TY - JOUR
T1 - EFFECT OF PEANUT AND COCOA POWDER ADDITION ON THE FUNCTIONAL, PASTING AND ANTIOXIDANT PROPERTIES OF MUMU: A TRADITIONAL BREAKFAST MEAL MADE FROM SORGHUM
AU - Eunice, Korshima Mngohol
AU - Ukeyima, Moses T
AU - Ojotu, Eke Kike
AU - Momoh, Clement
PY - 2022/3/7
Y1 - 2022/3/7
N2 - In this study, the effect of peanut and cocoa powder addition on the functional, pasting and antioxidant properties of mumu was studied. A preliminary study was carried out to ascertain the optimum acceptable level of peanut flour in sorghum flour mumu processing using 0-50% w/w, samples were subjected to sensory evaluation and the most acceptable samples were chosen to be 70:30% w/w sorghum:peanut mumu flour. Hence, in the main study, sorghum:peanut mumu was kept constant, while the level of cocoa flour/powder was varied using 0, 10, 20 and 30% w/w, a total of five (5) samples were studied. Functional, pasting properties, total phenol content, antioxidant properties and sensory evaluation were done using standard methods. The bulk densities of the blend ranged from 0.891 to 0.711g/ml, WAC, ranged from 1.71g/g to 3.04g/g and swelling index ranged from 7.13 to 12.30 as the proportion of cocoa powder increased from 0-40%. The values of peak viscosity, final viscosity, pasting temperature and time ranged from 366.22 to 272.04, 429.34 to 353.55 RUB, 72.45 to 62.33°C and 4.40 to 6.73 min, respectively. The values of total phenol, DPPH scavenging activity, Ferric reducing antioxidant, hydroxyl radical scavenging, liquid per oxidation activity and trolox equivalent antioxidant capacity ranged from 0.14 to 6.90 mg/100g, 13.88 to 2233.39, 2.19 to 233.34, 12.55 to 2034.14 and 3.55 to 533.62 (micro mol/100g Garlic acid), respectively as the proportion of cocoa powder increases from 0 to 40% in the blends used mumu preparation. All mumu flour blends scored above the acceptable mean on a 9 point Hedonic scale. Sample F was mostly acceptable. This study therefore has presented a way of increasing consumption and utilization of cocoa powder with high nutritional and health promoting properties. This will further help in the management of degenerating diseases and provide a variety in the types of mumu available.
AB - In this study, the effect of peanut and cocoa powder addition on the functional, pasting and antioxidant properties of mumu was studied. A preliminary study was carried out to ascertain the optimum acceptable level of peanut flour in sorghum flour mumu processing using 0-50% w/w, samples were subjected to sensory evaluation and the most acceptable samples were chosen to be 70:30% w/w sorghum:peanut mumu flour. Hence, in the main study, sorghum:peanut mumu was kept constant, while the level of cocoa flour/powder was varied using 0, 10, 20 and 30% w/w, a total of five (5) samples were studied. Functional, pasting properties, total phenol content, antioxidant properties and sensory evaluation were done using standard methods. The bulk densities of the blend ranged from 0.891 to 0.711g/ml, WAC, ranged from 1.71g/g to 3.04g/g and swelling index ranged from 7.13 to 12.30 as the proportion of cocoa powder increased from 0-40%. The values of peak viscosity, final viscosity, pasting temperature and time ranged from 366.22 to 272.04, 429.34 to 353.55 RUB, 72.45 to 62.33°C and 4.40 to 6.73 min, respectively. The values of total phenol, DPPH scavenging activity, Ferric reducing antioxidant, hydroxyl radical scavenging, liquid per oxidation activity and trolox equivalent antioxidant capacity ranged from 0.14 to 6.90 mg/100g, 13.88 to 2233.39, 2.19 to 233.34, 12.55 to 2034.14 and 3.55 to 533.62 (micro mol/100g Garlic acid), respectively as the proportion of cocoa powder increases from 0 to 40% in the blends used mumu preparation. All mumu flour blends scored above the acceptable mean on a 9 point Hedonic scale. Sample F was mostly acceptable. This study therefore has presented a way of increasing consumption and utilization of cocoa powder with high nutritional and health promoting properties. This will further help in the management of degenerating diseases and provide a variety in the types of mumu available.
KW - mumu
KW - sorghum
KW - peanut and cocoa powder
U2 - 10.17654/2347527722002
DO - 10.17654/2347527722002
M3 - Article
SN - 2347-5277
VL - 8
SP - 15
EP - 24
JO - International Journal of Nutrition and Dietetics
JF - International Journal of Nutrition and Dietetics
ER -
