Appraisal of traditional technologies in the processing and utilization of mumu; a cereal based local food product

A survey on the production practices and mode of utilization of mumu – a traditional, ready-to-eat Nigerian cereal-based food  product - was conducted to be able to provide information that would be used to improve on the processing, nutritional quality and acceptability of the product. 83 % of respondents indicated the use of maize as the raw material for mumu processing, while 35 % also use sorghum. The procedure adopted for mumu processing varies from one processor to another. Based on pre-process operations, three procedures were identified for the production of mumu, namely; sprinkling the grains with water before roasting, steeping the grains overnight before roasting, and parboiling of the grains before roasting. The roasted grains are milled to produce a roasted meal (mumu) which is reconstituted in the ratio of 2:1 (meal: water) and consumed by both adults and children. The study indicates that of the more than 70 % of mumu processors, 92 % are females, mostly (> 60 %) from the age of 36 years and above, are not well educated and therefore, ill-equipped to appreciate modern methods of food hygiene, handling and processing. The study also indicates that the traditional methods used in the processing of mumu are not standardized. Subsequently, product quality attributes such as colour, texture and flavour have not been well defined and are non-uniform. The study shows that mumu is usually reconstituted in cold water with sugar or honey added to taste. The product is usually served in the afternoon and provides an immediate source of energy as well as refreshment. Mumu as a foodproduct has great potential, but is currently underutilized and neglected. Factors contributing to lack of consumer appeal of mumu include; inadequate hygienic practices during and after processing, low nutritional value, variable sensory qualityattributes and unattractive presentation. This study presents approaches such as supplementation with oilseeds, and/or legumes and standardization of processing methods to improve on the nutritional quality and methods of processing andutilization of mumu.Keywords: Traditional technology, processing, roasting, maize, mumuUne étude sur les pratiques de production et le mode d’utilisation du mumu - un produit alimentaire traditionnel nigérian prêt à être mangé, qui est dérivé de  céréales - a été menée en vue de donner des informations qui pourraient être utilisées pour  améliorer le traitement, la qualité nutritionnelle et l’acceptabilité de ce produit. Quatre-vingt-trois pour cent de personnes interrogées ont indiqué l’utilisation du maïs comme étant la matière première pour le traitement du mumu, tandis que 35 % utilisent également le sorgho. La procédure adoptée pour le traitement du mumu varie d’une personne à l’autre engagée dans ce traitement. A  partir d’opérations antérieures au traitement, trois procédures ont été identifiées pour la production du mumu: humecter les graines avec de l’eau avant de les griller, tremper les graines toute la nuit avant de les griller, et faire cuire à demi les graines avant de les griller. Les graines grillées sont moulues pour produire un repas grillé (mumu) qui est reconstitué dans la proportion de 2:1 (repas: eau) et consommé aussi bien par les adultes que par les enfants. La présente étude indique que sur  plus de 70 % des personnes qui traitent le mumu 92 % sont des femmes, la majorité (> 60 %) ayant l’âge de 36 ans et plus. Ces femmes ne sont pas très instruites ; par conséquent elles sont mal équipées pour apprécier les méthodes  modernes d’hygiène alimentaire exigée dans la préparation et le traitement des aliments. Cette étude indique également que les méthodes traditionnelles utilisées dans le traitement du mumu ne sont pas standardisées. Comme  conséquence, les attributs de qualité des produits tels que la couleur, la texture et la saveur n’ont pas été bien définis et ne sont pas uniformes. L’étude montre que le mumu est  habituellement reconstitué dans de l’eau froide en y ajoutant du sucre ou du miel pour lui donner du goût. Ce produit est généralement servi au cours de l’après-midi et il constitue une source  immédiate d’énergie et de rafraîchissement. Le mumu en tant que produit alimentaire a de grandes potentialités, mais il est actuellement sous-utilisé et négligé. Les facteurs contribuant au fait que les consommateurs ne s’intéressent pas au mumu sont notamment les suivants : des pratiques  hygiéniques inadéquates pendant et après le traitement, la valeur nutritive insuffisante, des attributs de qualité sensorielle variables et une présentation peu attrayante. Cette étude présente des  approches telles que la fortification du mumu  en lui ajoutant des graines oléagineuses, et/ou des légumineuses et la    standardisation des méthodes de traitement afin d’améliorer la qualité nutritive et les méthodes de traitement et d’utilisation du mumu.Mots-clés: Technologie traditionnelle, traitement, griller, maïs, mumu

