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This study explored the influence of spicing  akamu  powder and paste with  uda  and  uziza  on the viscosity and mouth feel of the gruel for postnatal mothers in Nigeria. White and yellow maize were separately spiced during steeping (72 h) and milling. The slurry obtained was dewatered to obtain the spiced pastes. Half paste of each batch was oven dried at 60°C and milled. Functional properties of dried  akamu  pastes, proximate composition of the paste and their correlation factors were conducted with standard analytical methods. The functional results were; water absorption capacity (142.33–149.50 g/ml), oil absorption capacity (104.64–118.60 g/m), emulsion activity (20.52−31.21%), foam capacity (12.45–17.27%) and least gelation capacity (4.00–8.00). Proximate results were; moisture content (47.03–47.12%), crude protein (7.06–7.40%), fat (1.92–2.42%), fibre (3.31–3.49), ash (2.18–2.23%) and carbohydrate (36.07–38.28%). Both functional and proximate compositions were improved and correlated significantly at 0.01% levels.The use of both spices is feasible for spicing  akamu  powder production for postnatal mothers.

cogent food and agriculture

Functional properties of  uda  ( Xylopia aethiopica)  and  uziza (Piper guineenses)  spiced  akamu  powder correlated with the paste proximate composition intended for Nigerian postnatal mothers