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

Impact of traditional processing methods on some physico chemical and sensory qualities of fermented casava flour "Kpor umilin"

The study was conducted to investigate the effect of traditional processing/preservation methods on the physico-chemical and sensory quality of fermented cassava flour (Kpor umilin) in some areas ofBenue State, Nigeria. The physical, chemical and organoleptic qualities of the traditionally processed flours were determined by standard methods in samples collected from five locations in the state. Thiswas then compared with flour sample prepared in the laboratory from a modification of the traditional process. It was observed that the traditional sample contained higher moisture (14.15% - 16.81%) thanthe modified sample (13.85%). Viscosities of the traditionally processed flours varied from 15.50 cP –48.00 cP as compared to 17.00 cP for the modified flour sample. The bulk densities and swellingproperties of the traditionally processed flours were however similar to those of the modified flour. Hydrogen cyanide (HCN) content of the traditionally processed flours was higher (9.90 mg/100 g - 15.00mg/100 g) than in the modified flour (6.40 mg/100 g). The pH of the samples were similar but titratable acidity (TTA) values varied significantly (

Comparative Studies Of The Physicochemical Properties Of Two Local Varieties Of Sweet Potato Flours

A study was conducted to determine the physicochemical characteristics and processing properties of white and red sweet potato varieties. Blanching treatments with 0.5% hot sodium metabisulphite solution was the most effective in both varieties. Chemical analysis of the fresh red and white sweet potato varieties showed significant differences (p < 0.5%) in their protein, vitamin c, calcium, potassium and sodium contents. However, there were no significant differences between the red and white sweet potato flours in their oil and water absorption, emulsion capacities, bulk density, swelling and foaming capacities. Key words: Comparative studies, physicochemical properties, and varieties, sweet potato flours. Nigerian Food Journal Vol.22 2004: 141-14

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 &lt; 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 &lt; 0.05) from 6.10 to 10.28% while viscosity of the blends decreased significantly (p &lt; 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

Effect of groundnut flour substitution on yield, quality and storage stability of kilishii – a Nigerian indigenous dried meat product

Kilishi, a traditionally sun-dried roasted meat product usually produced using raw meat, Tunkusa (a locally defatted groundnut cake paste), in combination with spices and condiments in the mix was produced after substitution with conventional defatted groundnut flour. This study was undertaken to establish the potential use of conventional defatted groundnut flour in place of Tunkusa in making a better qualityand shelf - stable Kilishi. The yield, quality and storage stability of the product were evaluated using standard assay techniques. Yield was estimated as the ratio of weight of Kilishi over the fresh beef. Quality was measured in terms of proximate composition which included protein, fat, carbohydrate, fibre and ash contents, and the amount of calorie obtained from the Kilishi was calculated based on these constituents. Sensory quality attributes were also measured in terms of colour/appearance, flavour, crispiness, texture and overall acceptability. Microbialcounts such as total plate, yeast and mould and coliform were measured. Storage stability was evaluated in terms of thiobarbituric acid (TBA), free fatty acid (FFA) and Peroxide value (PV) values prior and following storage in ambient (25-32°C) or refrigerator (7±1°C) for 12 weeks. Yield of the Kilishi (GFK) produced from conventional defatted groundnut flour ingredients was 87.3% compared to 83.7% of traditionally defatted groundnut cake (Tunkusa) Kilishi (TK) (control). The GFK had12.1% moisture, 51.8% protein, 13.4% fat, 5.1% ash, 2.8% crude fibre and 14.8% carbohydrate compared to TK 11.6%, 49.8%, 11.4%, 5.2%, 3.1%, and 18.9% for these constituents, respectively. GFK also had 387.0 Kcal/100g energy value compared to 377.4 for TK. Both GFK and TK were highly rated in sensory attributes, however, TK had lesser acceptability. Microbial counts were non detectable in the fresh Kilishi products until week 12 and were within standard safe limits (106 CFU/g aerobic and 107 anaerobic counts) thereafter. At week 12, microbial counts were2.1x101 CFU/g bacteria and 3.0x100 moulds for GFK stored at ambient (25-32°C) condition and 4.5x101 CFU/g bacteria for GFK stored at refrigerator (7±1°C) conditions, whereas TK had 1.6x101 CFU/g bacteria, 1.0x101 moulds and 1.1x101 CFU/g bacteria. Storage for 12 weeks slightly decreased sensory scores, protein and fat contents and also TBA, FFA, PV but moisture increased slightly. It is possible to produce high quality and yield as well as acceptable and shelf stable Kilishi using conventional defatted groundnut flour. Also GFK Kilishi had better quality attributeswhen compared with TK, Tunkusa Kilishi

Effect of curde palm oil inclusion on some physico-chemical properties of gari - a fermented cassava food product

No Abstract. Nigerian Food Journal Vol. 24(1) 2006: 73-7

Effect of crude palm oil inclusion on some physicochemical properties of gari - fermented cassava food product

No Abstracts. Nigerian Food Journal Vol.24(1) 200: pp.73-7

Prediction of water sorption properties of extruded Acha/soyabean blends using response surface analysis

No Abstract.Global Journal of Pure and Applied Sciences Vol. 13 (2) 2007: pp. 165-17