Nutritional and sensory evaluation of food formulations from malted and fermented maize (Zea mays L.) fortified with defatted sesame (Sesamun indicum L.) flour

Malting and fermentation were investigated as simple technologies for improving the nutritional and organoleptic properties of maize/sesame food formulations. Various maize flour samples were blended with defatted sesame flour, by material balancing, to give four food formulations consisting of unmalted maize + defatted sesame flour (UMS), malted maize + defatted sesame (MMS), unmalted, fermented maize + defatted sesame flour (UFMS) and malted fermented maize + defatted sesame flour (MFMS), which all contained 16g protein and 9g fat/100g food. Four diets were formulated (by material balancing with a basal diet) from the food formulations in addition to casein (milk protein), and Nutrend (a commercial complementary food produced from maize and soybeans) to give 10g protein/ 100g of each test diets, which were used for feeding trials with Wister albino rats. The protein efficiency ratio (PER), net protein ratio (NPR), apparent digestibility (AD) and amino acid profile as well as organoleptic properties of the gruels prepared from the food formulations were evaluated. The PER values of malted and fermented products (2.16 for MMS and 2.06 for MFMS) were significantly higher (p<0.05) than those of unmalted products (1.86 for UMS and 1.59 for UFMS). The NPR and AD values followed a similar trend with 3.82 and 70.50% for UMS, 4.40 and 72.10% for MMS, 4.21 and 70.00% for UFMS and 4.47 and 71.50% for MFMS respectively. Malting and fermentation significantly (p<0.05) increased lysine content from 2.16g/16gN (UFMS) to 5.46g/16gN (MFMS) and tryptophan from 1.08g/16gN (UFMS) to 1.35g/16gN (MFMS). There was significant (p < 0.05) difference in colour, taste and aroma for all the food formulations. Mean sensory scores ranged from 7.07 – 8.33 for UMS, 7.34 – 8.45 for MMS, 7.04 – 7.73 for UFMS and 6.82 – 7.74 for MFMS on a 9 – point hedonic scale. The unfermented products gave better acceptability than the fermented products in all the attributes; while the UFMS and MFMS (fermented products) did not show any significant difference in acceptability. The malted maize/sesame (MMS) blend therefore gave the best result with the highest acceptability and is therefore recommended for use as a complementary food.Keywords:Malting, Fermentation, Formulations, Complementary, SesameAfrican Journal of Food, Agriculture, Nutrition and Development, Volume 12 No.

Knowledge, use and sensory evaluation of red palm oil Ogi by caregivers in Makurdi, Nigeria

Vitamin A deficiency is one of the major public health challenges in many developing countries affecting mainly children under 5 years of age and contributes to severity of life-threatening infections such as diarrhoea and measles. Over the years, several effective strategies have been adopted to combat vitamin A deficiency with the attendant challenge of sustainability. Food-based approaches based on vitamin A-rich, locally available food sources are considered sustainable and could help in filling this gap. The use of red palm oil among other locally available pro-vitamin A foodstuffs is recommended for incorporation into complementary foods given to children under 5 years of age by health workers in Nigeria. This study was conducted to ascertain the level of awareness, use and sensory evaluation of red palm oil ogi (a cereal-based porridge) by caregivers of under-fives within Makurdi, Nigeria. Data were obtained through a cross-sectional survey and two focus group discussions. The survey involved 100 respondents that were purposively sampled from three well patronized health facilities rendering post-natal services in Makurdi. The results of the survey were analyzed using descriptive statistics. The focus group discussions involved 17 members in two separate groups and responses were sorted and summarized. The results show that though caregivers consider red palm oil as a taboo-free cooking ingredient, knowledge on its use in ogi was low (11%). However, some caregivers were willing to adopt red palm oil ogi provided the method of preparation is demonstrated and presents no adverse effects on the child. Ogi prepared with 5 and 10% red palm oil (w/v) scored 6.8 and 6.6 for maize, 5.9 and 6.0 for millet, respectively for overall acceptability on a 9-point Hedonic scale while ogi without red palm oil was the most acceptable. This study has identified low awareness in the use of red palm oil ogi among caregivers of under-fives in Makurdi; ignorance about red palm oil’s nutritional benefits and  appropriate preparation methods as well as actual concentration of red palm oil to be employed as some of the critical gaps in the use of red palm oil ogi in alleviating the burden of vitamin A deficiency among children under 5 years of age in Makurdi, Nigeria.Key words: Knowledge, Red palm oil, Og

