Proximate Composition and Sensory Properties of Maize Pap Fortified with Peanut and Muskmelon Flours

Abstract

Aims: This study was carried out to investigate the proximate and sensory attributes of pap by incorporation of muskmelon and peanut flours. Study Design: Using a Completely Randomized Design (CRD). Place and Duration of Study: The research was carried out at the Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University Awka. The research was done in June-August, 2024. Methodology: Peanut (Arachis hypogaea) and muskmelon (Cucumis melo) were processed into flours and used to fortify maize pap gruel at different mixing ratios of 0:0:100(maize pap); 4:10:86 (peanut: muskmelon: maize pap); 6:10:84 (peanut: muskmelon: maize pap); 2:15:83 (peanut: muskmelon: maize pap); 10:10:80 (peanut: muskmelon: maize pap); 5:15:80 (peanut: muskmelon: maize pap); 8:20:72 (peanut: muskmelon: maize pap); 10:20:70 (peanut: muskmelon: maize pap); 15:20:65 (peanut: muskmelon: maize pap). The formulated blends were used to produce pap gruel. The proximate and sensory properties were carried out on the pap gruel. Results: The protein, ash, fibre, and fat contents of the samples increased while moisture and carbohydrate reduced with increase in peanut and muskmelon inclusion. The moisture content of the pap gruel ranged from 10.33 to 12.83%, ash 4.60 to 7.90%, fibre 3.88 to 4.98%, fat 5.12 to 9.24%, protein 9.23 to 11.13% and carbohydrate 56.51 to 64.34%. The sensory property results show that mean score for general acceptability of the pap produced ranged from 7.20 to 7.80 with sample ratio 15:20:65% being the most preferred in terms of taste and appearance. Conclusion: Incorporation of peanut and muskmelon flours in the production of pap gruel made significant changes in the protein, ash, fibre, and fat contents. This product can be added to the list of pap meals as weaning food for infants and young children.