Effect of Toasted Roselle Seed and Carrot Flour on the Nutritional Profile of Mumu: A Traditional Cereal-based Food Product

Abstract

This research examined the effect of toasted roselle seed and carrot flour inclusion on the nutritional quality of maize mumu, a traditional cereal-based dish commonly consumed in Benue State Nigeria. Standard methods were used in raw material preparation and analyses. Various formulations were prepared by substituting maize with different ratios of toasted roselle seed and carrot flour (100:0:0, 85:5:10, 80:10:10, 75:15:10, 70:20:10 and 65:25:10) to assess the effect on nutritional quality. Results from proximate analysis showed significant increase in protein (10.60-15.67%), dietary fiber (2.59-4.01%), and fat content (1.46-2.54%) while the moisture level was within the safe level (≥10%) for floury products which implies enhanced nutrient concentration and better shelf life. An increase in ash content (2.23-3.04%) also reflected a higher overall mineral content. The mineral composition improved notably, with elevated levels of calcium, potassium, magnesium, phosphorus and iron content ranging from 28.60-56.02 mg/100 g, 306.06-384.13 mg/100 g, 84.19-96.18 mg/100 g, 72.65-84.79 mg/100 g and 1.56-2.03 mg/100 g respectively. Vitamin analysis revealed a considerable improvement in vitamin A (8.67-13.37 µg/100 g), B1(0.93-1.72 mg/100 g) B2(2.08-2.87 mg/100 g), B3(3.17-4.32 mg/100 g) and C (16.38-27.89 mg/100 g). In addition, the amino acid profile was significantly improved, with higher concentrations of essential amino acids such as lysine, methionine, and tryptophan, which are commonly limited in cereal-based diets. The study established that the inclusion of toasted roselle seed and carrot flour in maize mumu enhanced its nutritional profile, highlighting the potential of mumu as food that can help combat both macro and micronutrient deficiencies in populations that rely heavily on cereal-based meals.