An Experimental Study on Somali Flatbread

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 < 0.05) in color, aroma, flavor, and overall acceptability among the formulations. The MSR formulation demonstrated the highest scores for flavor and overall acceptability, outperforming all others in these attributes. Although WCTRL scored higher in color and aroma, it fell short of MSR in both flavor and overall acceptability. The inclusion of banana peel likely influenced color perception. In conclusion, the MSR formulation presents a promising wheat flour alternative, offering comparable or superior sensory qualities, aside from color. Based on these findings, the study recommends establishing flour mills dedicated to high-quality mixed cereal flours, reducing dependency on wheat imports, encouraging the use of maize, sorghum, and rice in food production, and increasing government support for local farmers to ensure sustainable grain supply chains.