In this study, the effect of peanut and cocoa powder addition on the functional, pasting and antioxidant properties of mumu was studied. A preliminary study was carried out to ascertain the optimum acceptable level of peanut flour in sorghum flour mumu processing using 0-50% w/w, samples were subjected to sensory evaluation and the most acceptable samples were chosen to be 70:30% w/w sorghum:peanut mumu flour. Hence, in the main study, sorghum:peanut mumu was kept constant, while the level of cocoa flour/powder was varied using 0, 10, 20 and 30% w/w, a total of five (5) samples were studied. Functional, pasting properties, total phenol content, antioxidant properties and sensory evaluation were done using standard methods. The bulk densities of the blend ranged from 0.891 to 0.711g/ml, WAC, ranged from 1.71g/g to 3.04g/g and swelling index ranged from 7.13 to 12.30 as the proportion of cocoa powder increased from 0-40%. The values of peak viscosity, final viscosity, pasting temperature and time ranged from 366.22 to 272.04, 429.34 to 353.55 RUB, 72.45 to 62.33°C and 4.40 to 6.73 min, respectively. The values of total phenol, DPPH scavenging activity, Ferric reducing antioxidant, hydroxyl radical scavenging, liquid per oxidation activity and trolox equivalent antioxidant capacity ranged from 0.14 to 6.90 mg/100g, 13.88 to 2233.39, 2.19 to 233.34, 12.55 to 2034.14 and 3.55 to 533.62 (micro mol/100g Garlic acid), respectively as the proportion of cocoa powder increases from 0 to 40% in the blends used mumu preparation. All mumu flour blends scored above the acceptable mean on a 9 point Hedonic scale. Sample F was mostly acceptable. This study therefore has presented a way of increasing consumption and utilization of cocoa powder with high nutritional and health promoting properties. This will further help in the management of degenerating diseases and provide a variety in the types of mumu available.

mumu, sorghum, peanut and cocoa powder.

Received: January 26, 2022; Accepted: February 28, 2022; Published: March 7, 2022

How to cite this article: Korshima Mngohol Eunice, Moses T. Ukeyima, Eke Mike Ojotu and Momoh Clement Owoicho, Effect of peanut and cocoa powder addition on the functional, pasting and antioxidant properties of mumu: A traditional breakfast meal made from sorghum, International Journal of Nutrition and Dietetics 8 (2022), 15-24. http://dx.doi.org/10.17654/2347527722002

This Open Access Article is Licensed under Creative Commons Attribution 4.0 International License

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