Chemical Evaluation of “Mumu” Formulated from Pearl Millet, Irish Potato and Sesame Flour Blends

Abstract

An investigation into anti-nutrient compositionof mumu, a traditional dish in Benue State, Nigeria, was carried out. Formulation of blends was based on different levels of roasted pearl millet flour (RPMF), boiled Irish potato flour (BIPF), and roasted sesame seed flour (RSSF). The three ingredients were combined in the following ratios: RPMF 100 (control), 70:20:10, 65:25:10 and 65:20:15 of RPMF: BIPF: RSSF, respectively. Mineral bioavailability was evaluated by [Oxalate]/[Ca], [Phytate]/[Ca], [Phytate]/[Fe] and [Phytate]/[Zn] molar ratios of the different blends of mumu were investigated, to which only Fe showed limited absorption. The anti-nutritional constituents showed that concentration of phytates>alkaloids>oxalates>total phenols, with values ranging from 24.22-24.93 mg/100 g Phytates, 4.15-4.81 mg/100 g alkaloids; 0.39-0.78 mg/100g oxalates; 0.00-0.01 mg/100g total phenols. The consumption of mumu is encouraged as it contains minerals important to the body, nonetheless, Fe supplementation is suggested.