Nutritional quality of protein‐enrichedmumu– a traditional cereal food product

Summary Protein‐enriched mumu was produced using maize supplemented with soybeans or groundnut. Supplementation of maize with groundnut or soybeans at the ratios of 85:15, 80:20, 75:25 and 70:30, respectively to produce maize:groundnut or maize:soybean blends was carried out. Proximate compositions and sensory evaluation of the blends were determined. The rat‐based protein efficiency ratio (PER) and body‐weight changes were used to assay the protein nutritive quality. Chemical compositions indicated significant increases ( P < 0.05) in the protein and fat contents of the supplemented products. Soybean supplemented products had significantly ( P < 0.05) higher positive body‐weight changes than groundnut supplemented products. The PER of 1.6–2.19 for the soybean supplemented products were also significantly higher ( P < 0.05) than the corresponding PER of −0.2 to −1.5 for the groundnut supplemented products. Supplementation with soybeans beyond 25% did not further improve the protein quality.