Effect of Maize-Groundnut Ratio on the Quality and Acceptability of Dakuwa – A Nigerian Cereal/Groundnut Snack

Objective:The effect of maize/groundnut ratio on the quality of dakuwa was studied with a view to ascertaining the best maize/groundnut ratio used to produce dakuwa. Materials and methods: Maize grains and groundnut were germinated for 72 hours after which they were dried and roasted at 1400C. The groundnut was decoated after which both maize and groundnut were milled separately. The maize flour and groundnut paste were mixed together in ratios of (maize: groundnut) 70:30; 60:40; 50:50 and 40:60. To each mixture, 10% and 5%, respectively of table sugar and granulated red pepper were added. The mixture was then milled and moulded into balls. The dakuwa produced were analysed for proximate composition, mineral content, microbial count and organoleptic properties using standard methods. Results: Results of proximate composition and mineral content showed significant (p0.05). However, the sample produced using 50:50 ratio had the highest score for overall acceptability. Conclusion: On the basis of protein and ash contents, as well as overall acceptability, dakuwa should be produced using 50:50 maize:groundnut ratio.Further studies should be undertaken to identifythe micro flora of dakuwa. Keywords: Dakuwa, germination, ratio, proximate, mineral, overall acceptabilit

Physicochemical and Sensory Properties of Instant Kunun-Zaki Flour Blends from Sorghum and Mango Mesocarp Flours

Instant Kunun-zaki, a fermented non-alcoholic sorghum beverage, was prepared by mixing different per cent blend ratios of unmalted sorghum flour: mango mesocarp flour (90:0, 75:15, 70:20, 65:25, and 60:30) with 10% malted sorghum. Proximate compositions, chemical and functional properties of the blends were analyzed. Addition of mango mesocarp flour significantly (p . 0.05) increased the ash (1.31 to 1.75%), crude fibre (2.57 to 3.39%) and decreased significantly (p < 0.05) the energy content (368.21 to 354.67kcal/100 g) of the blends. The b-carotene content also increased from 95.65 to 139.13 ƒÊg/100 g with increased mango mesocarp flour. Hygroscopicity increased significantly (p < 0.05) from 6.10 to 10.28% while viscosity of the blends decreased significantly (p < 0.05) from 1715to 1195.46 cP. Mango mesocarp flour addition increased the ash, crude fibre and introduced b-carotene into the product.Keywords: Kunun-zaki, physicochemical, beta-carotene, sensory properties, mango

Physical, Chemical and Sensory Properties of Baked Products from Blends of Wheat and African Yam Bean (Sphenostylis stenocarpa) Water- Extractable Proteins

