Open AccessAppraisal of Traditional Technologies in the Processing and Utilisation of Mumu. A Cereal Based Local Food Product
Author(s) -
Ingbian EK,
Akpapunam M.A
Publication year - 2005
Publication title -
african journal of food, agriculture, nutrition and development
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.22
H-Index - 11
eISSN - 1684-5374
pISSN - 1684-5358
DOI - 10.18697/ajfand.9.1325
Subject(s) - roasting , steeping , food processing , food science , product (mathematics) , meal , agricultural science , flavour , sweetness , agricultural engineering , sugar , sorghum , quality (philosophy) , mathematics , business , engineering , environmental science , agronomy , materials science , chemistry , biology , philosophy , geometry , epistemology , metallurgy
A survey on the production practices and mode of utilization of mumu – a traditional, ready-to-eat Nigerian cereal-based food product - was conducted to be able to provide information that would be used to improve on the processing, nutritional quality and acceptability of the product. 83 % of respondents indicated the use of maize as the raw material for mumu processing, while 35 % also use sorghum. The procedure adopted for mumu processing varies from one processor to another. Based on pre-process operations, three procedures were identified for the production of mumu, namely; sprinkling the grains with water before roasting, steeping the grains overnight before roasting, and parboiling of the grains before roasting. The roasted grains are milled to produce a roasted meal (mumu) which is reconstituted in the ratio of 2:1 (meal: water) and consumed by both adults and children. The study indicates that of the more than 70 % of mumu processors, 92 % are females, mostly (> 60 %) from the age of 36 years and above, are not well educated and therefore, ill-equipped to appreciate modern methods of food hygiene, handling and processing. The study also indicates that the traditional methods used in the processing of mumu are not standardized. Subsequently, product quality attributes such as colour, texture and flavour have not been well defined and are non-uniform. The study shows that mumu is usually reconstituted in cold water with sugar or honey added to taste. The product is usually served in the afternoon and provides an immediate source of energy as well as refreshment. Mumu as a food product has great potential, but is currently underutilized and neglected. Factors contributing to lack of consumer appeal of mumu include; inadequate hygienic practices during and after processing, low nutritional value, variable sensory quality attributes and unattractive presentation. This study presents approaches such as supplementation with oilseeds, and/or legumes and standardization of processing methods to improve on the nutritional quality and methods of processing and utilization of mumu.