NUTRITIVE VALUE OF MULTI-GRAIN GRUEL FROM THE BLENDS OF WHITE MAIZE, YELLOW MAIZE, PEARL MILLET, FINGER MILLET, SORGHUM AND AMARANTH SEEDS.

Yetunde Oyebola ESAN, Hauwa Elizabeth MOHAMMED

Abstract


Multigrain flour is consumed for improved nutrient intake and to serve as functional foods. Multigrain flour was developed, the nutritive value and organoleptic attribute of the multigrain flour were investigated. All the samples were sorted, washed, dried and milled with attrition mill after which they were mixed in ratio. Organoleptic properties were carried out on twenty runs and the three most preferred samples were analyzed for mineral and proximate composition. The ratio of samples that was analyzed were 365 (30:150:70:60:50:40), 148 (30:100:90:30:80:70) and 717 (30:90:80:70:30:100) for amaranth grains (AMA), white maize (WMZ), finger millet (FML), yellow maize (YMZ), sorghum (SGH) and pearl millet (PML) fermented flours respectively. The judges had preference for colour and flavour of gruel except for samples 618 and 827. The general acceptability of the gruels was influenced by colour, flavor and mouthfeel. The result of proximate showed that the values obtained for moisture contents for the samples 148, 365 and 717 were generally low and could ensure long shelf-life of the sample without microbial spoilage and the protein content of all the blends were not significantly different at p≤0.05. The energy values for the blends were significantly high (358.58Kcal, 361.31Kcal, 365.49 Kcal). The mineral composition of the analyzed blends showed that the multigrain gruel were rich in Sodium (18.46, 22.31 and 25.01 mg/100g). Blend 148 had the highest value for sodium. The result from the sample blends showed that the potassium composition was high in all blended samples (52.46, 56.63 and 68.72 mg/100g). Blend 148 had the highest value for potassium and was significantly different from the other blends. The Ca/Mg ratio of the blends of 148 and 365 were less than the recommended value of 1.00 while blend 717 had a value of 1.00. Samples 148, 365 and 717 were higher than the recommended value of ≥1 for Ca/P and Na/K of sample 717 was closest to the recommended value of 0.5 as against other samples. Calcium in conjunction with Phosphorus and Magnesium are involved in bone formation. Potassium and sodium are required to maintain osmotic balance of the body fluids and the pH of the body, to regulate muscle and nerve irritability and to control glucose absorption.

Keywords: Functional food, Organoleptic properties, mineral and proximate composition


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DOI: http://dx.doi.org/10.15835/agrisp.v111i3-4.13438



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