Open AccessChemical Evaluation of Mumu Formulated from Pearl Millet, Irish Potato and Sesame Flour Blends
Author(s) -
TM Aande,
I G Agbidye,
CA Adah
Publication year - 2021
Publication title -
nigerian journals of pure and applied sciences (benue online)
Language(s) - English
Resource type - Journals
ISSN - 2705-3997
DOI - 10.46912/napas.222
Subject(s) - phytic acid , chemistry , food science , oxalate , bioavailability , wheat flour , phenols , pearl , biology , organic chemistry , bioinformatics , philosophy , theology
An investigation into anti¬-nutrient compositionof mumu, a traditional dish in Benue State, Nigeria, was carried out. 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. Mineral bioavailability was evaluated by [Oxalate]/[Ca], [Phytate]/[Ca], [Phytate]/[Fe] and [Phytate]/[Zn] molar ratios of the different blends of mumu were investigated, to which only Fe showed limited absorption. The anti-nutritional constituents showed that concentration of phytates>alkaloids>oxalates>total phenols, with values ranging from 24.22-24.93 mg/100 g Phytates, 4.15-4.81 mg/100 g alkaloids; 0.39-0.78 mg/100g oxalates; 0.00-0.01 mg/100g total phenols. The consumption of mumu is encouraged as it contains minerals important to the body, nonetheless, Fe supplementation is suggested.