Effect of added beneseed paste on the quality of millet-bas | 16193
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African Journal of Food Science and Technology

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Effect of added beneseed paste on the quality of millet-based masa


Ayo J.A, Onuoha G, Agu H, Ayo V.A, Avu E.O, Sosanya M, and Adeosun F

Beneseed enriched millet masa was produced using millet and beniseed flour. The millet was cleaned, washed, dried, dehulled and dry-milled to produce flour. Beneseed was washed, dried and toasted and milled to produce flour. Beneseed flour was supplemented into the millet flour at 0, 10, 20, 30, 40 and 50%. Millet –Beneseed composite masa was produced using the local method and analyzed for proximate, sensory and microbial qualities. The protein and the fat content increased from 8.88 - 11.20% and 9.44 - 11.50%, respectively, while the ash, moisture and carbohydrate decreased from 2.6 -1.0%, 3.8 - 1.8% and 75.32 - 74.44% respectively with increase in the added beneseed flour(0 – 50%). The average mean score for taste, colour, texture, aroma, appearance and general acceptability decreased from 5.10 – 4.45, 5.55 – 5.0, 6.45 – 4.5, 5.70 – 4.95, 5.05 – 4.15 and 6.05 – 5.0, respectively with increase in added beneseed flour. The sample with 20% beneseed and 80% millet with corresponding increase in protein content (14.3%) was the most accepted by the consumers. The microbial counts obtained showed a reduction in microbial populations from 5.0 x 105 to 1.0 x 105 for bacteria and 6.0 x 106 to 1.0 x 105 for fungi with increase in added beneseed flour (0-50%). The organisms identified were Bacillus spp., Streptobacillus spp., Staphylococcus spp., and Streptococuss spp., for bacterial and Saccharomyces spp., Penicillum spp., and Aspergillus spp., for fungi.

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