Effect of Bambara Nut Flour Addition on Proximate, Mineral Composition and Sensory Quality of Millet Based Madidi: A Nigerian Solid Gel Food

Abstract

Madidi was produced from different formulations of pearl millet ogi and bambara nut flours. Five madidi products were produced at the laboratory scale using 100:0 (control), 95:5, 90:10, 85:15 and 80:20 millet to bambara groundnut flours, respectively. Bambara ground nut were cleaned, sorted (to remove foreign materials), soaked in cold water for 2 hours, dried and toasted for 30 minutes by using oven. The five formulated products were subjected to proximate, minerals and sensory analysis. The results showed that the protein contents increased with increased addition of bambara groundnut flour. The protein contents ranged from 1.79 to 3.51% on dry weight basis. The fat contents ranged from 0.26 to 1.22%. Carbohydrate content decreased from 22.00 to 13.21% as the proportion of bambara flour increased. Magnesium and phosphorous increased significantly (p=0.05), however potassium and iron were not significant affected (p=0.05). The 100% millet (0.17 mg/100 g) was significantly high in magnesium (p=0.05) followed by 95% millet and 5% bambara nut (0.09 mg/100 g). The phosphorous composition increased with increase in bambara nut (0.17– 0.22 mg/100 g). The average scores of parameters for all the products are relatively high. Product 85:15 millet to bambara flour was most acceptable. It is concluded that an acceptable madidi can be produced from millet and bambara nut at 15% substitution level.