Author(s)

Tabitha Mngunengen Aande¹, Isaac Gbaa Agbidye^1,2, Christiana Agbenu Adah^1,2

¹Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria.
²Chemistry Department, Benue State University, Makurdi, Nigeria.

Mumu is a traditional cereal-based food product, particularly consumed by Tiv people of Benue State of Nigeria. It is usually produced from maize, sorghum or millet alone. The diversification of this food crop will increase its utilization and contribute, maximally, to food security. Unlike millet, post-harvest technology for potato (Solanum tuberosum L.) is very limited, thereby contributing minimally to food security. Consumers are constantly looking for novel food products where local produces are incorporated. This will give the much needed impetus to food manufacturers to explore and formulate new food products, with improved nutritional value, based on the local traditional knowledge available. This will lead to increased utilisation of some underutilized food as potato and sesame seed (Sesamum indicum L.) which are readily available. The study was, therefore, aimed at producing Mumu, a Nigerian indigenous snack Food, formulated from pearl millet, Irish potatoes and sesame seed. Formulation of blends was based on different levels of roasted pearl millet flour (RPMF), boiled Irish potato flour (BIPF), and roasted sesame seed flour (RSSF). The three ingredients were combined in the following ratios: RPMF 100 (control), 70:20:10, 65:25:10 and 65:20:15 of RPMF: BIPF: RSSF, respectively. Formulated blends were significantly higher (p < 0.05) in ash, fat and protein content and lower in carbohydrate, crude fibre and moisture than in control. The blends were significantly higher (p < 0.05) in minerals (K, Mg, Ca, Zn and Fe) content than in control. The formulated blends were generally low in phytate and oxalate contents. The significant decrease in moisture content of the blends generally indicates potential long shelf life. The increase in protein content with the decrease in carbohydrate value as roasted sesame seed flour is added making this formulation good for diabetic patients. Results of sensory evaluation show no significant difference between blends and the control, implying that the locals can take their improved meal just like they use to take. Therefore, for a better healthy life of locals, such blends should be encouraged to be formulated and taken, a case of value and addition and reduction postharvest losses.

Mumu, Blends, Proximate Composition, Post-Harvest Losses

Aande, T. , Agbidye, I. and Adah, C. (2020) Formulation, Proximate Analysis and Sensory Evaluation of Mumu from Pearl Millet, Irish Potato and Sesame Seed Blend. Agricultural Sciences, 11, 235-246. doi: 10.4236/as.2020.113015.