TITLE:
Formulation, Proximate Analysis and Sensory Evaluation of Mumu from Pearl Millet, Irish Potato and Sesame Seed Blend
AUTHORS:
Tabitha Mngunengen Aande, Isaac Gbaa Agbidye, Christiana Agbenu Adah
KEYWORDS:
Mumu, Blends, Proximate Composition, Post-Harvest Losses
JOURNAL NAME:
Agricultural Sciences,
Vol.11 No.3,
March
10,
2020
ABSTRACT: 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 p