Blends of wheat flour (WF) and African yam bean water-extractable proteins (AYBWEP) were processed into bread and cookies in the following ratios: 100: 0; 95: 5; 90: 10; 85: 15; 80: 20. The proximate composition, physical, chemical properties and sensory properties of bread and cookies samples from the blends were determined. Breads and cookies produced from the resultant blends were significantly higher (p < 0.05) in protein (16.39% – 18.36%) than the control (11.80% – 12.58%). Carbohydrate content decreased from 60.74% with addition of AYBWEP to 52.81%following 20% substitution. The pH of bread samples prepared from whole wheat flour and blends of wheat flour and AYBWEP were significantly different (p < 0.05) while bulk density and specific volume were not significantly different (p > 0.05). The pH of bread samples and cookies decreased with increase in the proportion of the AYBWEP blend from 5% to 20%. The highest specific volume (3.70ml/g) was observed in bread samples prepared from the control 100: 0 blends while the 80:20 blends had the lowest specific volume (3.10 ml/g). There was no significantdifference (p > 0.05) in the bulk density and thickness of the cookies. The cookies prepared using 80: 20 blends had the higher diameter (22.53 cm) and spread factor (54.03 cm) compared to the control. Generally, acceptability of the bread and cookies decreased with higher ratios of AYBWEP inclusion. The sensory acceptability scores showed the best AYBWEP substitution level for making bread and cookies was 5% and 10% of the AYBWEP respectively. The results are discussed in the context of the growing importance of promoting the processing and utilization of lesserknown local crops in baked products.enrichment

Effects of germination and fermentation on the quality characteristics of maize/mushroom based formulation.

Maize grains were divided into four treatment groups, namely: germinated-fermented maize (GFM), germinated non-fermented maize (GNFNM), non-germinated fermented maize (NGFM) and non-germinated non-fermented maize (NGNM). Maize and mushroom (MR) based products (GFMR, GFNMR, NGFMR and NGNMR) from all four maize grains were formulated. Germination and fermentation were investigated as methods of improving the nutritional and organoleptic properties of the formulations. Inocula recycling (use of 50% fermenting mixture as starter)resulted in a pH reduction from 5.99 to 3.30 in non-germinated products and from 5.88 to 3.29 in germinated samples during fermentation. The increase in titratable acidity (expressed as g lactic acid/100g sample) from 0.14 to 0.17 in non-germinated products and from 0.14 to 0.18 in germinated samples was not significant (p< 0.05). The crude protein values ranged from 16.0g/100g for the NGFMR to 16.3g/100g forNGNFMR product. The GNFMR had the lowest carbohydrate content (60.8g/100g) while the GFMR had the highest value of 66.0g/100g. No significant difference (p< 0.05) was obtained in the variation of the ash content between 5.2g/100g for GFMR to 5.4g/100g for GNFMR and NGFMR had the highest energy value of 340KJ/100g while the NGNFMR had the lowest (336.8 KJ/100g). Germination resulted in a significant (

A Survey of the Traditional Methods of Processing Dakuwa (A Cereal/ Legume Based Local Snack Food Product) in Niger State, Nigeria

A survey of the traditional methods of dakuwa processing was undertaken. Sixty-two Dakuwa producers cutting across six local governments, two from each agricultural zone in Niger State, were interviewed. Responses revealed that Dakuwa production is carried out by women only, age ranging between 19 and 76. More than 50% of these traditional processors had no formal education. The survey also revealed that the choice of ingredients varies from place to place depending on culture and individual preferences. Even where the same ingredients are used, the actual ratios were observed to be different. Furthermore, each of the processing steps is executed by means of crude household equipment which vary from place to place and the adequacy of each of the steps is subject to the processors&rsquo; senses of sight, touch and smell

Storage Stability and Shelf Life Prediction of Food Formulations from Malted and Fermented Maize (Zea mays l.) Fortified with Defatted Sesame (Sesamun indicum l.) Flour

Objective: The effect of malting and fermentation on the storage stability and shelf life of maize/sesame food formulations was investigated. Subjects/ Materials and Methods: Various composite flours of malted and fermented maize and defatted sesame were produced by material balancing, to give four food formulations, consisting of unmalted maize + defatted sesame flour (UMS), malted maize + defatted sesame (MMS), unmalted, fermented maize + defatted sesame flour (UFMS) and malted fermented maize + defatted sesame flour (MFMS), all containing 16g protein and 9g fat / 100g food. The storage stability and shelf life of the food formulations were then determined using standard procedures. Results: While the viscosity of the food formulations significantly (