Effect of Watermelon Rind (Citrullus lanatus) Addition on the Chemical and Sensory Quality of Sorghum Based Mumu
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Date
2019-08-21
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AFSJ
Abstract
Aims: The aim was to evaluate the effect of watermelon rind addition on chemical and sensory
properties of sorghum based mumu.
Study Design: The experimental design used was the complete randomized design (CRD) and
the Data obtained was subjected to Analysis of Variance (ANOVA) followed by Tukey’s Least
Significant Difference(LSD) test to compare treatment means; differences was considered
significant at 95% (P≤0.05) (SPSS Version 21 software).
Place and Duration of Study: Department of Chemistry, Benue State University, Makurdi, Benue
State, Nigeria, between June 2018 and March 2019.
Methodology: Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15
and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and
included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly and sample A was used as control. Subsequently, proximate
composition, selected minerals and vitamins were determined using standard methods. Sensory
evaluation was also conducted.
Results: The addition of watermelon rind powder to sorghum-based mumu showed a significantly
higher (P < 0.05) on the protein, ash and fibre. Their values ranged from 13.67 to 15.97%, 1.99 to
3.17% and 1.33 to 1.67% respectively, while moisture, crude fat and carbohydrate decrease with
values ranged from 12.35 to 10.70%, 2.07 to 1.94% and 68.59 to 66.55% respectively. The energy
values ranged from 347 to 348.76 Kcal/100 g). The results obtained from different minerals tested
ranged as follows for phosphorus (124.10 to 155.67mg/100g), for magnesium (1.36 to 2.90 mg/100
g), for calcium (12.28 to26.67 mg/100 g) and for potassium (59.29 to 72.79 mg/100 g). Vitamins
ranged from A (14.93 to 15.25 ug/100 g), C (5.97 to 8.12mg/100g), B1 (0.43 to 0.54mg/100g) and
B2 (0.01 to 0.13 mg/100 g). Sensory evaluation results showed that the acceptability of the
samples decreased significantly (P < 0.05) with increased level of watermelon rind powder.
Conclusion: The sorghum -based mumu supplemented with watermelon powder at 10% and 15% should be adopted since their sensory scores were high and the nutrient content significantly increased.
Description
Keywords
Mumu, sorghum, watermelon rind, P. O. Ochelle, Nigeria, Food tech and research, Benue University, kano, ACE: Food Technology and Research