Quality Evaluation of Gruels from Malted Sorghum- Moringa oleifera Flour Blends
E. C. Kodak *
Department of Food Science and Technology, Joseph Sarwuan Tarka University, P. M. B-2373 Makurdi, Nigeria.
A. T. Girgih
Department of Food Science and Technology, Joseph Sarwuan Tarka University, P. M. B-2373 Makurdi, Nigeria.
M. I. Yusuf
Department of Food Science and Technology, Joseph Sarwuan Tarka University, P. M. B-2373 Makurdi, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Aim: In this study, moringa seed flour was subjected to treatments (boiling and roasting) and used to fortify sorghum flour (Kunun Zaki flour).
Study Design: The blend ratios of Kunun Zaki flour and Moringa seed flour were 100:0 (control), 95:5, 90:5, 85:15, and 80:20 which were subjected to standard methods for evaluation of physicochemical properties of the flours while flour samples were further processed into a gruel and subjected to sensory evaluation.
Result: The results of the proximate analysis indicated an increase in moisture, protein, fat, ash, and fibre from 9.06 – 9.34, 11.12 – 13.09, 3.64 – 5.74, 2.95 – 3.32, 7.65 – 8.24% respectively and decreased in carbohydrate (65.53 – 60.62%). The pH increased (3.90 – 4.37) while the titratable acidity decreased (0.87 – 0.68). All the phytochemicals (alkaloids, flavonoids, tannins, sterols, phenols, cyanides, and phytates) increased as the moringa seed flour was added. T The addition of moringa seed flour increased vitamins A, C, B1, B2, and B6. It also led to an increase in sodium and composite flour.
Keywords: Gruel, Kunun Zaki, Malted Sorghum, Moringa oleifera, flour