What question did this study set out to answer?

The aim is to evaluate how adding groundnut flour affects the production and quality of kamu made from two millet varieties.

February 26, 20260 citationsOpen Access

Production, Quality Characteristics and Beta Carotene Content of iKamu (/iDried Millet Powderi)/i from iChakti and Jirani/i Millet as Affected by Addition of Groundnut Flour

ABAminu BardeKano State University of Technology FAFatima AbubakarUniversity of Maiduguri ABAbdullahi BelloKano State University of Technology

Key Points

The aim is to evaluate how adding groundnut flour affects the production and quality of kamu made from two millet varieties.
Measured proximate composition, mineral content, functional properties, microbial attributes, and sensory characteristics using standard methods.
Compared samples from chakti and jirani millet with varying levels of groundnut flour.
Groundnut flour significantly increased protein and fat contents in kamu, with highest protein at 11.05% and fat at 8.85%.
Iron and zinc contents were also enhanced with specific samples showing higher mineral values.
Sensory evaluation showed higher acceptance for kamu from chakti millet in taste, color, texture, and overall acceptability.

Abstract

iKamu /i(dried millet powder) is a non-carbonated and non-alcoholic beverage produced from cereal grain such as millet, maize and sorghum popularly consumed in Nigeria, which serves as meal for children and adults across all ages. This study investigates the effect of groundnut flour addition in ikamu /i(dried millet powderi)/i produced from ichakti and jirani/i millet variety with groundnut flour. The proximate composition, mineral content, functional properties, microbial and sensory attributes were determined using standard methods. Results showed that the addition of groundnut flour significantly increased the protein and fat contents of ikamu /i(dried millet powder), where sample C and F had the highest protein content of 11.05% and 10.95%, and higher fat content of 8.85% and 8.39%. Iron content of sample C and F was 3.15 and 3.20mg/100g while the zinc content of sample E and F was 3.60 and 3.52mg/100g was found to be higher. Bulk density increased and water absorption capacity tends to decreased with substitution with groundnut flour. Total bacterial count increased from 2.0×10sup4 /supto 4.5×10sup4 /supcfu/g, while the total fungal count decreased from 4.4×10sup4/sup to 3.3×10sup4/sup cfu/g. with increased in groundnut flour substitution. iKamu /i(dried millet powder) from ichakti/i substituted with groundnut flour was more accepted than ikamu /i(dried millet powder) produced from ijirani/i substituted with groundnut flour in all the sensory attributes such; taste 7.35, colour 7.45, texture 7.55, appearance 7.60 and overall acceptability 7.75. It can be concluded that addition of groundnut flout in kamu samples produced from ichakti /imillet variety and groundnut tends to improve the nutritional value.

问 AI

Bookmark

View Full Paper